Genetic Variability, Heritability and Genetic Advance Study in Bread Wheat Genotypes (<i>Triticum aestivum </i>L.)

Endashaw Girma Seyoum; Alemnesh Sisay

doi:doi:10.11648/j.abb.20210903.13

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Genetic Variability, Heritability and Genetic Advance Study in Bread Wheat Genotypes (Triticum aestivum L.)

Endashaw Girma Seyoum, Alemnesh Sisay

Published in Advances in Bioscience and Bioengineering (Volume 9, Issue 3)

Received: 22 July 2021 Accepted: 13 August 2021 Published: 26 August 2021

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Abstract

Wheat (Triticum aestivum L.) is a high-yielding crop with a wide range of adaptability, and it is the world's and Ethiopia's principal source of food. In Ethiopia, however, wheat productivity has increased in recent years. Due to abiotic like heat, drought, frost and others and biotic like rusts (Stem, yellow and leaf), Septoria, fusarium and others causes, it is still quite low when compared to other wheat-producing countries. The objectives were to test variability of genotypic and phenotypic and also heritability and genetic advance in bread wheat genotypes. Hence, in this studied conducted on 30 bread wheat genotypes of yield and associated traits was assessed. A trial was undertaken Holetta in Ethiopia in 2018/19 cropping season. The materials were tested using a three-replication alpha lattice pattern. Data on yield and associated traits were analyzed using SAS versions 9.3 software. The heritability estimates for 1000 kernel weight were found to be very high, at 81.14 percent. The trait 1000 kernel weight was also shown to have a high heritability couple with a high genetic advance as a percentage of the mean. So it concluded that 1000 kernel weight may be targeted as the selection criteria for the grain yield improvement However, further study needs to be conducted the future bread wheat breeding effort should be focus on varietal development.

Published in	Advances in Bioscience and Bioengineering (Volume 9, Issue 3)
DOI	10.11648/j.abb.20210903.13
Page(s)	81-86
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2024. Published by Science Publishing Group

Keywords

Bread Wheat, Heritability, Genetic Advance

References

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APA Style

Endashaw Girma Seyoum, Alemnesh Sisay. (2021). Genetic Variability, Heritability and Genetic Advance Study in Bread Wheat Genotypes (Triticum aestivum L.). Advances in Bioscience and Bioengineering, 9(3), 81-86. https://doi.org/10.11648/j.abb.20210903.13

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Endashaw Girma Seyoum; Alemnesh Sisay. Genetic Variability, Heritability and Genetic Advance Study in Bread Wheat Genotypes (Triticum aestivum L.). Adv. BioSci. Bioeng. 2021, 9(3), 81-86. doi: 10.11648/j.abb.20210903.13

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AMA Style

Endashaw Girma Seyoum, Alemnesh Sisay. Genetic Variability, Heritability and Genetic Advance Study in Bread Wheat Genotypes (Triticum aestivum L.). Adv BioSci Bioeng. 2021;9(3):81-86. doi: 10.11648/j.abb.20210903.13

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@article{10.11648/j.abb.20210903.13,
  author = {Endashaw Girma Seyoum and Alemnesh Sisay},
  title = {Genetic Variability, Heritability and Genetic Advance Study in Bread Wheat Genotypes (Triticum aestivum L.)},
  journal = {Advances in Bioscience and Bioengineering},
  volume = {9},
  number = {3},
  pages = {81-86},
  doi = {10.11648/j.abb.20210903.13},
  url = {https://doi.org/10.11648/j.abb.20210903.13},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.abb.20210903.13},
  abstract = {Wheat (Triticum aestivum L.) is a high-yielding crop with a wide range of adaptability, and it is the world's and Ethiopia's principal source of food. In Ethiopia, however, wheat productivity has increased in recent years. Due to abiotic like heat, drought, frost and others and biotic like rusts (Stem, yellow and leaf), Septoria, fusarium and others causes, it is still quite low when compared to other wheat-producing countries. The objectives were to test variability of genotypic and phenotypic and also heritability and genetic advance in bread wheat genotypes. Hence, in this studied conducted on 30 bread wheat genotypes of yield and associated traits was assessed. A trial was undertaken Holetta in Ethiopia in 2018/19 cropping season. The materials were tested using a three-replication alpha lattice pattern. Data on yield and associated traits were analyzed using SAS versions 9.3 software. The heritability estimates for 1000 kernel weight were found to be very high, at 81.14 percent. The trait 1000 kernel weight was also shown to have a high heritability couple with a high genetic advance as a percentage of the mean. So it concluded that 1000 kernel weight may be targeted as the selection criteria for the grain yield improvement However, further study needs to be conducted the future bread wheat breeding effort should be focus on varietal development.},
 year = {2021}
}

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TY - JOUR
T1 - Genetic Variability, Heritability and Genetic Advance Study in Bread Wheat Genotypes (Triticum aestivum L.)
AU - Endashaw Girma Seyoum
AU - Alemnesh Sisay
Y1 - 2021/08/26
PY - 2021
N1 - https://doi.org/10.11648/j.abb.20210903.13
DO - 10.11648/j.abb.20210903.13
T2 - Advances in Bioscience and Bioengineering
JF - Advances in Bioscience and Bioengineering
JO - Advances in Bioscience and Bioengineering
SP - 81
EP - 86
PB - Science Publishing Group
SN - 2330-4162
UR - https://doi.org/10.11648/j.abb.20210903.13
AB - Wheat (Triticum aestivum L.) is a high-yielding crop with a wide range of adaptability, and it is the world's and Ethiopia's principal source of food. In Ethiopia, however, wheat productivity has increased in recent years. Due to abiotic like heat, drought, frost and others and biotic like rusts (Stem, yellow and leaf), Septoria, fusarium and others causes, it is still quite low when compared to other wheat-producing countries. The objectives were to test variability of genotypic and phenotypic and also heritability and genetic advance in bread wheat genotypes. Hence, in this studied conducted on 30 bread wheat genotypes of yield and associated traits was assessed. A trial was undertaken Holetta in Ethiopia in 2018/19 cropping season. The materials were tested using a three-replication alpha lattice pattern. Data on yield and associated traits were analyzed using SAS versions 9.3 software. The heritability estimates for 1000 kernel weight were found to be very high, at 81.14 percent. The trait 1000 kernel weight was also shown to have a high heritability couple with a high genetic advance as a percentage of the mean. So it concluded that 1000 kernel weight may be targeted as the selection criteria for the grain yield improvement However, further study needs to be conducted the future bread wheat breeding effort should be focus on varietal development.
VL - 9
IS - 3
ER -

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Author Information

Endashaw Girma Seyoum

Wheat Breeder Crop Research Program, Ethiopian Institute of Agriculture Research, Holetta Research Center, Addis Ababa, Ethiopia
Alemnesh Sisay

Natural Resource Management Research Program, Ethiopian Institute of Agriculture Research, Holetta Research Center, Addis Ababa, Ethiopia

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APA Style

Endashaw Girma Seyoum, Alemnesh Sisay. (2021). Genetic Variability, Heritability and Genetic Advance Study in Bread Wheat Genotypes (Triticum aestivum L.). Advances in Bioscience and Bioengineering, 9(3), 81-86. https://doi.org/10.11648/j.abb.20210903.13

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ACS Style

Endashaw Girma Seyoum; Alemnesh Sisay. Genetic Variability, Heritability and Genetic Advance Study in Bread Wheat Genotypes (Triticum aestivum L.). Adv. BioSci. Bioeng. 2021, 9(3), 81-86. doi: 10.11648/j.abb.20210903.13

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AMA Style

Endashaw Girma Seyoum, Alemnesh Sisay. Genetic Variability, Heritability and Genetic Advance Study in Bread Wheat Genotypes (Triticum aestivum L.). Adv BioSci Bioeng. 2021;9(3):81-86. doi: 10.11648/j.abb.20210903.13

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@article{10.11648/j.abb.20210903.13,
  author = {Endashaw Girma Seyoum and Alemnesh Sisay},
  title = {Genetic Variability, Heritability and Genetic Advance Study in Bread Wheat Genotypes (Triticum aestivum L.)},
  journal = {Advances in Bioscience and Bioengineering},
  volume = {9},
  number = {3},
  pages = {81-86},
  doi = {10.11648/j.abb.20210903.13},
  url = {https://doi.org/10.11648/j.abb.20210903.13},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.abb.20210903.13},
  abstract = {Wheat (Triticum aestivum L.) is a high-yielding crop with a wide range of adaptability, and it is the world's and Ethiopia's principal source of food. In Ethiopia, however, wheat productivity has increased in recent years. Due to abiotic like heat, drought, frost and others and biotic like rusts (Stem, yellow and leaf), Septoria, fusarium and others causes, it is still quite low when compared to other wheat-producing countries. The objectives were to test variability of genotypic and phenotypic and also heritability and genetic advance in bread wheat genotypes. Hence, in this studied conducted on 30 bread wheat genotypes of yield and associated traits was assessed. A trial was undertaken Holetta in Ethiopia in 2018/19 cropping season. The materials were tested using a three-replication alpha lattice pattern. Data on yield and associated traits were analyzed using SAS versions 9.3 software. The heritability estimates for 1000 kernel weight were found to be very high, at 81.14 percent. The trait 1000 kernel weight was also shown to have a high heritability couple with a high genetic advance as a percentage of the mean. So it concluded that 1000 kernel weight may be targeted as the selection criteria for the grain yield improvement However, further study needs to be conducted the future bread wheat breeding effort should be focus on varietal development.},
 year = {2021}
}

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