EFFECTS OF GENOTYPE-ENVIRONMENT INTERACTION ON BREAD WHEAT QUALITY IN WESTERN CANADA

Abstract

Means, variances and correlations were used in the assessment of the importance of environment and of genotype–environment interaction in determining eight traits which relate to milling and baking quality in hard red spring wheat (Triticum aestivum L.). The study included two composite samples, representing different geographic areas within Western Canada, of 20–30 lines in each of four trials. Differences between environments were found in all traits. It was concluded that genotype–environment interaction was most important in determining mixograph development time, falling number and remix loaf volume, less important in determining farinograph absorption, and least important in determining flour protein, flour yield, grinding time and sedimentation value.