Characterization of wheat germplasm based on agronomical and biochemical markers
Hairi Ismaili very interesting question and even i would love to read the answers of the experts on this topic
Dear Hairi Ismaili . See the following useful RG link: Article Morphological, Physiological, and Biochemical Characterizati...
Kindly see also the following useful link: https://citeseerx.ist.psu.edu/viewdoc/download?doi=10.1.1.348.5963&rep=rep1&type=pdf
Also check please the following very good RG link: Article Genetic variability, heritability and correlation analysis a...
Dear Doctor
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Morphological Variations in Bread Wheat (Triticum aestivum L.) Genotypes in Gechi District, South West Ethiopia
- January 2024, International Journal of Genetics and Genomics 12(1):1-7
- DOI: 10.11648/j.ijgg.20241201.11
- By Garome Shifaraw, Sentayehu Alamerew, Techale B. Mekonnen
"With the aim of describing variance in morphological features of bread wheat genotypes using frequency and Shannon-Weaver diversity index, the current study was conducted on forty-nine genotypes of bread wheat, including two released varieties (Wane & Lemu). The experiment was laid out in a 7x7 simple lattice designs. White glumes was the most frequent (67.3 %) within the genotypes and red/brown glume color was the less frequent (20.4%), while purple/black glumes was the least frequent phenotypic frequency (12.2%). The present study indicates that most of the studied traits showed polymorphism exception of glume hairiness. Shannon Weaver diversity index ranged from low (Hꞌ=0.4) for glume hairness to high (0.98) for spike density. The highest diversity index was observed for spike density (Hꞌ=0.98) followed by seed vitreousness (Hꞌ=0.94) and seed size (Hꞌ=0.84) which showed the presence of high diversity among genotypes for these traits. These results demonstrated the comparatively significant diversity of the germplasm. Programs for improvement can benefit from this genetic variability. However, drawing firm conclusions from the current results based just on morphology is not possible. Therefore, it is advised that research be done on molecular characteristics as well as other quality attributes such protein content."
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