Analysis of variance and estimation of genetic variability parameters for quality traits in bread wheat (Triticum aestivum L. em. Thell) genotypes

Abstract

In the present investigation ten wheat genotypes were crossed in half diallel mating design to produce 45 F1’s, which along with ten parental lines were evaluated in randomized block design in 3 replications. Estimates of genetic variability parameters as range, phenotypic coefficient of variation (PCV), genotypic coefficient of variation (GCV), environmental coefficient of variation (ECV), genetic advance, genetic advance % mean and heritability were calculated for various quality traits viz. protein content (%), sedimentation value (ml), hectolitre weight (kg/hl) and phenol colour reaction. Analysis of variance showed significant differences amongst genotypes for all the traits studied except for hectolitre weight. Sedimentation value and phenol colour reaction showed moderate estimates of PCV and GCV while ECV for all the traits studied was low. High heritability estimates were observed for sedimentation value while phenol colour reaction exhibited moderate estimates of heritability. High heritability coupled with high genetic advance % mean for sedimentation value indicated that the quality trait was controlled by additive genes. This indicates that variation amongst genotypes for sedimentation value and phenol colour reaction was heritable and improvement by selection was possible for these traits.