Ali Hadi Almamouri; Mohsen Ebrahimi; Khalil ZeinaliNejad
Abstract
Objective: Wheat (Triticum aestivum L.) is the first grain in the world in terms of its importance and amount of production. The aim of this research is to find the genetic diversity among the spring wheat genotypes.
Methods: In this study, the genetic diversity of 32 spring wheat genotypes cultivated ...
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Objective: Wheat (Triticum aestivum L.) is the first grain in the world in terms of its importance and amount of production. The aim of this research is to find the genetic diversity among the spring wheat genotypes.
Methods: In this study, the genetic diversity of 32 spring wheat genotypes cultivated in the Gorgan University of Agricultural Sciences and Natural Resources in the crop year of 1401-1400 was investigated by measuring 12 kernel and flour quality traits.
Results: The results of analysis of principal components illustrated that the first five components explained a total of 89.05 percent of the variation among traits. The cluster analysis divided the studied genotypes into four groups. Based on the obtained results, the cultivars in the first group, all of which were Iranian, had the highest values of grain gluten, flour gluten and flour protein. The second group, which included the genotypes of Iraq, had the highest values in terms of grain moisture and index, and the lowest values in terms of flour protein, falling number, and hectoliter.
Conclusion: The studied spring wheat cultivars showed high genetic diversity in terms of traits. Therefore, suitable parents can be selected based on the desired trait, for crossing between cultivars in future breeding programs.