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2015, vol. 60, iss. 3, pp. 247-261
Heritability and variance components of grain morphometric traits of bread wheat and durum wheat
aUniversity of Belgrade, Faculty of Agriculture
bMaize Research Institute 'Zemun Polje', Belgrade-Zemun
cUniversity of Priština - Kosovska Mitrovica, Faculty of Agiculture, Lešak
dMegatrend University, Faculty of Biofarming, Bačka Topola

emailgbrankovic@agrif.bg.ac.rs
Project:
Study of the genetic basis of improving yield and quality of small grains in different environmental conditions (MESTD - 31092)

Keywords: wheat; variability; heritability; grain length; grain width; grain thickness
Abstract
The aim of this work was to examine variability and broad-sense heritability of grain morphometric traits of 30 selected genotypes of bread wheat and durum wheat, in regard to their significant impact on yield and traits of milling, baking and processing quality. Trials with selected wheat assortment were set during 2010-2011 and 2011-2012 years at the three locations: Rimski Šančevi, Zemun Polje and Padinska Skela. Results of this investigation showed that the genotype was the most significant source of variation of grain length for bread and durum wheat with 91.1% and 46.3% of explained sum of squares, while the environment was the most important source of variation of grain width and grain thickness for bread wheat (44% and 41.2% of sum of squares) and durum wheat (42% and 44% of sum of squares). Broad-sense heritability was very high (> 90%) for grain length of bread and durum wheat, grain width of durum wheat and grain thickness of durum wheat. Broad-sense heritability was high for grain width and grain thickness of bread wheat, with the values of 83% and 88.8%, respectively. Considering the high obtained values of broad-sense heritability and dominance of the genetic component of variance of grain length, grain width and grain thickness of bread and durum wheat, the success of selection for increased values of these traits can be predicted.
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About

article language: Serbian
document type: Original Scientific Paper
DOI: 10.2298/jas1503247b
published in SCIndeks: 25/10/2015
peer review method: double-blind

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