ESTIMATING GENETIC PARAMETERS AND PATH COEFFICIENT ANALYSIS FOR SOME QUANTITATIVE AND QUALITATIVE TRAITS OF BREAD WHEAT | ||
| IRAQ JOURNAL OF AGRICULTURE | ||
| Article 1, Volume 19, Issue 6, October 2014, Pages 0-0 | ||
| Authors | ||
| S. A.M. Al-Dawoodi; D. S.M. Al-Obaidi | ||
| Abstract | ||
| This Research conducted to evaluate performance and estimating some genetic parameters and path coefficient analysis of fifteen genotype of wheat bread in the fields of Agriculture College /Tikrit University at (2011-2012) season by using randomized complete Block design with three replications, each experimental unit area was three lines (3mlong) and the distance among lines was (0.2m).seeding rate was 160 kg. ha-1. Results showed high significant differences among genotypes at 1% probability level of all studied traits. (Abu Ghraib 3) genotype was superior in number of grains. Spike -1 (42.3) grain yield (5293.8 kg . ha-1), specific weight (79.5 kg.hl-1) ,extraction percent (%80.56) ,flour yield (4264.794 kg.ha-1), protein percentage (%12.26) wet Gluten (%29.9), dry Gluten (10.26%) and sedimentation volume (52.143 ml) Genetic variances weresignificantin all traits. besides moderate phenotypic and genotypic coefficient of variations in no. spikes. m2-1, grain yield (kg.ha-1), sedimentation volume (ml) and flour yield (kg.ha-1) High heritable value of heritability.in the broad sense in most studied traits companied with high genetic advance in sedimentation volume (44.45). Grain yield (kg.ha-1) correlated genetically and phenotypically positivelyand significantly with each no.spikes. m2-1, no. grains. spike-1, 1000 kernel weight (gm), while flour yield (kg.ha-1), correlated. Genetically significant with each protein (%), wet gluten (%), and extraction percentage. Also genetic correlation positive and significant between flour yield (kg.ha-1) and each wet gluten (%), extraction percentage and specific weight (kg.hl-1).Direct effect of no.spikes.m2-1was high and indirect effect were moderate in grain yield and 1000 grain weight respectively, while extraction ratio and specific weight have high direct effects and the indirect effects were positive with quality flour characters flowed by wet Gluten which regarded as the minor important trait.therefore Abu Ghraib3 genotype can be grown as the best line gave the highest yield and better quality than others. | ||
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