Variability of Zeleny sedimentation volume in bread wheat and durum wheat from multi-environment trial
Аутори
Branković, GordanaDodig, Dejan
Knežević, Desimir
Đurić, Nenad
Vasiljević, Sanja
Radinović, Irena
Pavlov, Jovan
Конференцијски прилог (Објављена верзија)
Метаподаци
Приказ свих података о документуАпстракт
The Zeleny sedimentation volume (ZS) is lean upon the ability of the endosperm storage proteins
to swell and flocculate in a lactic acid and propan-2-ol solution in the presence of the dye,
manifesting positive correlations with gluten strength, bread-making quality, the cooking quality
of pasta, bread-loaf volume. The aims of this study were to assess variability and components of
phenotypic variation using multivariate analysis of variance (MANOVA) for ZS of 30 genotypes
(G) of bread wheat and durum wheat. The field trials were conducted during 2010-2011 and
2011-2012 vegetation seasons (S) at the three locations (L) in Serbia: Rimski Šančevi, Zemun
Polje, and Padinska Skela. ZS was determined by Near infrared spectrometry with the Infraneo
analyser (Chopin Technologies, France), with calibration NF ISO 5529. ZS content varied from
39.41 ml to 67.12 ml for bread wheat, and from 37.40 ml to 48.33 ml for durum wheat. The
Tukey (HSD) test showed 11 and 8 homogenic sub-groups f...or ZS in bread wheat and durum
wheat, respectively. The descending sources of variation by its contribution to ZS were: G > L >
G × L > L × S × G > G × S > S > L × S for bread wheat, and S > G > G × L > L > L × S × G > G
× S > L × S for durum wheat. The relation genetic component of variance/component of variance
genotype × environment interaction was 1.0 for bread wheat, and 0.48 for durum wheat.
Кључне речи:
Triticum aestivum ssp. aestivum / Triticum durum / Zeleny sedimentation / Multivariate analysis of variance (MANOVA) / components of phenotypic varianceИзвор:
Book of Abstracts, 12th International scientific agriculture symposium "Agrosym 2021", Jahorina, 07-10 October 2021, 2021, 203-203Издавач:
- East Sarajevo : Faculty of Agriculture
Колекције
Институција/група
FiVeRTY - CONF AU - Branković, Gordana AU - Dodig, Dejan AU - Knežević, Desimir AU - Đurić, Nenad AU - Vasiljević, Sanja AU - Radinović, Irena AU - Pavlov, Jovan PY - 2021 UR - http://fiver.ifvcns.rs/handle/123456789/2330 AB - The Zeleny sedimentation volume (ZS) is lean upon the ability of the endosperm storage proteins to swell and flocculate in a lactic acid and propan-2-ol solution in the presence of the dye, manifesting positive correlations with gluten strength, bread-making quality, the cooking quality of pasta, bread-loaf volume. The aims of this study were to assess variability and components of phenotypic variation using multivariate analysis of variance (MANOVA) for ZS of 30 genotypes (G) of bread wheat and durum wheat. The field trials were conducted during 2010-2011 and 2011-2012 vegetation seasons (S) at the three locations (L) in Serbia: Rimski Šančevi, Zemun Polje, and Padinska Skela. ZS was determined by Near infrared spectrometry with the Infraneo analyser (Chopin Technologies, France), with calibration NF ISO 5529. ZS content varied from 39.41 ml to 67.12 ml for bread wheat, and from 37.40 ml to 48.33 ml for durum wheat. The Tukey (HSD) test showed 11 and 8 homogenic sub-groups for ZS in bread wheat and durum wheat, respectively. The descending sources of variation by its contribution to ZS were: G > L > G × L > L × S × G > G × S > S > L × S for bread wheat, and S > G > G × L > L > L × S × G > G × S > L × S for durum wheat. The relation genetic component of variance/component of variance genotype × environment interaction was 1.0 for bread wheat, and 0.48 for durum wheat. PB - East Sarajevo : Faculty of Agriculture C3 - Book of Abstracts, 12th International scientific agriculture symposium "Agrosym 2021", Jahorina, 07-10 October 2021 T1 - Variability of Zeleny sedimentation volume in bread wheat and durum wheat from multi-environment trial EP - 203 SP - 203 UR - https://hdl.handle.net/21.15107/rcub_fiver_2330 ER -
@conference{ author = "Branković, Gordana and Dodig, Dejan and Knežević, Desimir and Đurić, Nenad and Vasiljević, Sanja and Radinović, Irena and Pavlov, Jovan", year = "2021", abstract = "The Zeleny sedimentation volume (ZS) is lean upon the ability of the endosperm storage proteins to swell and flocculate in a lactic acid and propan-2-ol solution in the presence of the dye, manifesting positive correlations with gluten strength, bread-making quality, the cooking quality of pasta, bread-loaf volume. The aims of this study were to assess variability and components of phenotypic variation using multivariate analysis of variance (MANOVA) for ZS of 30 genotypes (G) of bread wheat and durum wheat. The field trials were conducted during 2010-2011 and 2011-2012 vegetation seasons (S) at the three locations (L) in Serbia: Rimski Šančevi, Zemun Polje, and Padinska Skela. ZS was determined by Near infrared spectrometry with the Infraneo analyser (Chopin Technologies, France), with calibration NF ISO 5529. ZS content varied from 39.41 ml to 67.12 ml for bread wheat, and from 37.40 ml to 48.33 ml for durum wheat. The Tukey (HSD) test showed 11 and 8 homogenic sub-groups for ZS in bread wheat and durum wheat, respectively. The descending sources of variation by its contribution to ZS were: G > L > G × L > L × S × G > G × S > S > L × S for bread wheat, and S > G > G × L > L > L × S × G > G × S > L × S for durum wheat. The relation genetic component of variance/component of variance genotype × environment interaction was 1.0 for bread wheat, and 0.48 for durum wheat.", publisher = "East Sarajevo : Faculty of Agriculture", journal = "Book of Abstracts, 12th International scientific agriculture symposium "Agrosym 2021", Jahorina, 07-10 October 2021", title = "Variability of Zeleny sedimentation volume in bread wheat and durum wheat from multi-environment trial", pages = "203-203", url = "https://hdl.handle.net/21.15107/rcub_fiver_2330" }
Branković, G., Dodig, D., Knežević, D., Đurić, N., Vasiljević, S., Radinović, I.,& Pavlov, J.. (2021). Variability of Zeleny sedimentation volume in bread wheat and durum wheat from multi-environment trial. in Book of Abstracts, 12th International scientific agriculture symposium "Agrosym 2021", Jahorina, 07-10 October 2021 East Sarajevo : Faculty of Agriculture., 203-203. https://hdl.handle.net/21.15107/rcub_fiver_2330
Branković G, Dodig D, Knežević D, Đurić N, Vasiljević S, Radinović I, Pavlov J. Variability of Zeleny sedimentation volume in bread wheat and durum wheat from multi-environment trial. in Book of Abstracts, 12th International scientific agriculture symposium "Agrosym 2021", Jahorina, 07-10 October 2021. 2021;:203-203. https://hdl.handle.net/21.15107/rcub_fiver_2330 .
Branković, Gordana, Dodig, Dejan, Knežević, Desimir, Đurić, Nenad, Vasiljević, Sanja, Radinović, Irena, Pavlov, Jovan, "Variability of Zeleny sedimentation volume in bread wheat and durum wheat from multi-environment trial" in Book of Abstracts, 12th International scientific agriculture symposium "Agrosym 2021", Jahorina, 07-10 October 2021 (2021):203-203, https://hdl.handle.net/21.15107/rcub_fiver_2330 .