Plant Genetic Research
Scientific Journal

Diallel Analysis of Wheat Cultivars for Grain Yield and Estimation of Their Baking Quality Using STS Markers

Document Type : Original Article

Authors

Ramezanali Pourali
Mohammadhadi Pahlevani
Khalil Zeinalnejad

Department of Plant Breeding and Biotechnology, Faculty of Plant Production, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran

10.22034/PGR.10.2.2
Abstract
Compared to any other food source, wheat in the form of bread contributes the most to the nutrition of the world's people. In Iran, bread made from wheat is the main food of the people, so the increase in the amount of consumption
of this grain compared to its production has created concerns in terms of food security. Responding to the everincreasing need of agricultural products and raw materials of industries related to the nutrition of human society has always been the most important goal of agricultural science researchers. Undoubtedly, one of the most important elements of improving the production of crops is the creation and introduction of new high-yielding cultivars suitable for the climatic and geographical conditions of the cultivation areas, which are the duties of plant breeders. Increasing the grain yield per unit area and improving the quality of bread based on obtaining accurate and reliable genetic data and information along with the preparation of diverse and compatible genetic materials are also among the most important goals of wheat breeding programs in Iran. Knowledge of the genetic control of traits and access to molecular or morphological markers associated to them are prerequisites for any genetic
engineering.  

Keywords

Combining ability
Dominance
Quality
Glutenin
Marker
Plant Genetic Research
Volume 10, Issue 2
December 2023
Pages 19-34

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