Ecological and genetic variability of wheat quality components

Abstract

Variability of technological quality components (sedimentation value, wet gluten content and flour water absorption) in six winter wheat cultivars (KG-56S, KG-100, Studenica, Takovčanka, Toplica and Lazarica) created in the Small Grains Research Centre of Kragujevac were investigated. Quality components were analysed during seven years (1998-2004) in the cultivars that were present in the macro-trial of Small Grains Research Centre. Standard deviation and coefficient of variation were calculated as indicators of variability. The results showed that the sedimentation value greater variability expressed by years (Cv=19.4%) than by cultivars. (Cv=15.7%). On average sedimentation value had the largest variability, and the lowest water absorption (Cv=4.2%-years; Cv=5.1%-cultivars) of all investigated traits. Wet gluten content expressed high variability by years (Cv=10.3%) and cultivars (Cv=10.4%). Cultivar Lazarica showed the lowest variability for sedimentation value, Studenica for flour water absorption, and cultivar KG-56S for wet gluten content. In these investigations cultivar KG-56S had the largest values for sedimentation value and wet gluten content (55.8 ml and 33.3%, respectively). This cultivar has genetically excellent technological quality.