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This article in CS

  1. Vol. 8 No. 5, p. 563-567
    Received: Jan 11, 1968

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Heritability Estimates of Protein Content and Certain Quality and Agronomic Properties in Bread Wheats (Triticum aestvum, L.)1

  1. J. R. Lofgren,
  2. K. F. Finney,
  3. E. G. Heyne,
  4. L. C. Bolte,
  5. R. C. Hoseney and
  6. M. D. Shogren2



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.

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