Skerritt, J.H. and Heywood, R.H. and Ellison, F. and Kammholz, S.J. and Allen, H.M. (2003) Interchangeability of genotypes and growth locations for high-quality, high-protein wheat production in Australia. Australian Journal of Agricultural Research, 54 (10). pp. 987-1004.
Article Link(s): http://dx.doi.org/10.1071/AR01205
Publisher URL: http://www.publish.csiro.au
The aim of this study was to assess whether the recent finding that 4 Prime Hard wheat varieties grown at southern sites provided flour of comparable quality with that from northern sites is likely to be generally applicable to other varieties, as this is especially important as new varieties are developed. The grain, dough processing, and baking properties of samples from 4 sets of lines, each grown over 2 seasons at 2 northern and 2 southern sites, was assessed. The samples included 2 sets of doubled haploid lines (one derived from Hartog × Klasic, differing only at Glu-A3, and the other Hartog × CD-87, differing at 5 glutenin loci), and 2 sets of F8 crossbred lines (from Janz/Hartog and Janz*2/Dollarbird, permitting an additional comparison of effects of allelic variation at the Glu-D1 locus). Approximately similar grain protein contents were obtained at one pair of northern and southern sites (respectively Narrabri and Ariah Park, 12–14%) and a second pair of northern and southern sites (respectively Roma and Walpeup, 14–17%, although the latter was consistently higher). The results demonstrated that the grain, dough, and baking properties of the lines were broadly similar at each protein content, and that in general, grain from the southern sites had comparable quality characteristics with that from the northern sites. However, in 1997, the Walpeup southern site suffered very dry conditions late in grain filling, and several of the grain samples were of low size and poor flour milling extraction rate and colour. In 1998, wet conditions late in the season meant that the grain at Ariah Park was lower in protein content and doughs were of lower extensibility and produced depressed loaf volumes. The variation in glutenin subunit composition also permitted the conduct of a detailed comparison of allelic influences on flour processing and baking properties at 4 sites and in 4 backgrounds. This revealed significant effects of allelic variation at Glu-B1, Glu-D1, and Glu-B3 on dough properties, with the effect of Glu-B1 differing between sets of lines.
|Additional Information:||Reproduced with permission from © CSIRO Publishing. Access to published version may be available via Publisher’s website.|
|Keywords:||Triticum aestivum L.; grain protein content; top-dressing.|
|Subjects:||Science > Science (General)|
Agriculture > Plant culture > Field crops > Wheat
Plant culture > Field crops > Wheat
|Deposited On:||03 Feb 2004|
|Last Modified:||27 Apr 2011 04:55|
Repository Staff Only: item control page