HERITABILITIES OF AND CORRELATIONS AMONG QUALITY TRAITS IN WHEAT

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Abstract
Quality data from Western Canadian Cooperative Wheat Tests were analyzed. Standard deviations of 25 different quality measurements were determined and will allow wheat breeders to assess the significance of differences in their material. Estimates of heritability indicated that protein content and remix loaf volumes were highly heritable while gassing power, diastatic activity and other measures of amylase activity appeared to be influenced mainly by environmental factors. It was recognized that estimates of heritability were probably biased upward due to the nature of the data, and a need for studies designed for the purpose of estimating heritability of quality traits was expressed. Correlations among quality measurements were estimated. Prediction of loaf volumes on the basis of measurements on flour were quite successful, and indicated the importance of measurements such as protein content, farinograph development time and gassing power in early generation selection for quality.

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