Effect of Genetic-Environmental Interaction on Quality of Wheat

소맥(小麥) 품질특성(品質特性)의 유전(遺傳) 및 환경적(環境的) 변이(變異)

  • Chang, Hak-Gil (Rural Nutrition Institute, Rural Development Administration) ;
  • Kim, Chang-Sik (Department of Food Technology, Dongguk University) ;
  • Hah, Duk-Mo (Department of Food Technology, Dongguk University) ;
  • Shin, Hyo-Sun (Department of Food Technology, Dongguk University)
  • 장학길 (농촌진흥원 농촌관개선연수원) ;
  • 김창식 (동국대학교 식품공학과) ;
  • 하덕모 (동국대학교 식품공학과) ;
  • 신효선 (동국대학교 식품공학과)
  • Published : 1986.02.01

Abstract

Seven cultivars of hard and soft wheat were evaluated by regression analysis for five bread quality characteristics to determine varietal response to environments. The regression coefficients were used as the measure of adaptability, and determination coefficients were used as the measure of stability by models of Eberhart and Russell. Phenotypic, genotypic and environmental correlation coefficient estimated for 6 characters tested in this experiments. Statistical analyses confirmed the strong influence of environment on five bread quality. A significant positive correlation exists between protein content, sedimentation value, pelshenke value and specific loaf volume. High heritability was found for sedimentation value ($h^2=0.747$), protein content ($h^2=0.557$) and specific loaf volume ($h^2=0.551$).

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