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Heritability Estimates of Protein Content and Certain Quality and Agronomic Properties in Bread Wheats ( Triticum aestvum , L.) 1
Author(s) -
Lofgren J. R.,
Finney K. F.,
Heyne E. G.,
Bolte L. C.,
Hoseney R. C.,
Shogren M. D.
Publication year - 1968
Publication title -
crop science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.76
H-Index - 147
eISSN - 1435-0653
pISSN - 0011-183X
DOI - 10.2135/cropsci1968.0011183x000800050017x
Subject(s) - heritability , biology , cultivar , agronomy , horticulture , botany , genetics
Four crosses between two soft red winter wheats, ‘Atlas 50’ and ‘Atlas 66,’ and two hard red winter wheats, ‘Triumph’ and ‘Kaw,’ were studied for heritability and correlation values among various agronomic and quality characters. Flour yield, 1000‐kernel weight, and kernels per 30 ml were more heritable than test weight, protein content, and mixogram mixing time. The parent cultivars were separated by two to four genes for flour yield, three to four genes for protein content, and at least two genes for mixing time. There were significant correlations between 7 pairs of characters among all combinations of 13 characters studied. Thirteen Kaw ✕ Atlas 50 and Atlas 50 ✕ Kaw progenies contained 1 to 3% more flour protein than Kaw controls, and possessed promising hard wheat characters for milling, baking, and dough mixing properties.