Non-parametric stability analyses of dough properties in wheat
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Sociedade Brasileira de Ciência e Tecnologia de Alimentos
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Literature has unveiled that a paper has not been published yet on using non-parametric stability statistics (NPSSs) for evaluating genotypic stability in dough properties of wheat. Accordingly, the effects of genotype (G), environment (E) and GE interaction (GEI) on alveograph parameters, i.e. dough baking strength (W) and its tenacity (P)/extensibility (L), of 18 wheat ( T. a e s t i v u m L.) genotypes were studied under irrigated field conditions in an 8-year trial (2006-2014) in central Turkey. Furthermore, genotypic stability for W and P/L was determined using 8 NPSSs viz. RM-Rank mean, RSD-Rank’s standard deviation, RS - Rank Sum, T D P-Ranking, S i (1) , S i (2) , S i (3) and S i (6) rank statistics. The AN D VA revealed that W and P/L were primarily controlled by E, although G and GEI also had significant effects. Among the 8 NPSSs, only RM, RS and T D P statistics were suitable for detecting the genotypes with high stable and bread making quality (e.g. G1 and G17). In conclusion, using RM, RS and T D P statistics is advisable to select for dough quality in wheat under multi-environment trials (METs).
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