Genotype x environment interaction for some bread-making quality parameters in some new Egyptian Wheats [electronic resource].

Includes references.

Nine Egyptian wheat varieties were grown under three various environments, representing different locations, to evaluate their phenotypic stability for bread-making quality characters over these environments. Significant mean squares due to genotypes and environments; i.e. Zagazig, Ismalia, AI-Arish locations; were observed for all studied characters, indicating not only the amount of variation existed in different locations but also reflected the extent of genetic variation among wheat genotypes used. The significant environment (linear) component further substantiated differences between environments and their considerable influences on baking quality characters. Mean squares due to E + G x E were also significant for all studied characters suggesting variable responses of wheat varieties to changing environments. The wheat varieties could not exhibit clear responses and stability patterns for all baking quality characters. The mean ranking patterns of the three stability parameters showed that no definite trends could be drawn among these varieties, since no one possessed the highest linear response and the smallest non-linear response, besides the highest phenotypic index. But Sids 7 and Sids 4 were similar in their high phenotypic indices, seeming to have genetic potential to perform better under varying environments.

Summary in Arabic.

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