Variability of Zeleny sedimentation volume in bread wheat and durum wheat from multi-environment trial

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.