Assessment of Heritable Variation and Best Combining Genotypes for Grain Yield and Its Attributes in Bread Wheat

Grain yield in wheat is the resultant of several plant attributes. It is very important to assess heritable variation involved in the inheritance of these attributes in addition to find the best combining genotypes. For this purpose, the present study involving 5 × 5 full diallel analysis was performed. Twenty F1 hybrids along with their parents (9797, 9801, 9802, Chakwal-50 and Chakwal-86) were planted in field using randomized complete block design (RCBD) with three replications in the research area of Department of Plant Breeding and Genetics, University of Agriculture, Faisalabad during 2015-2016. Plant characters like plant height, flag leaf area, spike length, No. of fertile tillers per plant, No. of grains per spike, No. of spikelets per spike, 1000 grain weight and grain yield per plant were studied in this experiment. Mean squares due to general combining ability (GCA) were highly significant for all the traits except for spike length for which GCA effects were significant. Mean squares due to specific combining ability (SCA) and reciprocal combining ability (RCA) were highly significant for all the characters studied. GCA variance was higher than the SCA variance for spike length and No. of grains per spike exhibiting the predominant role of additive genetic variation in the inheritance of these traits. However, for the characters like plant height, flag leaf area, No. of fertile tillers per plant, No. of spikelets per spike, 1000 grain weight and grain yield per plant, the value of SCA variance was higher than the value of GCA variance showing non additive gene action for these traits. The variety Chakwal-50 proved to be the best general combiner for plant height, spike length, No. of spikelets per spike, No. of grains per spike and grain yield per plant. The cross, 9802 × Chakwal-86 was the best specific combination for grain yield and most of the yield attributes. The good general and specific combiners are important breeding resources for the initiation of future wheat breeding programmes aimed at enhancement of grain yield in bread wheat.

Influence of stir-frying on the lipid stability and flavor substances in oat flour during storage using HS-SPME-GC-MS and electronic nose

Objectives:We used stir-fried oat flour as experimental material and raw oat flour as a control to explore the influence of stir-frying on the storagequalityofoatflour.Materials and Methods:The HS-SPME-GC-MS method combined with electronic nose technology was used to understand the lipid stability and analyze the changes in the flavor of the substances during the entire storage period.Results:It was observed that during the storage period,stir-fried oat flour contained less water than raw oat flavor.The former was characterized by a lower fatty acid value,lower acid value,and lower linoleic acid content,but higher oleic acid content and palmitic acid content compared to the latter.With the passage of storage time,the palmitic acid content significantly increased,and the linoleic acid content significantly decreased in raw and stir-fried oats flour(P<o.05).The sulfur and methyl contents in the stir-fried oat flour were higher than those in the raw flour,while nitrogen oxide content in the former was lower than that in the latter.Stir-fried oat flour possessed a total of 78 identified flavor substances.The process of stir-frying boosts the oxidation decomposition of unsaturated fatty acids aldehydes and heterocyclic compounds produced by the Maillard reaction,so the flavor substances of stir-fried oat flour are richer.Conclusions:Stir-fried oat flour,containing diverse types of flavor substances,experienced more obvious flavor changes throughout the storage period than raw oat flour.