Relationship between winter wheat quality parameters and G × E interaction
Нема приказа
Аутори
Hristov, NikolaMladenov, Novica
Kondić-Špika, Ankica
Đurić, Veselinka
Jocković, Bojan
Šimić, D.Z.
Конференцијски прилог (Објављена верзија)
Метаподаци
Приказ свих података о документуАпстракт
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, envir...onment 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.
Кључне речи:
Baking score / Farinograph quality number / G × E interaction / WheatИзвор:
CEFood 2012 - Proceedings of 6th Central European Congress on Food, 2012, 393-398Издавач:
- University of Novi Sad, Faculty of Technology
Scopus: 2-s2.0-84926041428
Колекције
Институција/група
FiVeRTY - CONF AU - Hristov, Nikola AU - Mladenov, Novica AU - Kondić-Špika, Ankica AU - Đurić, Veselinka AU - Jocković, Bojan AU - Šimić, D.Z. PY - 2012 UR - http://fiver.ifvcns.rs/handle/123456789/1186 AB - 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. PB - University of Novi Sad, Faculty of Technology C3 - CEFood 2012 - Proceedings of 6th Central European Congress on Food T1 - Relationship between winter wheat quality parameters and G × E interaction EP - 398 SP - 393 UR - https://hdl.handle.net/21.15107/rcub_fiver_1186 ER -
@conference{ author = "Hristov, Nikola and Mladenov, Novica and Kondić-Špika, Ankica and Đurić, Veselinka and Jocković, Bojan and Šimić, D.Z.", year = "2012", 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.", publisher = "University of Novi Sad, Faculty of Technology", journal = "CEFood 2012 - Proceedings of 6th Central European Congress on Food", title = "Relationship between winter wheat quality parameters and G × E interaction", pages = "398-393", url = "https://hdl.handle.net/21.15107/rcub_fiver_1186" }
Hristov, N., Mladenov, N., Kondić-Špika, A., Đurić, V., Jocković, B.,& Šimić, D.Z.. (2012). Relationship between winter wheat quality parameters and G × E interaction. in CEFood 2012 - Proceedings of 6th Central European Congress on Food University of Novi Sad, Faculty of Technology., 393-398. https://hdl.handle.net/21.15107/rcub_fiver_1186
Hristov N, Mladenov N, Kondić-Špika A, Đurić V, Jocković B, Šimić D. Relationship between winter wheat quality parameters and G × E interaction. in CEFood 2012 - Proceedings of 6th Central European Congress on Food. 2012;:393-398. https://hdl.handle.net/21.15107/rcub_fiver_1186 .
Hristov, Nikola, Mladenov, Novica, Kondić-Špika, Ankica, Đurić, Veselinka, Jocković, Bojan, Šimić, D.Z., "Relationship between winter wheat quality parameters and G × E interaction" in CEFood 2012 - Proceedings of 6th Central European Congress on Food (2012):393-398, https://hdl.handle.net/21.15107/rcub_fiver_1186 .