Stability of some quality traits in bread wheat (Triticum aestivum) genotypes

This study was carried out in order to determine some quality traits such as thousand grain weight (TGW), hectoliter weight (HW), grain protein content (GPC), Zeleny sedimentation volume (ZSV) and stability of quality traits of 25 bread wheat genotypes. The experiment was conducted at seven environmental conditions during 2 growing periods (2003-2004 and 2004-2005) using randomized complete block design with four replicates. The ANOVA showed that out of the total sum of squares, 48.4, 28.0 and 23.6% for TGW, 71.4, 14.9 and 13.7% for HW, 54.4, 23.0 and 22.6% for GPC, 44.7, 41.7 and 13.6% for ZSV was attributable to E, G and G x E interaction effects, respectively. Thousand grain weight, hectoliter weight, grain protein content and Zeleny sedimentasyon volume of genotypes changed from 34.5 to 41.4 g, from 76.5 to 80.4 Kg, from 11.49 to 13.37% and from 22.1 to 46.0 ml, respectively. Seven stability parameters, covering a wide range of statistical approaches, were used so as to predict the genotypes. The study of genotypic stability showed that Bezostaya and advanced lines numbered 11 and 24 had high stability for quality traits and proved to be the best within the pool of the studied genotypes. Also, 8 and 17 numbered genotypes demonstrated high stability for TGW, HW, GPC and HW, GPC and ZSV, respectively.