Effect of growing season and genotype on winter wheat quality

Abstract

In this study, 11 winter wheat cultivars (KG-56S, Toplica, Perfekta, Takovčaka, Aleksandra, Vizija, Planeta, Kruna, Harmonija, Rujna and Premija) were investigated. The research was conducted in experimental field of the Centre for Small Grains Kragujevac (Serbia) during two growing seasons (2012/13, 2013/14). Variability of bread-making quality properties (sedimentation value and wet gluten content) was investigated. Quality components depended significantly upon genotype and environment factors. For a two-year average, sedimentation value varied from 23.33 ml (Premija) to 33.33 ml (Aleksandra, Planeta and Harmonija). The analyses of variance showed highly significant differences in sedimentation values between genotypes (F=244.273**), investigated years (F=717.176**), as well as their interaction (F=50.767**). The highest wet gluten content on average was established at KG-56S cultivar (39.63 %) and the lowest at Kruna (27.92 %). There were highly significant differences in the wet gluten content among genotypes (F=81.622**), investigated years (F=816.569**), as well as their interaction (F=25.974**). The analysis of phenotypic variance indicated that the highest impact of variance for sedimentation value belonged to genotype, while the highest impact of variance for wet gluten content belonged to year.