Published in Scientific Papers. Series A. Agronomy, Vol. LXVIII, Issue 2
Written by Gabriela GORINOIU, Marinel Nicolae HORABLAGA, Alina Laura AGAPIE, Petru RAIN, Cerasela PETOLESCU, Florin SALA
Gluten and protein content were analyzed in 25 wheat genotypes (Wg5026 to Wg5050). The study was conducted at ARDS Lovrin, during the agricultural year 2023 – 2024. The comparative crops were organized in randomized replicates. The gluten content (Glt) varied between Glt = 46.00±0.48% (Wg5027, Wg5029) and Glt = 54.00±0.48% (Wg5042). The protein content (Pro, %) varied between Pro = 24.20±0.56% (Wg5041) and Pro = 35.90±0.56% (Wg5035). A comparative analysis was used to find out the differences between genotypes in relation to the quality indices studied. The gluten increase (∆Glt) was between ∆Glt = 0.92% and ∆Glt = 3.92% (Wg5036, Wg5042), and eight genotypes showed statistical safety. The protein increase (∆Pro) ranged from ∆Pro = 0.04% to ∆Pro = 7.24% (Wg5035), and nine genotypes showed statistical safety. According to PCA, PC1 explained 53.466% of variance, and PC2 explained 46.534% of variance. Cluster analysis grouped the genotypes based on similarity, and genotypes ranking was done, based on the quality indices considered. The results are valuable for genotype selection in the wheat breeding program, as well as for agricultural practice.
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