Yield and quality interrelationships amongst random F3 lines and their implications for wheat breeding

1984 ◽  
Vol 35 (4) ◽  
pp. 443 ◽  
Author(s):  
L O'Brien ◽  
JA Ronalds
Keyword(s):  
Grain Yield ◽  
Protein Content ◽  
Quality Measures ◽  
The Other ◽  
Small Scale ◽  
Grain Hardness ◽  
Empirical Measures ◽  
Fermentation Time ◽  
Flour Protein ◽  
Flour Yield

The relationship between grain yield and grain quality was studied amongst sets of random Fj lines from seven wheat crosses. The quality measures used included grain hardness, flour yield, flour protein content, farinograph and extensograph properties, and small-scale empirical measures such as Zeleny and sodium dodecyl sulfate sedimentation volume, residue protein content, and Pelshenke fermentation time. A significant negative correlation was found between grain yield and flour protein content. Thus selection for either characteristic would be to the detriment of the other. However, grain yield was not significantly correlated with the other quality measures, indicating that high-yielding, good-quality wheats could be obtained from the population. Most of the small-scale tests were correlated with farinograph and extensograph properties, but the correlation coefficients were not as high as those obtained with varieties or advanced breeding lines. The relationships were not dependent on differences in flour yield, grain hardness or flour protein content, thereby simplifying their application to breeding programs. Concurrent breeding for higher grain yield and improved functional quality would appear feasible. However, flour protein content would, at best, be maintained at current levels as yield increased.

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.

F3 response to F2 selection for quality and its effect on F3 yield distribution

1989 ◽  
Vol 40 (1) ◽  
pp. 33 ◽  
Author(s):  
L O'Brien ◽  
JF Panozzo ◽  
JA Ronalds
Keyword(s):  
Protein Content ◽  
Sodium Dodecyl ◽  
Negative Relationship ◽  
Wheat Breeding ◽  
Small Scale ◽  
Dough Strength ◽  
Fermentation Time ◽  
Yield Distribution ◽  
Flour Protein ◽  
Sedimentation Volume

Seed of F2 single plant selections from two crosses was evaluated using a number of small-scale quality tests.F2 quality test values were significantly correlated with farinograph and extensograph properties in the F3, but no one test was correlated with all of the physical dough measures. The Pelshenke time and the proportion of residue protein were the small-scale measures most consistently correlated with dough strength (farinograph dough breakdown and extensograph maximum resistance) in the F3 and between the F2 and F3 generations.Applications of independent culling in the F2 for each test did not alter the subsequent nature of the F3 yield distribution except for flour protein content and Zeleny volume, where there was a preferential loss of lines from the higher yielding end. This resulted from the negative correlations between flour protein content and yield, both within the F3 (r=-0.66**) and between the F2 and F3 (r= -0-44**). The negative relationship between grain yield and Zeleny volume was due to the effect of protein content on Zeleny volume.Application of quality testing regimes that estimated grain hardness, protein content and dough strength in the F2 did not adversely affect the nature of the F3 yield distribution, yet permitted up to 71% of the population to be removed because of unsatisfactory balance of quality attributes. These results have considerable implications for the planning of wheat breeding programmes.Additional keywords: Bread wheat (Triticum aestivum L.), sodium dodecyl sulfate sedimentation volume, Zeleny sedimentation volume, Pelshenke wheatmeal fermentation time, residue protein content.

Heritabilities of small-scale and standard measures of wheat quality for early generation selection

1987 ◽  
Vol 38 (5) ◽  
pp. 801 ◽  
Author(s):  
L O'Brien ◽  
JA Ronalds
Keyword(s):  
Protein Content ◽  
Development Time ◽  
Small Scale ◽  
Wheat Quality ◽  
Average Response ◽  
Test Procedures ◽  
Early Generation ◽  
Early Generation Selection ◽  
Flour Protein ◽  
Heritability Estimates

This paper compares offspring-parent heritability estimates for a number of small-scale early generation quality tests with those from standard macromeasures of wheat quality for their application to early generation selection for wheat quality. It especially reports heritability estimates for two new small-scale tests, the proportion of total flour protein insoluble in dilute acetic acid (residue protein) and the sodium dodecyl sulfate sedimentation volume. Materials utilized in this study were 21 random F3 lines and their derived F4 bulks from each of seven wheat crosses.The heritability estimates for the determination of quality by small-scale and standard macro-quality test procedures varied between crosses, and the lack or range in test values in either generation was generally not the cause of the low to zero estimates obtained.Flour milling yield and flour protein content were the only two small-scale tests to exhibit low to zero heritability estimates in some crosses, while for the standard macromeasures it was the farinograph properties, development time and dough breakdown, and the extensograph properties, extensibility and resistance to stretching.When data were pooled over crosses, medium to high heritability estimates were obtained for all of the small-scale test procedures and for all of the macromeasures except for farinograph development time and dough breakdown and extensograph extensibility.Despite the effects of genotype x environment interactions in reducing heritability, the estimates reported indicate that, where seed quantity is limiting, good average response to early generation selection can be expected using tests to estimate grain hardness, flour protein content and a measure of protein quality. When seed quantity is not limiting, good average response to early generation selection can be expected using the standard macromeasures of wheat quality.

scholarly journals Yield and grain quality of baking winter wheat of different varieties

2021 ◽  
Author(s):  
H. M. Hospodarenko ◽  
V. V. Liubych ◽  
Ya. S. Riabovol ◽  
I. V. Kochovska
Keyword(s):  
Winter Wheat ◽  
Grain Yield ◽  
Protein Content ◽  
High Stability ◽  
Grain Quality ◽  
The Other ◽  
Wheat Grain ◽  
Gluten Content ◽  
Grain Unit

Purpose. Study the formation of yield and grain quality of baking winter wheat of different varieties. Methods. Laboratory, physico-chemical, mathematical and statistical. Results. The grain yield of baking winter wheat varied significantly depending on the variety. On average over two years of research, the highest yield (8.12–8.47 t/ha) was obtained in ‘Colonia’, ‘RGT Reform’, ‘Quebec’, ‘Tobak’, ‘Mescal’ and ‘Emile’ varieties. In ‘Bonanza’ and ‘Rivero’ varieties, this indicator was at the level of 7.48–7.53 t/ha. It should be noted that the stability index was high (0.92–0.98) for growing all varieties. In the favourable 2020 year, the grain yield ranged between 7.62 and 8.80 t/ha, while in the less favourable years it ranged between 7.34 and 8.26 t/ha depending on the variety. On average, over two years of research, the protein content of more than 13.0% was formed by ‘Emile’, ‘Bonanza’, ‘RGT Reform’ and ‘Quebec’ varieties, while in other the varieties it was 12.4–12.9%. The studied varieties of baking wheat had a high stability of protein content (0.98–0.99). Baking winter wheat grain had an average gluten content of 27.7–29.7%, depending on the variety, with high stability. Its highest content (29.5–29.7%) was obtained in ‘Emile’, ‘Quebec’ and ‘RGT Reform’ varieties. The gluten content in grain was directly proportional to the protein content. There is a direct very high correlation between these indicators (r = 0.91 ± 0.001). According to the Zeleny sedimentation test results, flour strength was high only in ‘Quebec’ variety, while in the other varieties it was medium. The grain of ‘Quebec’ and ‘RGT Reform’ varieties corresponds to valuable wheat; ‘Rivero’ and ‘Bonanza’ correspond to a good filler, while the rest of the varieties correspond to a satisfactory filler. The grain of ‘Quebec’, ‘Mescal’, ‘Rivero’ and ‘Colonia’ varieties is medium hard as the hardness was 54.1–59.1 units of instrument. Grain of the other varieties is soft with 48.3–51.1 units of instrument. Grain of ‘RGT Reform’, ‘Rivero’, ‘Emile’ and ‘Tobak’ varieties had the largest (794–812 g/l) grain unit. This indicator in the other varieties was at the level of 760–785 g/l. Flour strength is directly proportional to protein content. There is the direct high correlation between these indicators (r = 0.87 ± 0.002). Correlation between the protein content and the sedimentation index by Zeleny test was direct high (r = 0.79 ± 0.001). However, with grain hardness it was inversely weak, and with the grain unit direct moderate (r = 0.35±0.003). Conclusions. Yield of winter baking wheat varieties was in the range from 7.48 to 8.47 t/ha, protein content varied from 12.4 to 13.8%. Protein content highly correlated with the major baking properties of wheat grain. Baking winter wheat ‘RGT Reform’ and ‘Quebec’ varieties are recommended for stable grain production with good baking properties in the conditions of the Right-Bank Forest-Steppe.

KARAKTERISTIK BROWNIES KUKUS TEPUNG JEWAWUT (Setarica italica) DAN TEPUNG MAIZENA DENGAN PENGARUH LAMA PROSES PENGUKUSAN

2020 ◽  
Vol 5 (1) ◽  
Author(s):  
Bernaulli Putri Mulyanto ◽  
Yustina Wuri Wulandari ◽  
Akhmad Mustofa
Keyword(s):  
Moisture Content ◽  
Protein Content ◽  
Ash Content ◽  
Total Sugar ◽  
Gluten Free ◽  
Corn Flour ◽  
Process Duration ◽  
Flour Protein ◽  
Randomized Design ◽  
Completely Randomized Design

      Brownies merupakan cake coklat yang terbuat dari tepung terigu, lemak, telur, gula pasir dan coklat. Metode pemasakan brownies ada dua yaitu pemanggangan dan pengukusan. Penelitian ini menggunakan tepung jewawut dan tepung maizena agar dihasilkan brownies kukus bebas gluten. Penelitian ini bertujuan untuk mengetahui formulasi tepung yang memiliki kadar protein tertinggi pada brownies dan untuk mengetahui lama pengukusan yang optimal sehingga menghasilkan brownies kukus tepung jewawut dan tepung jagung yang paling disukai. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan dua faktorial yaitu faktor pertama ratio tepung jewawut dan tepung jagung (50:50, 40:60 dan 30:70), sedangkan faktor kedua lama pengukusan (30 menit, 40 menit dan 50 menit). Hasil penelitian menunjukkan Brownies kukus tepung jewawut dan tepung jagung dengan ratio 50:50 dan lama pengukusan 50 menit merupakan ratio yang terbaik karena memiliki kadar protein paling tinggi yaitu 5.828%.  Pada perlakuan ini menghasilkan 19.967% kadar air, 1.585% kadar abu, 1.786% gula total, serta uji organoleptik terhadap warna 3.590 (coklat gelap), tekstur 3.340 (lembut), flavor jewawut 2.855 (sedikit terasa) dan kesukaan keseluruhan 3.285 (disukai). Kata kunci : Brownies, tepung jewawut, tepung jagung, kadar protein.  ABSTRACT      Brownies is chocolate cakes made from flour, fat, eggs, sugar and chocolate. There are two methods of cooking brownies namely roasting and steaming. This study uses millet flour and maizena flour to produced gluten free steamed brownies. This study aims to determine the best of flour formulated which has highest protein content in steamed brownies and to knew the optimal steaming time that produced the most favored  of  steamed brownies millet flour and  corn flour. This study used a completely randomized design (CRD) with two factorials, the first factor is ratio of millet flour and corn flour (50:50, 40:60 and 30:70), while the second factor was the duration of steaming process (30, 40 and 50 minutes). The result of the study showed steamed flour of millet flour and corn flour with ratio of 50:50 and with steamed process duration 50 minutes is the best ratio because it had the highest protein content of 5.828%.  In this treatment yielded 19.97% moisture content, 1.585% ash content, 1.786% total sugar and organoleptic test is 3.590 (dark chocolate) colors, 3.340 (soft) texture, 2.855 (slightly felt) millet flavors and 3.285 (preferred) overall preferences. Keywords :  Brownies, millet flour, corn flour, protein content

Efficacy of some insecticide modules against major insect pests and spider population of rice, Oryza sativa L.

ENTOMON ◽  
2018 ◽  
Vol 43 (4) ◽  
pp. 257-262
Author(s):  
Atanu Seni ◽  
Bhimasen Naik
Keyword(s):  
Oryza Sativa ◽  
Grain Yield ◽  
Untreated Control ◽  
Insect Pests ◽  
Oryza Sativa L ◽  
Gall Midge ◽  
Stem Borer ◽  
The Other ◽  
The Third ◽  
Treated Plot

Experiments were carried out to assess some insecticide modules against major insect pests of rice. Each module consists of a basal application of carbofuran 3G @ 1 kg a.i ha-1 at 20 DAT and Rynaxypyr 20 SC @ 30 g a.i ha-1 at 45 DAT except untreated control. All modules differ with each other only in third treatment which was applied in 65 DAT. The third treatment includes: Imidacloprid 17.8 SL @ 27 g a.i ha-1, Pymetrozine 50 WG @ 150 g a.i ha-1, Triflumezopyrim 106 SC @ 27 g a.i ha-1, Buprofezin 25 SC @ 250 g a.i ha-1; Glamore (Imidacloprid 40+Ethiprole 40% w/w) 80 WG @ 100 g a.i. ha-1, Thiacloprid 24 SC @ 60 g a.i ha-1, Azadirachtin 0.03 EC @ 8 g a.i ha-1, Dinotefuran 20 SG@ 40 g a.i ha-1 and untreated control. All the treated plots recorded significantly lower percent of dead heart, white ear- head caused by stem borer and silver shoot caused by gall midge. Module with Pymetrozine 50 WG @ 150 g a.i ha-1 treated plot recorded significantly higher per cent reduction of plant hoppers (>80% over untreated control) and produced higher grain yield (50.75 qha-1) than the other modules. Among the different treated modules the maximum number of spiders was found in Azadirachtin 0.03 EC @ 8 g a.i ha-1 treated module plot followed by other treatments.

Effects of Ridge Mulching with Side-dressing on Grain Yield, Protein Content and Water Use Efficiency in Dryland Wheat

2017 ◽  
Vol 43 (6) ◽  
pp. 899 ◽  
Author(s):  
Ming HUANG ◽  
Zhao-Hui WANG ◽  
Lai-Chao LUO ◽  
Sen WANG ◽  
Ming BAO ◽  
...  
Keyword(s):  
Grain Yield ◽  
Water Use Efficiency ◽  
Protein Content ◽  
Water Use ◽  
Use Efficiency

scholarly journals Analysis of Operational Efficiencies and Costs for Extracting Thinned Woods in Small-Scale Forestry, Nasunogahara Area, Tochigi Prefecture, Japan

2020 ◽  
Vol 3 (1) ◽  
pp. 61
Author(s):  
Kazuhiro Aruga
Keyword(s):  
Transportation Costs ◽  
The Other ◽  
Small Scale ◽  
Light Truck ◽  
Operation Costs ◽  
Other Hand ◽  
Light Trucks ◽  
The Cost ◽  
Manual Extraction ◽  
Truck Transportation

In this study, two operational methodologies to extract thinned woods were investigated in the Nasunogahara area, Tochigi Prefecture, Japan. Methodology one included manual extraction and light truck transportation. Methodology two included mini-forwarder forwarding and four-ton truck transportation. Furthermore, a newly introduced chipper was investigated. As a result, costs of manual extractions within 10 m and 20 m were JPY942/m3 and JPY1040/m3, respectively. On the other hand, the forwarding cost of the mini-forwarder was JPY499/m3, which was significantly lower than the cost of manual extractions. Transportation costs with light trucks and four-ton trucks were JPY7224/m3 and JPY1298/m3, respectively, with 28 km transportation distances. Chipping operation costs were JPY1036/m3 and JPY1160/m3 with three and two persons, respectively. Finally, the total costs of methodologies one and two from extraction within 20 m to chipping were estimated as JPY9300/m3 and JPY2833/m3, respectively, with 28 km transportation distances and three-person chipping operations (EUR1 = JPY126, as of 12 August 2020).

scholarly journals Data Quality Measures and Efficient Evaluation Algorithms for Large-Scale High-Dimensional Data

2021 ◽  
Vol 11 (2) ◽  
pp. 472
Author(s):  
Hyeongmin Cho ◽  
Sangkyun Lee
Keyword(s):  
Machine Learning ◽  
Data Quality ◽  
Large Scale ◽  
High Dimensional Data ◽  
Quality Measures ◽  
Training Data ◽  
Measure Data ◽  
High Dimensional ◽  
Small Scale ◽  
Class Separability

Machine learning has been proven to be effective in various application areas, such as object and speech recognition on mobile systems. Since a critical key to machine learning success is the availability of large training data, many datasets are being disclosed and published online. From a data consumer or manager point of view, measuring data quality is an important first step in the learning process. We need to determine which datasets to use, update, and maintain. However, not many practical ways to measure data quality are available today, especially when it comes to large-scale high-dimensional data, such as images and videos. This paper proposes two data quality measures that can compute class separability and in-class variability, the two important aspects of data quality, for a given dataset. Classical data quality measures tend to focus only on class separability; however, we suggest that in-class variability is another important data quality factor. We provide efficient algorithms to compute our quality measures based on random projections and bootstrapping with statistical benefits on large-scale high-dimensional data. In experiments, we show that our measures are compatible with classical measures on small-scale data and can be computed much more efficiently on large-scale high-dimensional datasets.

Comparisons of sensors to predict spring Wheat grain yield and protein content

2021 ◽  
Author(s):  
Donald Veverka ◽  
Amitava Chatterjee ◽  
Melissa Carlson
Keyword(s):  
Grain Yield ◽  
Protein Content ◽  
Spring Wheat ◽  
Wheat Grain
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