Stability of wheat genotypes and quality traits in different agroecological conditions

Abstract

In the breeding program of bread wheat, in the last years, a substantial focus has been directed towards the creation of genotypes that, in addition to high yields, have a high grain quality. Also, an increased stability of quality in different environmental conditions is one of the main tasks of selection at the global level. The goal of this research is the investigation of stability expression regarding sedimentation volume and wet gluten content for 14 genotypes of winter bread wheat using AMMI model. Field experiment was conducted at three localities: Centre for Small Grains in Kragujevac, Institute for Forage Crops in Krusevac and Agroinstitute in Sombor, Serbia. Analysis of the variance showed that all sources of variation (G, E, G × E) showed statistical significance, where the environmental effect represents statistically the most significant source of variability in expression on sedimentation volume (40.64%) and genotype in expression of wet gluten content (50.42%). It has been established that the most stable genotypes for sedimentation volume were KG-244/4 and KG-199/4, and for wet gluten content genotypes KG-307/4 and KG-52/3.