COMBINING ABILITY AND GENE ACTIONS FOR GLUTEN RHEOLOGICAL TRAITS OF “LINE×TESTER” BREAD WHEAT HYBRIDS
The fast and reliable measurement techniques in determining bread-making quality such as GlutoPeak
parameters is need in a cereal quality breeding programs. Therefore, this study intended to investigate gene
actions in the inheritance of gluten rheological properties measured by Glutopeak tester in 28 hybrids of
“Line×Tester” bread wheat and their 11 parents based on knowledge of combining ability. There was a
prominence of non-additive gene effects for all the traits examined. Well-performed parents such as DH20 and
Harmankaya-99 were good combiners for almost all examined traits. “DH16×Bezostaja-1”, “DH20×Bezostaja-
1”, “DH20×Harmankaya-99”, “DH21×Altay-2000”, and “DH22×Kate A-1” were promising combinations
based on their SCA effects. There may be an opportunity to select the best genotypes in the F2 generation for
protein rate, sedimentation value and GlutoPeak parameters such as peak maximum time (PMT) and
maximum torque (AM and PM) considering the little increase in narrow sense heritability. This first report,
which sheds light on the genetic analysis of GlutoPeak parameters, should be supported by studies that will
examine the Glutopeak properties in different segregation generations of hybrids with different originated
parents.
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