Joint International Conference on Long-term Experiments ...

To resolve genetics of grain quality in wheat the main investigations were focused on
protein sedimentation volume, protein and gluten contents, grain hardness and
farinograph characteristics, are genetically controlled. A combination of those
parameters and the flour protein content can be used as a base for estimation of the
technological quality of selection materials. For improving of wheat grain quality is
especially important to identify the biotype polymorphisms with numerous favorable
traits and gene donors controlling high protein content with high grain yield and create
high quality cultivars (Bebyakin, 1985, Knezevic et al., 2006).
The aim of this paper is study of variability of yield, height of plants, thousand
grain mass, hectoliter mass and technological quality parameters in genetically
divergent wheat genotypes.
MATERIALS AND METHODS
The variability of yield and and qualyty parameters (thousand grain mass, hectoliter
mass, protein contents, protein sedimentation volume, wet and dry gluten contents,
water absorption) were investigated in 11 genetically divergent wheat lines and cultivars
(KG-35265-1/94, KG-52, KG-3625/97, KG-3089/97, KG-3062/1-93, KG-4, KG-
3617/98, KG-35171/94, KG-3419-3/97, Pobeda and Partizanka). The experiment was
performed in randomized block design in five replication on the experimental field of
Center for Small Grains, Kragujevac, Serbia. The seeds of cultivars were sown on basic
plot 5 m 2 . The technological quality of 11 winter wheat cultivars was estimated by
standardized laboratory methods. Standard milling was performed with a Buller type
MLU-202 experimental mill (Buller, Uzwill, Switzerland). Sedimentation value was
analyzed by Zeleny modified in which 2 or 5 g of wheat could be evaluated
satisfactorily. Rheological quality were analyzed with micro-Brabender farinograph
using 10 g flour sample.
RESULTS AND DISCUSSIONS
The analysis of yield and technological quality parameters showed differences among
cultivars. Sedimentation volume varied between 39 ml (KG-3089/97) and 68 ml
(Partizanka). According to sedimentation volume wheat lines which had sedimentation
volume higher than 40 ml are belonging into the 1 st quality group. Wheat lines which
had less than 40 ml sedimentation volume are clasified into 2 nd quality group (Table 1).
Sedimentation volumes of analyzed cultivars have been different.
High sedimentation protein values indicate high protein content and good gluten quality
(Menkovska et al., 1995). This was established in wheat line KG-3419-3/97. Protein
sedimentation volume, an important quality component, has a positive correlation with
other quality parameters such as gluten quality and loaf volume (Zuoji et al., 1989).
High values of protein sedimentation volume mainly depends from protein
contents as well from amount of gliadin and glutenin and gliadin/glutenin ratio,
respectively. Glutenin content is directly related to protein contents and therefore
influences sedimentation volume (Knezevic et al., 2000). Protein contents varied from
11.90% (KG-35265-1/94) to 17.21% (KG-3419-3/97) Table 1. Glutenin content had a
positive genetic correlation with technological quality of flour, sedimentation volume
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