Genetic analysis of protein, lysine, gluten and flour yield in bread wheat (Triticum aestivum L.).

The study was carried out to investigate the nature of gene action determining the inheritance pattern of protein, lysine, gluten and flour yield in eight wheat varieties (Pak 81, Pothowar 93, Parwaz 94, Shahkar 95, Suleiman 96, Chakwal 97, Kohistan 97 and MH 97) selected on the basis of phenotypic diversity. In order to ascertain the gene action involved in the inheritance of these characters, the techniques like analysis of variance of Hayman model and genetic component analysis were employed. The estimates of components of genetic variation showed that additive genetic effects controlled the expression of traits like protein contents and flour yield, however, non-additive gene effects were more important for lysine contents and gluten contents. Directional dominance was observed in case of protein contents, which indicated the possibility of further improvement in this particular trait. Protein contents and flour yield being controlled by additive genetic effects with partial dominance suggested that selection could be practiced in early segregating generations for improvement in these traits.