The Variation and Stability Analysis of Starch Past ing Properties among New Plant Type (NPT) Wheat Derivati ves

Abstract

Pasting is one of the most important properties of wheat starch determining the flour quality and functionality. Twenty three New Plant T ype (NPT) wheat derivatives along with three checks (PBW 343, HD 2329, and Raj 3765) have been studied in multi-location trials to assess the variation and environment indu ced fluctuations for their starch pasting properties. Although all flour pasting characterist ics varied, Breakdown Viscosity (BV) and Setback Viscosity (SV) exhibited greater variab ility across environments. Additive Main effects and Multiplicative Interaction (AMMI) analysis indicated significant interactions between Genotypes and Environments Int eraction (GEI) in starch pasting properties. Genotypes accounted largest proportion (39.78%) of the Sum of squares (SQ) for peak viscosity (PV) followed by environments (3 3.30%) and GEI (33.30%). Trough Viscosity (TV), GEI accounted for the largest propo rtion (40.44%) of the SQ followed by environments (31.76%) and genotypes (27.80%). Genot ypes accounted for the largest proportion (44.0%) of the SQ for (BV) followed by e nvironments (33.30%) and GEI (21.59%). With respect to FV, environments accounte d for the largest proportion (43.07%) of the SQ followed by GEI (30.84%) and gen otypes (26.09%). Environments accounted for the largest proportion (52.48%) of th e SQ followed by genotypes (23.89%) and GEI (23.65%) for SV. The interactions between g enotype and locations differed greatly; however, some genotypes apparently found t o be specifically adaptable to growth location. Correlation among starch pasting characte ristics revealed that significant positive correlations were found between PV and BV, FV and TV, as well as SV and FV in all the individual environments tested that can be utilized in selection and simultaneous improvement in for starch quality improvement. Keywords : AMMI-biplot analysis, Environment, Quality, Triticum aestivum L., Viscosity.