Effect of HMW and LMW glutenin alleles on quality traits of bread wheat-Reference-Cited by-同舟云学术

Effect of HMW and LMW glutenin alleles on quality traits of bread wheat

Published:2020 Issue:1 Volume:52 Page:257-271
ISSN:0534-0012
Container-title:Genetika
language:en
Short-container-title:Genetika

Author:

Aktaş Hüsnü¹,Şener Okan²

Affiliation:

1. Mardin Artuklu University, Vocational School of Kızıltepe, Department of Plant and Animal Production, Mardin, Turkey

2. Mustafa Kemal University, Faculty of Agriculture, Department of Field Crop, Hatay, Turkey

Abstract

This study was performed to investigate impact of HMW and LMW glutenin alleles on quality traits of bread wheat cultivars. Fifteen bread wheat varieties were used for field trails during 2012-13 and 2013-14 under irrigated conditions of Diyarbak?r and Mardin locations, Turkey. We investigated the quality of varieties that have same HMW-GS (High molecular weight subunits) and different LMW-GS (Low molecular weight subunits) or vice versa. Results indicated that GluA3-c > d > e, GluB3-g > b? = i, and GluD3-b ? c > a for LMW-GS, and GluB1-7+8 > GluB1-17+18; GluD1-5+10 > GluD1-2+12 for HMW-GS have higher extensograph dough energy, extensibility, resistance, also higher farinograph stability time, gluten index and grain hardness values. The overall evaluation of the results obtained from this study demonstrated that GluA1-1 or 2

Publisher

National Library of Serbia

Subject

Plant Science,Genetics

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