Mostrar el registro sencillo del ítem

dc.contributor.author
Maich, Ricardo Héctor
dc.contributor.author
Steffolani, Maria Eugenia
dc.contributor.author
Di Rienzo, Julio Alejandro
dc.contributor.author
Leon, Alberto Edel
dc.date.available
2018-06-19T18:27:22Z
dc.date.issued
2017-03
dc.identifier.citation
Maich, Ricardo Héctor; Steffolani, Maria Eugenia; Di Rienzo, Julio Alejandro; Leon, Alberto Edel; Association between grain yield, grain quality and morpho-physiological traits along ten cycles of recurrent selection in bread wheat (triticum aestivum L.); Akademiai Kiado; Cereal Research Communications; 45; 1; 3-2017; 146-153
dc.identifier.issn
0133-3720
dc.identifier.uri
http://hdl.handle.net/11336/49373
dc.description.abstract
The objective of the present investigation was to examine the relationships between agronomical behavior and grain quality along ten cycles of a recurrent selection program performed under rainfed condition. Twenty-four lines, four for each one of the 0, 2, 4, 6, 8 and 10 cycles of recurrent selection, were evaluated for two consecutive years (2011 and 2012). The experimental lines were evaluated under conventional (CT) and no tillage (NT) systems. Grain yield and grain weight were determined and harvest index and grain number estimated. Flour protein content, sodium dodecyl sulphate sedimentation (IS-SDS) and lactic acid SRC (LASRC) were considered as end-use quality predictive tests. The Spearman correlation coefficient was used to measure the relationships among yield, its components and grain quality parameters. Within the context of CT, flour protein content was negatively associated with all the agronomic variables. The IS-SDS has a negative association with the grain weight; meanwhile, LASRC associated positively with all the agronomic variables. When wheat was grown in NT, the relationship between IS-SDS and harvest index, like LASRC with all agronomic traits, was positive. Confining the discussion to the CT results, after ten cycles of recurrent selection the highest grain yield achieved was accompanied by a decrease in protein percentage. However, the decrease in the percentage of protein in more advanced selection cycles was offset by an improvement of its quality.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
Akademiai Kiado
dc.rights
info:eu-repo/semantics/openAccess
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.subject
Grain Protein
dc.subject
Wheat Breeding
dc.subject
Yield
dc.subject.classification
Alimentos y Bebidas
dc.subject.classification
Otras Ingenierías y Tecnologías
dc.subject.classification
INGENIERÍAS Y TECNOLOGÍAS
dc.title
Association between grain yield, grain quality and morpho-physiological traits along ten cycles of recurrent selection in bread wheat (triticum aestivum L.)
dc.type
info:eu-repo/semantics/article
dc.type
info:ar-repo/semantics/artículo
dc.type
info:eu-repo/semantics/publishedVersion
dc.date.updated
2018-06-12T18:39:09Z
dc.identifier.eissn
1788-9170
dc.journal.volume
45
dc.journal.number
1
dc.journal.pagination
146-153
dc.journal.pais
Hungría
dc.journal.ciudad
Budapest
dc.description.fil
Fil: Maich, Ricardo Héctor. Universidad Nacional de Córdoba. Facultad de Ciencias Agropecuarias; Argentina
dc.description.fil
Fil: Steffolani, Maria Eugenia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; Argentina
dc.description.fil
Fil: Di Rienzo, Julio Alejandro. Universidad Nacional de Córdoba. Facultad de Ciencias Agropecuarias; Argentina
dc.description.fil
Fil: Leon, Alberto Edel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; Argentina
dc.journal.title
Cereal Research Communications
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/https://akademiai.com/doi/abs/10.1556/0806.44.2016.036
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.1556/0806.44.2016.036


Archivos asociados

 

Comunidades y colecciones

  • Articulos(ICYTAC) [161]
    Articulos de INST. DE CIENCIA Y TECNOLOGIA DE ALIMENTOS CORDOBA

Mostrar el registro sencillo del ítem