Relationship between winter wheat quality parameters and G × E interaction

Abstract

Development of new production technologies and quality improvement of traditional wheat products increase the competitiveness and food safety of these products both on domestic and international markets. Growers and users may differ widely in their estimates of wheat quality. Development of new genotypes, highly adapted to particular agroecological conditions, is crucial for obtaining high-quality end products. The aim of this study was to analyze the genotype-environment interactions (GEI) occurring under different agroecological conditions and to estimate their effects on two wheat quality parameters, farinograph quality number (FQN) and baking score (BS). These parameters serve as indicators of dough softening degree and elasticity and crumb structure in bread considered as the end product. The average values of FQN ranged from 43.6 to 72.1, the values of BS from 2.8 to 5.5. The analysis of variance of the genotypes grown in 15 environments showed that the effects of genotype, environment and GEI were highly significant for both analyzed traits. Stability of these parameters in 20 wheat genotypes differing in high molecular glutenin subunits (HMW GS) was studied in five locations for three years. The genotypes with a high FQN were more stable than the genotypes with a high average value of BS. The genotypes with different HMW GS values showed no significant difference in average values for FQN. Significant differences for BS, however, indicated that the final quality is affected by many factors. All these factors should be carefully analyzed in order to provide consumers with top quality products, which is a basic condition for their long-term positioning on the market.