Heritability estimates for milling quality associations of bread wheat in the northwest turkey
Ezgi Yazici and Oğuz Bilgin
The milling and baking value of wheat grain is determined by texture and size of grain, especially grain protein quantity and quality. A diallel trial was carried out with parents and their F2 progeny at in Namık Kemal University, Agricultural Faculty, Field Crops Department research area in Tekirdağ Province of Trakya Region where is located North Part of Turkey during 2012-2013 growing year, to determine the heritability and combining ability of the different milling quality characteristics. High narrow sense heritabilities were found for Zeleny Sedimentation value, the ratio of zeleny sedimentation value to grain protein content (quality index), thousand kernel weight and gluten index. In descending order, thousand kernel weight, the ratio of wet gluten to grain protein content, zeleny sedimentation value, the ratio of zeleny sedimentation value to grain protein content (Quality index) and wet gluten content showed predominance additive gene action with higher GCA estimate values than SCA. In the case of grain hardiness, the SCA values were much higher, indicating non-additive gene action or over-dominance. All genotypes was involved as a parent in almost all the best performing F2 combinations, but Aldane proved to be the best general combiner, followed by Flamura85, with Selimiye in third place. Among the crosses, Fs/Phl, Sb/Slm and Esp/Sb exhibited the highest positive specific combining ability in most of the prominent traits. These cultivars which have been identified can be incorporated into the breeding programme together with their progeny to improve quality characteristics.