INTERRELATIONS WITH THE NUTRITIONAL AND TECHNOLOGICAL CHARACTERS OF WHEAT GRAINS

Authors

  • Thalia Aparecida Segatto
  • Ivan Ricardo Carvalho
  • Eduarda Donadel Port
  • Murilo Vieira Loro
  • Leonardo Cesar Pradebon
  • Jaqueline Piesanti Sangiovo
  • João Pedro Dalla Roza
  • Adriano Dietterle Schulz
  • Kassiana Kehl

DOI:

https://doi.org/10.21206/rbas.v13i01.15318

Keywords:

Triticum aestivum, amino acids, genetic parameters, BLUP, canonical correlation.

Abstract

The objectives of this research were to define correlations between nutritional, realological and physiological factors between the genotypes and to identify the genotype x environment existing relationships in the sense of the expression of desirable assimilates. The experiment took place in five growing environments with two sowing times, May 15 and June 15 in the 2019 harvest and in two different geographic locations (Cachoeira do Sul and Santo Augusto), and a time of May 15 during the 2019 harvest in São Gabriel, located in the state of Rio Grande do Sul. The experimental design used was randomized blocks, organized in a factorial scheme, with five (culture environments) x five (wheat genotypes) in four replications, totaling 100 experimental units. Nutritional and technological characters of wheat grains were evaluated. There is a linear relationship between the group of rheological variables and the physiological characters of wheat grains.

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Author Biography

Ivan Ricardo Carvalho

ENGENHEIRO AGRÔNOMO PELA UNIVERSIDADE FEDERAL DE SANTA MARIA CAMPUS DE FREDERICO WESTPHALEN, MESTRE ATRAVÉS DO PROGRAMA DE PÓS GRADUAÇÃO EM AGRONOMIA, AGRICULTURA E AMBIENTE DA UFSM; DOUTORANDO EM MELHORAMENTO GENÉTICO PELO CENTRO DE GENÔMICA E FITOMELHORAMENTO DA UNIVERSIDADE FEDERAL DE PELOTAS. ATUA NA ÁREA DE EXPERIMENTAÇÃO AGRÍCOLA, MELHORAMENTO GENÉTICO, GENÉTICA QUANTITATIVA, PRODUÇÃO DE PLANTAS, COM ÊNFASE NAS CULTURAS: MILHO, SOJA, TRIGO DE DUPLA APTIDÃO, FORRAGEIRAS, FEIJÃO, AVEIA PRETA & AVEIA BRANCA. REALIZA ATIVIDADES VOLTADAS AO MELHORAMENTO GENÉTICO DO MILHO, E COORDENA UM PROGRAMA DE MELHORAMENTO GENÉTICO DA SOJA E DE FEIJÃO.

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Published

2023-03-31

How to Cite

Segatto, T. A., Carvalho, I. R., Port, E. D., Loro, M. V., Pradebon, L. C., Sangiovo, J. P., Roza, J. P. D., Schulz, A. D., & Kehl, K. (2023). INTERRELATIONS WITH THE NUTRITIONAL AND TECHNOLOGICAL CHARACTERS OF WHEAT GRAINS. Brazilian Journal of Sustainable Agriculture, 13(01), 1–15. https://doi.org/10.21206/rbas.v13i01.15318

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