Abstract
Disposal of salinized drainage water is a problem in the irrigated San Joaquin Valley of California and it has been proposed that this water could be used judiciously in the culture of wheat Triticum aestivum L.). This may require breeding of cultivars specifically for this cropping system and the effects of saline irrigation on end‐use quality may be affected. These considerations were addressed in a field study where salinity concentration of irrigation water was controlled and water uniformly applied over test plots. Two agronomically desirable cultivars, Anza and Cajeme 71, and 43 random recombinant inbred lines derived from their hybrid were studied for two successive years with two N fertilization levels and three salinity levels. Nitrogen effects were minimal in this study because of a high level of basal N in the experimental site. Wheat flour quality and baking performance were improved by saline irrigation in the first year, but in the second year, when grain filling was poor, quality was adversely affected by salinity. High‐molecular‐weight glutenin alleles from Cajeme 71 at the Glu‐l locus were associated additively with improved flour protein content ( Glu‐Al, Glu‐Dl ), breadloaf volume ( Glu‐Bl ), and SDS sedimentation ( Glu‐Dl ). There was little or no interaction of the Glu‐l alleles with salinity for flour protein content and mixing time. Only one epistatic interaction effect out of 80 tested was significant (α ABD for bake water absorption at high salinity in 1986). The additive effects were generally similar at the two salinity levels although interactions were detected which were less than 10% of the phcnorypic variance.
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Claims 10
Claim · model-written summary
Nitrogen effects were minimal under high basal nitrogen.
Not reportedTaxonComparator
Verbatim
e0“Nitrogen effects were minimal in this study because of a high level of basal N in the experimental site”
Claim · model-written summary
Saline irrigation improved flour quality and baking performance in year one.
- Taxon
- Wheat
Triticum aestivume0 - Treatment
- saline irrigatione0
- Outcome
- flour quality and baking performancee0
- Direction
- improvede0
- Qualifier
- first yeare0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Wheat flour quality and baking performance were improved by saline irrigation in the first year”
Claim · model-written summary
Salinity adversely affected quality in year two with poor grain filling.
Not reportedTaxonComparator
Verbatim
e0“in the second year, when grain filling was poor, quality was adversely affected by salinity”
Claim · model-written summary
Cajeme 71 Glu‐Al and Glu‐Dl alleles associated additively with improved flour protein.
Not reportedTaxon
Verbatim
e0“High‐molecular‐weight glutenin alleles from Cajeme 71 at the Glu‐l locus were associated additively with improved flour protein content ( Glu‐Al, Glu‐Dl )”
Claim · model-written summary
The Cajeme 71 Glu‐Bl allele associated with improved breadloaf volume.
Not reportedTaxonDirection
Verbatim
e0“breadloaf volume ( Glu‐Bl )”
Claim · model-written summary
The Cajeme 71 Glu‐Dl allele associated with improved SDS sedimentation.
Not reportedTaxonDirection
Verbatim
e0“SDS sedimentation ( Glu‐Dl )”
Claim · model-written summary
Glu‐l alleles had little or no salinity interaction for flour protein and mixing time.
- Treatment
- salinitye0
- Gene
- Glu‐le0
- Outcome
- flour protein content and mixing timee0
- Direction
- little or no interactione0
Not reportedTaxon
Verbatim
e0“There was little or no interaction of the Glu‐l alleles with salinity for flour protein content and mixing time”
Claim · model-written summary
One of 80 epistatic tests was significant for bake water absorption at high salinity.
Not reportedTaxonDirection
Verbatim
e0“Only one epistatic interaction effect out of 80 tested was significant (α ABD for bake water absorption at high salinity in 1986)”
Claim · model-written summary
Additive effects were generally similar across two salinity levels.
Not reportedTaxon
Verbatim
e0“The additive effects were generally similar at the two salinity levels”
Claim · model-written summary
Detected interactions accounted for less than 10% of phenotypic variance.
Not reportedTaxon
Verbatim
e0“interactions were detected which were less than 10% of the phcnorypic variance”
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See all 12 papers →Claims are grouped by organism, treatment and what was measured or targeted. A paper counts as positive when any of its claims in the group is positive.