Composition and functional analysis of low-molecular-weight glutenin alleles with Aroona near-isogenic lines of bread wheat

Table 2 F values of one way ANOVA of wheat quality parameters within each Glu-3 group ^a

Group	LV	LVS	EC	Sha	IC	Smo	Spr	Str	TF	PBTS
Aroona-Glu-A3	5.31*	2.33	0.7	3.35	1.14	12.14**	0.67	6.45*	2	4.75*
Aroona-Glu-B3	2.85*	2.07	0.8	1.57	1.28	2.09	0.75	5.09**	2	5.78**
Aroona-Glu-D3	3.74	2.29	1.71	2.57	1	1	0.33	0.52	0.12	0.68
Group	KP	ZSV	ST	DT	Wab	Rmax	EA	Ext
Aroona-Glu-A3	3.3	59.35**	6.55*	11.57**	27.98**	10.34**	13.46**	4.51*
Aroona-Glu-B3	2.54	43.89**	6.19**	8.47**	5.4**	9.97**	10.06**	2.34
Aroona-Glu-D3	3.01	0.85	2.47	3.05	4.04*	2.58	1.18	2.33
Group	Glutenin	Gliadin	Gli/Glu	EPP	UPP	%UPP
Aroona-Glu-A3	0.28	3.13	4.62*	2.87	7.1**	9.58**
Aroona-Glu-B3	0.55	8.81**	4.65**	2.14	3.15*	3.63*
Aroona-Glu-D3	3.64	0.32	6.55*	1.51	1.53	1.48

* Significant at P < 0.05; ** Significant at P < 0.01.
^a LV: Loaf volume (cm³), LVS: Loaf volume score, EC: External color, Sha: Shape, IC: Inner color, Smo: Smoothness, Spr: Springiness, Str: Structure, TF: Taste flavor, PBTS: Pan bread total score, KP: Kernel protein (%, 14% m.b.), ZSV: Zeleny sedimentation value (mL), ST: Farinograph stability time (min), DT: Farinograph development time (min), Wab: Farinograph water absorption (%), Rmax: Extensograph maximum resistance (B.U.), EA: Energy area (cm²), Ext: Extensograph extensibility (mm), EPP: Extractable glutenin polymeric protein; UPP: Unextractable glutenin polymeric protein; Gli/Glu: Ratio of gliadin to glutenin; %UPP = UPP/(UPP + EPP) × 100.

ISSN: 1471-2229