Vol. 7 No. 2
Inheritance and association of traits in wheat (Triticum aestivum L.) related to yield and chapatti making quality
Author(s): K. K. SARKAR, B. C. NANDESHW AR, S. MUKHERJEE A. B. MANDAL, S. DAS, L. HIJAM AND A. MAJI
Abstract: Early maturing high yielding varieties are most promising in West Bengal as they are able to complete their life cycle successfully within short period of prevailing cool temperature. The present investigation attempted to identify high yielding early maturing genotypes with high gluten content because wheat is generally used as chapattis and gluten content in flour is an important component for chapatti making. The genotypes were evaluated on the basis of traits related to yield like plant height (cm), number of tillers/plant, panicle length (cm), number of spikelets/spike, awn length (cm), number of grains/panicle, 1000 grain weight (g), biological yield (g), grain yield/plant (g), harvest index, days to 50% flowering and 100% maturity as well as gluten content of the genotypes, on the basis of the estimated values of GCV, PCV, heritability, genetic advance as percent of mean and with association between these traits. Thirteen genotypes of wheat were sown in randomized block design with three replications at the Instructional Farm of Bidhan Chandra Krishi Viswavidyalaya, Jaguli, Nadia on last week of November and second week of December 2010. Analysis of variance depicted significant differences among the genotypes for all the traits with high influence of environment influencing these traits. High heritability coupled with high genetic advance as percent of mean were revealed by 1000 grain weight, harvest index, days to 50% flowering and days to 100% maturity and these can be predicted to be controlled by additive gene action whereas grain yield/plant was found to be controlled by both additive as well as non-additive gene action and gluten content can be influenced by non-additive or higher order of gene interactions. The variety NW 3069 was found to be highest yielder with high gluten content showing promise for improvement of wheat respect to yield and gluten content..
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