scholarly journals Blanchability of peanut (Arachis hypogaea L.) kernels: early generation selection and genotype stability over three environments

2003 ◽  
Vol 54 (9) ◽  
pp. 885 ◽  
Author(s):  
A. W. Cruickshank ◽  
J. W. Tonks ◽  
A. K. Kelly
Keyword(s):  
Genetic Variance ◽  
Error Variance ◽  
Peanut Kernel ◽  
Early Generation ◽  
Breeding Lines ◽  
Early Generation Selection ◽  
Arachis Hypogaea L ◽  
The Mean ◽  
Selection For ◽  
The Stability

Blanching is the removal of testa from peanut kernel by heating followed by abrasion. Blanchability is the capacity to recover kernels with all the testa removed. This study investigated the response to early generation selection for blanchability and the stability of 22 breeding lines over 3 environments.F2-derived families with 'good' and 'poor' blanchability were selected. BLUPs for F4:5 lines from F2 families were significantly correlated with the mean blanchability of F2:3 rows. The within-family variance was mostly in 3�of the poor blanching families. In all other families, variance among lines within families was smaller than the error variance. Early generation selection was effective.In the 22 lines × 3 site experiment, there was a high genetic correlation common to each pair of sites, suggesting that differences in blanchability are repeatable. The expression of genetic variation was much greater at Coominya, with a 5-fold greater genetic variance than at Walkamin. All 3 environments in this experiment were irrigated. Interaction may have been greater with the inclusion of rainfed environments.Parent selection could make an important contribution to breeding for improved blanchability. Environment may not substantially affect the rank of genotypes but may affect the capacity to detect differences.

EARLY GENERATION SELECTION FOR PROTEIN IN Glycine max × G. soja CROSSES

1981 ◽  
Vol 61 (4) ◽  
pp. 901-908 ◽  
Author(s):  
L. R. ERICKSON ◽  
W. D. BEVERSDORF ◽  
H. D. VOLDENG
Keyword(s):  
Protein Content ◽  
Seed Protein ◽  
Glycine Soja ◽  
Mass Selection ◽  
Seed Protein Content ◽  
Family Selection ◽  
Early Generation ◽  
Early Generation Selection ◽  
The Mean ◽  
Selection For

Early generation selection for high seed-protein content would be desirable in breeding programs attempting to combine high yield and high protein content in soybeans (Gycine max (L.) Merr.). The heritability of seed-protein content in the F2 and F3 was measured in four crosses and mass and family selection for protein were compared in the F3 of these crosses. Glycine soja Sieb. and Zucc., a putative wild ancestor of the soybean, was the male parent in all crosses and selection intensity was at 10%. The heritability of protein in the F2, calculated by parent-offspring regression, was 27%. The broad-sense heritability of protein in F3 families grown over two locations in one season was 78%. Mean protein content for every selected population was greater (P ≤ 0.01) than the mean for the non-selected control population (45.3%). Mean protein contents of the F4 populations resulting from these selection methods were: mass selection in the F2 and F3, 48.0%; mass selection in the F3 following one generation of single seed descent, 48.8%; selection among F3 families, 47.6%; selection among and within F3 families, 47.5%. Either method of mass selection was superior to either method of family selection at the 0.01 level. Although early selection (mass or family) raised the mean protein content of a population, segregation continued to give rise to low-protein genotypes thereby requiring further selection.

Early generation selection in wheat. II. Grain quality

1989 ◽  
Vol 40 (6) ◽  
pp. 1135 ◽  
Author(s):  
RA Fischer ◽  
L O'Brien ◽  
KJ Quail
Keyword(s):  
Grain Yield ◽  
Protein Content ◽  
Grain Quality ◽  
Sodium Dodecyl ◽  
The Other ◽  
Small Scale ◽  
Early Generation ◽  
Fermentation Time ◽  
Early Generation Selection ◽  
Selection For

In order to test early-generation selection for grain quality, random F1-derived progeny from a multiple convergent cross of 16 high-yielding bread wheats were grown in F3 generation, along with the parents, as spaced plants in a glasshouse under optimal conditions. Progeny lines were then advanced without selection to F7 when 58 random lines were sown with the parents in a replicated yield experiment at Griffith under irrigation and optimal management. Small-scale grain quality tests were performed on grain from the F3 plants, the F7 plots and the parents. The tests comprised particle size index (PSI), grain and flour protein content (GP, FP), sodium dodecyl sulfate sedimentation volume (SDS), Pelshenke wheatmeal fermentation time (PEL) and flour milling yield (MY).There were significant genotypic effects for all quality traits in each generation. Phenotypic correlations in F3 and in F7 showed positive correlations between protein content and SDS and PEL, and in F7 a strong negative correlation between grain yield and grain quality (GP, FP, SDS, PEL). Across generations (F3 versus F7), the relationship was strong for PSI, moderate for SDS and PEL, but nonsignificant for the other traits.The realized heritability was high for PSI (77%), moderate for SDS (44%) and PEL (47%), but low (18-24%) in the other cases. Selection at an intensity of 26% for the first three mentioned traits did not significantly change grain yield, plant height or flowering date, although for GP and FP it did lower grain yield by 7%. Desirable quality types were defined within the three hardness (PSI) classes, namely, hard, intermediate, and soft (gluten type not biscuit type). Retrospective selection in F3 for desirable types significantly and markedly increased the frequency of desirable types in each class by three- to eight-fold. It is concluded that in wheat early generation selection for PSI, SDS and PEL, even when practised upon glasshouse-grown plants, gives useful progress without prejudicing grain yield.

Early‐Generation Selection for Flour‐Absorption and Dough Mixing Properties in a Lemhi ✕ Thatcher Wheat Cross 1

Crop Science ◽  
1964 ◽  
Vol 4 (1) ◽  
pp. 105-108 ◽  
Author(s):  
F. H. McNeal ◽  
M. A. Berg ◽  
R. K. Bequette ◽  
C. A. Watson ◽  
E. J. Koch
Keyword(s):  
Early Generation ◽  
Mixing Properties ◽  
Early Generation Selection ◽  
Dough Mixing ◽  
Selection For ◽  
Wheat Cross

Relative potential of seed yield component traits as selection criteria in the segregating generations of a desi × kabuli cross of chickpea

2018 ◽  
Author(s):  
H. B. Santosh ◽  
C. Bharadwaj ◽  
V. S. Hegde ◽  
S. Savitha ◽  
C. Angadi ◽  
...  
Keyword(s):  
Seed Yield ◽  
Seed Weight ◽  
Selection Criteria ◽  
Early Generation ◽  
Branch Number ◽  
Plant Seed ◽  
Early Generation Selection ◽  
F2 Population ◽  
Selection For ◽  
100 Seed Weight

To assess the response to early generation selection in chickpea, a total of 150 F4 progenies derived from selection for total branches per plant, pods per plant, seeds per pod, seed yield per plant and 100-seed weight as independent selection criteria in F2 population of Pusa 362 (desi) × PG 0515 (kabuli) cross were evaluated along with their parents and unselected F2 bulk. The F2 population revealed high variability for all the yield components and transgressive segregation for all traits except 100-seed weight. Mean of the F4 families relative to the corresponding F2 plants was high, indicating effectiveness of early generation selection for all characters studied except branch number per plant. Significant correlated response for seed yield was also observed in F4. Based on realized response to selection as percentage of mean, realized heritability and realized generalized response values, we suggest utilization of pods per plant, seed yield per se and 100-seed weight as selection criteria in desi-kabuli introgression breeding for higher genetic gains.

Genotype-by-Environment Interaction in Sweet and Bitter Sensory Attributes of Peanut

1997 ◽  
Vol 24 (2) ◽  
pp. 117-123 ◽  
Author(s):  
H. E. Pattee ◽  
T. G. Isleib ◽  
F. G. Giesbrecht
Keyword(s):  
Sensory Evaluation ◽  
Genotype By Environment Interaction ◽  
Sensory Attributes ◽  
Environment Interaction ◽  
Roasted Peanut ◽  
Breeding Lines ◽  
Sensory Data ◽  
Arachis Hypogaea L ◽  
Efficient Scheme ◽  
The Mean

Abstract Although there have been recent studies of the roasted peanut sensory attribute of roasted peanut (Arachis hypogaea L.), there is little information on the factors influencing the sweet and bitter attributes. A study was conducted to test the significance of the effects of genotype, environment, and their interaction on the sweet and bitter attributes, to estimate genotypic means of these sensory attributes, and to determine an efficient scheme of resource allocation for multiple-site testing of breeding lines for sweet and bitter attributes. Samples of sound mature kernels from 17 genotypes grown at 42 different location-year combinations were stored under 5 C and 60% RH, roasted to nearly common color, ground into paste, and tasted by a trained sensory evaluation panel. Results for the roasted peanut attribute were similar to those found in previous studies. Significant variation among years was observed for bitter but not for sweet. There were no consistent differences among the three main peanut production regions for either attribute, but there was significant year-by-region interaction for sweet. Variation among locations within years and regions was significant for both attributes as was variation among genotypes. The mean flavor profile for the runner market class was significantly better than the mean for the virginia class in sweet, bitter and roasted peanut, but the distributions of the two classes did overlap. Significant correlations of genotypic means for the three attributes indicated that chemical assays for currently unidentified sweet or bitter principles could be used for indirect selection to improve roasted peanut attribute without the need for expensive and time-consuming sensory evaluation. Significant genotype-by-year interaction for bitter makes it necessary to acquire sensory data from 2 yr with three replications at each of four locations or two replications at each of five locations to differentiate statistically between means differing by half a flavor intensity unit. The precision of comparisons for sweet and roasted peanut will be more precise than that for bitter at a given arrangement of testing resources.

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