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GROUPING OF COMMON WHEAT SAMPLES ON PLASTICITY AND STABILITY EXPRESSION OF QUANTITATIVE TRAITS

GROUPING OF COMMON WHEAT SAMPLES ON PLASTICITY AND STABILITY EXPRESSION OF QUANTITATIVE TRAITS

Institution

Section

COLLECTION FORMATION AND USE

Abstract

Goal. Set the effectiveness of different grouping methods according plasticity and stability of common wheat samples for quantitative traits. Select the sources of high yield, strength flour with different levels of ecological plasticity.Results and discussions. Collection of common wheat samples were studied for stability of yield and flour strenght. Among the varieties and lines of bread wheat allocated high-yielding samples with different levels of ecological plasticity (bi from 0 to 3 for winter wheat and from -1 to 3 - for spring wheat). More plastic varieties had yield advantage among winter wheat, while more stable varieties had yield advantage among spring wheat. Regions of origin wheat with different types of responses to changes in environmental conditions were defined. It was founded that for some varieties fluctuations regression coefficient bi for various three-year study cycles is 2-3 units. Method which consists in determining of clusters number by the Ward‘s method with the scale of Dlink/Dmax*100 Euclidean distance between 25-45 % and their further analysis by K-means clustering when these were choosed observations to maximize initial between-cluster distances were provided for grouping samples on grounds of productivity and flour strength changes due to growing conditions. It was selected the most valuable clusters for breeding for high yield and grain quality. The method can be used as a supplement or alternative to other methods for the classification of common wheat samples by the level of environmental stability.Conclusions. Sources of different levels of plasticity and stability for yield and flour strength are distinguished among the collection of wheat samples and methods for their grouping are provided.

Keywords

common wheat samples , yield, flour strength , plasticity , stability