University of Belgrade Serbia
Gordana Surlan-Momirovic has completed her PhD at the University of Zagreb, Faculty of Agriculture-Biotechnology and Postdoctoral studies from University of Missouri, Columbia and Faculty of Biology. She is Professor of Genetics and Head of Department of Genetics and Plant Breeding at the University of Belgrade Faculty of Agriculture, Serbia. She has published more than 180 papers in reputed journals and is Vice-president of Fulbright Alumni Association.
The tested accessions consisted of 15 genotypes of bread wheat (Triticum aestivum L. ssp. vulgare) and 15 genotypes of durum wheat (Triticum durum Desf.). Trials were sown at the three locations in Serbia during two consecutuve vegetation seasons. The following agronomic traits were measured: grain yield, thousand grain weight, plant height, spike length, number of grains per spike, grain length, grain width, grain thickness, coefficient of the productive tillering. Measured chemical technological traits were: phytic acid; inorganic phosphorus (Pi), β-carotene, total phenols, free protein sulfhydryl groups (PSH), soluble proteins, grain vitreousness. The objectives of this study were to: unravel the relationship between measured traits (breeding objectives); identify positively or negatively correlated traits, indicate the possibility of indirect selection for the trait of interest; visualize genotype traits profiles (strengths and weaknesses of a genotype), which is important for the proper selection of parents and comparison of selection strategies. Genotype by trait biplot (GT) analysis revealed existance of positive association between phenols and β-carotene (bread and durum wheat), phytic acid and PSH (bread wheat); phenols and PSH (durum wheat). Negative association was between phytic acid and β-carotene, and with phenols (bread wheat), and also with all examined antioxidants (durum wheat). β-carotene and PSH were negatively associated for bread wheat and positively for durum wheat. Relation between PSH and phenols was more vague, and positive relationship existed in three environments, and negative in three, for bread wheat. Grain vitreousness was negatively associated with all examined antioxidants and positively with phytic acid (durum wheat).
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