International Journal of Pure & Applied Bioscience (IJPAB)
Year : 2017, Volume : 5, Issue : 2
First page : (230) Last page : (239)
Article doi: http://dx.doi.org/10.18782/2320-7051.2853
Determination of Heat Susceptibility Indices for Some Quantitative Traits in Bread Wheat (Triticum aestivum L. em. Thell.)
Rahul Bhardwaj1*, Ankita Sharma1, Hoshiyar Singh1 and B.K. Sharma2
1Division of Plant Breeding and Genetics
1Division of Agriculture Statistics
Rajasthan Agricultural Research Institute, Durgapura, Jaipur-302018 Rajasthan
*Corresponding Author E-mail: bhardwajrahul4u@gmail.com
Received: 14.04.2017 | Revised: 25.04.2017 | Accepted: 26.04.2017
ABSTRACT
The present investigation entitled “Determination of Heat Susceptibility Indices for Some Quantitative Traits in Bread Wheat (Triticum aestivum L. em. Thell.) was undertaken to understand the impact of higher temperature on yield attributing characters and to select higher heat stress tolerant parent and cross combinations for future breeding programme. To fulfill the requirement of this objective, the experiment was conducted in two environments i.e. normal (15th Nov.) and very late sown (15th Jan.) condition with 10 diverse genotypes, their 45 F1’s and F2’s. In the present study, the HSI value of parents and crosses for different quantitative characters was calculated and genotypes were classified in to four different categories i.e. highly heat tolerant (HSI < 0.50), heat tolerant (HSI: 0.51-0.75), moderately heat tolerant (HSI: 0.76 – 1.00) and heat susceptible (HSI > 1.00). The overall ranking of heat susceptibility index indicated that among the parents Raj 4083, Raj 4037 and Raj 3777 and among the crosses Raj 3765 × Raj 4037 followed by Raj 3777 × Raj 4037 and Raj 4037 × Raj 4083 were found to be desirable for most of the characters as they attained HSI value less than 1.
Key words: Wheat, Heat Susceptibility Index, Quantitative Trait, Environment
Full Text : PDF; Journal doi : http://dx.doi.org/10.18782
Cite this article: Bhardwaj, R., Sharma, A., Singh, H. and Sharma, B.K., Determination of Heat Susceptibility Indices for Some Quantitative Traits in Bread Wheat (Triticum aestivum L. em. Thell.), Int. J. Pure App. Biosci.5(2): 230-239 (2017). doi: http://dx.doi.org/10.18782/2320-7051.2853
