Genetic architecture for some quality traits in wheat (Triticum aestivum L.)

Abstract

To enable present wheat varieties acceptable in the international market, there is need to develop better quality genotypes suitable for making products with consumer acceptability. Thus there is an urgent need to improve grain quality as well as to develop better quality genotypes suitable for processing industry. The consumer acceptability of genotypes is affected by chemical constituent of the grain. It is, therefore, desirable to access basic physicochemical characteristics of the grain so that these can be combined with the high yield. However, very little information is available with respect to physicochemical characteristics in such studies. Hence the present investigation with six generations involving diverse parents for seed weight was carried out to understand nature and magnitude of gene effects for quality traits.