Genetic improvement of grain yield and bread-making quality of winter wheat over the past 90 years under the Pannonian Plain conditions
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2020
Authors
Mirosavljević, Milan
Momčilović, Vojislava

Živančev, Dragan

Aćin, Vladimir

Jocković, Bojan

Mikić, Sanja

Takač, Verica

Denčić, Srbislav
Article (Published version)

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Studies on genetic gains in a historical set of wheat cultivars mostly refer to grain yield and the associated agronomical and physiological traits, while less attention is paid to the improvement of wheat quality. In order to analyze the breeding progress in grain yield and with an emphasis on the main grain and flour properties, twenty-five winter wheat cultivars released in the Southern Pannonian Plain between 1930 and 2015 were grown in three consecutive seasons in Novi Sad (Serbia). The results from this study showed that grain yield increased linearly with an average rate of 45.5 kg ha(-1) yr(-1), implying that grain yield progress under conditions of the Southern Pannonian Plain have not reached the plateau. Protein and wet gluten content decreased significantly with year of cultivar release, with a bi-linear trend. On the other hand, sedimentation value and gluten index increased in modern wheat cultivars, indicating improved protein quality. Also, the main flour traits related... to stronger gluten and high sedimentation value, such as extensograph energy, farinograph resistance and alveograph deformation work, showed improvement with year of cultivar release. Although there were no significant changes in Gluten score, subunits N, 7 + 9 and 5 + 10 at the Glu-A1, Glu-B1 and Glu-D1, respectively, were the most prevalent in modern cultivars. Improvement of the main grain and flour traits could be related with increased frequency of 7 + 9 and 5 + 10 subunits in modern wheat cultivars.
Keywords:
Breeding progress / Flour attributes / HMW-GS / ProteinSource:
Euphytica, 2020, 216, 12Publisher:
- Springer, Dordrecht
Funding / projects:
- Benefit-sharing Fund of the International Treaty on Plant Genetic Resources for Food and Agriculture, FAO [PR-166-Serbia]
- COST Action CA18101: "SOURDOugh biotechnology network towards novel, healthier and sustainable food and bioprocesses (SOURDOMICS)"
DOI: 10.1007/s10681-020-02724-5
ISSN: 0014-2336
WoS: 000586803900001
Scopus: 2-s2.0-85095605456
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FiVeRTY - JOUR AU - Mirosavljević, Milan AU - Momčilović, Vojislava AU - Živančev, Dragan AU - Aćin, Vladimir AU - Jocković, Bojan AU - Mikić, Sanja AU - Takač, Verica AU - Denčić, Srbislav PY - 2020 UR - http://fiver.ifvcns.rs/handle/123456789/2039 AB - Studies on genetic gains in a historical set of wheat cultivars mostly refer to grain yield and the associated agronomical and physiological traits, while less attention is paid to the improvement of wheat quality. In order to analyze the breeding progress in grain yield and with an emphasis on the main grain and flour properties, twenty-five winter wheat cultivars released in the Southern Pannonian Plain between 1930 and 2015 were grown in three consecutive seasons in Novi Sad (Serbia). The results from this study showed that grain yield increased linearly with an average rate of 45.5 kg ha(-1) yr(-1), implying that grain yield progress under conditions of the Southern Pannonian Plain have not reached the plateau. Protein and wet gluten content decreased significantly with year of cultivar release, with a bi-linear trend. On the other hand, sedimentation value and gluten index increased in modern wheat cultivars, indicating improved protein quality. Also, the main flour traits related to stronger gluten and high sedimentation value, such as extensograph energy, farinograph resistance and alveograph deformation work, showed improvement with year of cultivar release. Although there were no significant changes in Gluten score, subunits N, 7 + 9 and 5 + 10 at the Glu-A1, Glu-B1 and Glu-D1, respectively, were the most prevalent in modern cultivars. Improvement of the main grain and flour traits could be related with increased frequency of 7 + 9 and 5 + 10 subunits in modern wheat cultivars. PB - Springer, Dordrecht T2 - Euphytica T1 - Genetic improvement of grain yield and bread-making quality of winter wheat over the past 90 years under the Pannonian Plain conditions IS - 12 VL - 216 DO - 10.1007/s10681-020-02724-5 ER -
@article{ author = "Mirosavljević, Milan and Momčilović, Vojislava and Živančev, Dragan and Aćin, Vladimir and Jocković, Bojan and Mikić, Sanja and Takač, Verica and Denčić, Srbislav", year = "2020", abstract = "Studies on genetic gains in a historical set of wheat cultivars mostly refer to grain yield and the associated agronomical and physiological traits, while less attention is paid to the improvement of wheat quality. In order to analyze the breeding progress in grain yield and with an emphasis on the main grain and flour properties, twenty-five winter wheat cultivars released in the Southern Pannonian Plain between 1930 and 2015 were grown in three consecutive seasons in Novi Sad (Serbia). The results from this study showed that grain yield increased linearly with an average rate of 45.5 kg ha(-1) yr(-1), implying that grain yield progress under conditions of the Southern Pannonian Plain have not reached the plateau. Protein and wet gluten content decreased significantly with year of cultivar release, with a bi-linear trend. On the other hand, sedimentation value and gluten index increased in modern wheat cultivars, indicating improved protein quality. Also, the main flour traits related to stronger gluten and high sedimentation value, such as extensograph energy, farinograph resistance and alveograph deformation work, showed improvement with year of cultivar release. Although there were no significant changes in Gluten score, subunits N, 7 + 9 and 5 + 10 at the Glu-A1, Glu-B1 and Glu-D1, respectively, were the most prevalent in modern cultivars. Improvement of the main grain and flour traits could be related with increased frequency of 7 + 9 and 5 + 10 subunits in modern wheat cultivars.", publisher = "Springer, Dordrecht", journal = "Euphytica", title = "Genetic improvement of grain yield and bread-making quality of winter wheat over the past 90 years under the Pannonian Plain conditions", number = "12", volume = "216", doi = "10.1007/s10681-020-02724-5" }
Mirosavljević, M., Momčilović, V., Živančev, D., Aćin, V., Jocković, B., Mikić, S., Takač, V.,& Denčić, S.. (2020). Genetic improvement of grain yield and bread-making quality of winter wheat over the past 90 years under the Pannonian Plain conditions. in Euphytica Springer, Dordrecht., 216(12). https://doi.org/10.1007/s10681-020-02724-5
Mirosavljević M, Momčilović V, Živančev D, Aćin V, Jocković B, Mikić S, Takač V, Denčić S. Genetic improvement of grain yield and bread-making quality of winter wheat over the past 90 years under the Pannonian Plain conditions. in Euphytica. 2020;216(12). doi:10.1007/s10681-020-02724-5 .
Mirosavljević, Milan, Momčilović, Vojislava, Živančev, Dragan, Aćin, Vladimir, Jocković, Bojan, Mikić, Sanja, Takač, Verica, Denčić, Srbislav, "Genetic improvement of grain yield and bread-making quality of winter wheat over the past 90 years under the Pannonian Plain conditions" in Euphytica, 216, no. 12 (2020), https://doi.org/10.1007/s10681-020-02724-5 . .