Abstract
Changes in the genetic yield and quality potential of South African winter wheat cultivars since 1930 were investigated by means of canonical variate analysis. Yield potential improved by 87%, while test weight and protein percentage changed marginally. Flour colour improved mostly since 1965, but advancement of flour yield declined after 1984. Dough strength increased since 1930, yet current levels of dough strength should not be exceeded. When compared to farinograph assessment of dough strength, mixograph dough development time appears to be a less sensitive indicator of variation in dough strength. Selection on the basis of mixograph dough development time only, could influence a breeder's perception of the dough quality profile of his breeding programme. Protein efficiency was maintained despite improvement in yield potential. Baking quality improved by 20%. The genetic winter wheat potential advanced significantly since 1930 in meeting the increased nutritional demands of the South African population.
| Original language | English |
|---|---|
| Pages (from-to) | 79-87 |
| Number of pages | 9 |
| Journal | Euphytica |
| Volume | 82 |
| Issue number | 1 |
| DOIs | |
| Publication status | Published - Jan 1995 |
| Externally published | Yes |
Keywords
- breeding progress
- quality
- winter wheat
- yield
ASJC Scopus subject areas
- Agronomy and Crop Science
- Genetics
- Plant Science
- Horticulture