Genetic diversity in doubled haploid wheat according to the acid-PAGE method, morphological traits, and baking quality

This study aimed to assess the genetic diversity of 102 lines of doubled haploid wheat (obtained from CIMMYT) using the acid-PAGE method, morphological traits, and baking quality. Cluster analysis of the morphological traits separated all the genotypes into 4 groups, such that the genotypes with high yield were placed in 1 group. However, based on cluster analysis of their qualitative traits, the genotypes were classified into 3 main groups, while the genotypes with high protein content were placed in a distinct group. In all, 48 bands and 47 patterns were observed in the 102 lines studied, and polymorphism was observed in most of the bands. In the w region, 18 bands and 19 patterns were observed, which was the highest number of bands observed in all 4 gliadin regions. In the g and b regions, 12 and 9 bands, and 19 and 12 patterns were observed, respectively. The lowest pattern of heterogeneity (7 patterns and 9 bands) was seen in the a region, presumably because the bands in this region did not separate well with one-dimensional electrophoresis. Using Nei's formula for the patterns the genetic diversity of all 4 regions (a, b, g, w) was calculated, and further analysis showed that the g region, with H = 0.872, had the most genetic diversity, followed by the w and b regions, with H = 0.767 and H = 0.714, respectively. The lowest genetic diversity was observed in the a region, with H = 0.646. Cluster analysis based on the protein bands classified the genotypes into 9 main groups. Although the lines examined in this study had the same parents, considerable diversity was observed among their progeny. As such, electrophoretic fractionation of gliadins on polyacrylamide gel can be used as a powerful method for identifying varieties with similar genotypes. While comparing the observed patterns, 1 pattern in the w region was observed to be relevant to the number of grains per spikelet trait, which can be used as a marker to increase yield.

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Key words: Baking quality, doubled haploid wheat, genetic diversity, gliadin patterns, morphological traits

Genetic diversity in doubled haploid wheat according to the acid-PAGE method, morphological traits, and baking quality

Keywords:

Key words: Baking quality, doubled haploid wheat, genetic diversity, gliadin patterns, morphological traits,

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