Genotype and Environment Effects on Bread-Making Quality of Swedish-Grown Wheat Cultivars Containing High-Molecular-Weight Glutenin Subunits 2+12 or 5+10

• Published in: Acta agriculturae Scandinavica. Section B, Soil and plant science Vol. 49; no. 4; pp. 225 - 233
• Main Authors: Johansson, Eva, Svensson, Gunnar, Tsegaye, Seifu
• Format: Journal Article
• Language: English
• Published: Taylor & Francis Group 01-12-1999
• ISSN: 0906-4710; 1651-1913
• DOI: 10.1080/713782024

Wheats grown in Sweden were investigated for the effects of genotype and environment on bread-making quality. Stability was also investigated. The results showed that both genotype and environment as well as their interaction had a significant influence on bread-making quality. Differences in stability were also found. In general, cultivars containing HMW glutenin subunits 5+10 had a higher gluten strength and also showed greater variation and less stability compared with those containing 2+12. When comparing bread-making quality over several years some promising cultivars were found. Drabant, Dragon, Dacke, Kosack and Stava were relatively good and stable among those cultivars containing HMW glutenin subunits 2+12. Avle and Tarso were the most promising of the cultivars with 5+10. The relatively weak character of Tarso despite the HMW glutenin subunits 5+10 might be due to the 1BL/1RS rye translocation in this cultivar.