نوع مقاله : مقاله پژوهشی
1 دانشجوی دکتری گروه اصلاح نباتات، دانشکده کشاورزی دانشگاه تربیت مدرس
2 دانشیار گروه اصلاح نباتات، دانشکده کشاورزی دانشگاه تربیت مدرس
3 دانشیار پژوهش موسسه تحقیقات اصلاح و تهیه نهال و بذر کرج
عنوان مقاله [English]
To estimate the genetic characteristics related to baking quality traits such as thousand kernel weight, grain Protein content, Zeleny sedimentation volume, bread volume, kernel hardness, water absorption, falling number, wet gluten and SDS sedimentation volume in genotype of parents and F2 crosses, using diallel cross of six commercial cultivars such as Atrak, Arvand, Zarin, Karaj -3, Mv-17 and Navied were used. The trials (Two years) in the years, 2010 and 2011 carried out in a randomized complete block design with three replications at the research station of Mahidasht Kermanshah. The data resulting by GGE Biplot and Hayman method analyzed. The results of combined analysis of variance indicated differences between genotypes for all traits was highly significant. Two genetic ratio and showed that greater share of the gene additive effects was at the control characters. GGE Biplot analysis showed that parents of Atrak, Zarin and Karaj-3 with maximum GCA in the important quality characters are advisable. Combinations of the Atrak × Zarin, Zarin × Karaj- 3, and Atrak × Karaj -3 with maximum SCA can be used to enhance the qualitative and quantitative traits. Test of epistatic using regression coefficient and analysis of variance Wr-Vr showed that additive- dominant models for Zeleny sedimentation volume, kernel hardness, falling number and wet gluten percentage of adequacy has more, but in other traits epistatic effects exist. Also results of analysis based on Hayman method showed the prevalence of additive effect over the non-additive effect for all traits. The highest and lowest heritability of traits belonged to times of grain protein content and falling number, which was 75% and 25% respectively. By transfer of additive genes and their cumulative effects of the characteristics in next generation, can be increased the characteristics by selection in early generations of baking quality traits in bread wheat breeding program can be used.