بررسي تنوع و تجزيه ضرايب مسير صفات مرتبط با كيفيت نانوايي در لاين هاي اصلاحي ، ارقام زراعي و بومي گندم

The variation and path coefficient analysis of bread-making quality traits have been studied for 145 genotypes of breeding lines, cultivars and landrace varieties of wheat (Triticum aestivum L.). Bread-making quality traits of genotypes was evaluated indirectly by protein percentage, SDS and Zeleny sedimentation tests, hardness index, test weight, bread volume, grain moisture, and water absorption percentage. Hardness index, Zeleny and SDS sedimentation tests had the highest coefficient of variability (13.51%, 11.83% and 11.03%, respectively). Factor analysis for the genotypes, based on qualitative traits revealed two factors, which explain 98.23% of total variation and were named grain protein index and bread volume factors. The result of correlation analysis indicated positive and significant relationship between protein percentage, SDS sedimentation test and other bread-making quality traits. On the first and second steps of stepwise regression analysis, protein percentage was the most effective trait in explaining different qualitative trait variations. Path analysis also showed the direct and significant effects of protein percentage, Zeleny sedimentation volume, grain moisture and water absorption percentage, and bread volume on SDS sedimentation test. According to cluster analysis based on qualitative traits, the cultivars and landrace varieties, from the view poit of protein quality and quantity, had the highest potential among other groups (generally breading lines).