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Heritability of main grain qualitative characteristics during spring and winter wheat hybridization

Heritability of main grain qualitative characteristics during spring and winter wheat hybridization

Sel'skokhozyaistvennaya Biologiya 16(4): 510-514

The heritability (H2, H2p) of main grain quality characteristics and the correlation and regression parameters between them in consecutive generations in the hybridization of 'Mironovskaya 808' with the high quality varieties 'Saratovskaya 29', 'Red River 68' and 'Purdue 4930' were studied. The high genotypical conditionality of such characteristics as 1000 grain weight and the dough strength are shown. The contribution of the genotype to the whole variability of such characteristics as quality and quantity of gluten and bread volume was not high, 0.186-0.646. The coefficient of heritability of dough quality also depended on it.

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Accession: 005563855

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