PJB-2020-1515
Variability of some Pakistani commercial wheat (Triticum aestivum L.) varieties for agro-morphological and end-use quality traits
Haji Muhammad Umer Memon, Saqib Arif, Hadi Bux, Mahboob Ali Sial, Ali Murad Rahoo, Wazir Ali Maitlo and S.M. Mujataba
DOI:10.30848/PJB2020-2(40)
Abstract
An experiment was conducted to examine sixteen commercial wheat varieties (Triticum aestivum L.) varieties for agro-morphological, physicochemical and dough rheological traits variability. Agro-morphological attributes including height of plants (cm), main spike length (cm), grains per spike, heading/maturity days, spikes per meter and thousand kernels weight (g) were observed at two locations (Petaro and Sakrand) of Sindh, besides, physicochemical traits such as test weight (kg/hl), wet/dry gluten content (%), gluten index, grain protein content (%) and dough rheological characteristics including time for dough development (min.), softening degree of dough (ICC), dough stability (min.), water absorption (%) and farinograph quality number were also observed. Data were statistically analysed for combined ANOVA followed by DMRT and Pearson’s correlation. Wheat genotypes expressed highly significant differences at p<0.05 for all the observed traits. Significantly highest means for thousand kernels weight (51.1g) and 10-kernels width (3.6cm) were observed in wheat variety Imdad-2005. TJ-83 yielded significantly the highest dry gluten content (12.0%), wet gluten content (24.2%) and grain protein content (14.1%). Besides, wheat varieties T.J-83, Pak-81 and Zardana possessed the excelled respective grain protein content means of 14.1%, 13.4% and 13.5%. Grain protein content established positive correlation to wet gluten (r = 0.92**), water binding in gluten (r = 0.84*) and dry gluten content (r = 0.99**), while its non-significant negative correlation existed with thousand kernels weight (r = -0.19) and test weight (r = -0.2). Dough stability had significant correlation to dough development time (r = 0.61*). Highly significant and negative correlation of degree of softening was developed to stability of dough (r = -0.80**) and farinograph quality number (r = -0.77**). Present studies provided a comprehensive knowledge of nutritional properties of wheat varieties and will be helpful while selection of potentially quality genotypes
To Cite this article:
Memon, H.M.U., S. Arif, H. Bux, M.A. Sial, A.M. Rahoo, W.A. Maitlo and S.M. Mujataba. 2020. Variability of some Pakistani commercial wheat (Triticum aestivum L.) varieties for agro-morphological and end-use quality traits. Pak. J. Bot., 52(2): DOI: http://dx.doi.org/10.30848/PJB2020-2(40)
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