Use of rapid tests to predict quality traits of CIMMYT bread wheat genotypes grown under different environments
Autor
Guzmán, Carlos
Mondal, Suchismita
Govindan, Velu
Autrique, Jorge Enrique
Posadas-Romano, Gabriel
Cervantes, Fausto
Crossa, Jose
Vargas, Mateo
Singh, Ravi P.
Peña, Roberto Javier
Editor
ElsevierFecha
2016Materia
Wheat qualitySolvent retention capacity
SDS sedimentation
Swelling index of glutenin
Alveograph
Bread-making
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At the International Maize and Wheat Improvement Center (CIMMYT), wheat quality improvement is an
important goal of breeding. CIMMYT scientists develop germplasm, which is diverse for quality traits
intended for use in the preparation of different wheat-based products. The integration of quality traits is
complex due to the high cost of conducting traditional quality tests. One option for tackling this problem
is the use of such rapid-small-scale methods as Solvent Retention Capacity (SRC), SDS Sedimentation
(SDSS) and Swelling Index of Glutenin (SIG) to predict flour performance. The objectives of this study
were to investigate the effect of genotypes, contrasting environmental conditions and their interactions
(GxE) on different rapid-small-scale tests, and to identify their suitability for use in prediction of quality
traits. A significant GxE effect was observed for all three methodologies. Overall, SIG was found to be the
best predictor of gluten strength across different environments. It was also best at determining breadmaking quality in some environments, followed by SDSS for bread making. SRC was found to be useful to select for gluten strength, but for extensibility and bread-making more grain data is needed