Diallel analysis of flour protein content of some New Zealand wheats

Abstract

Flour protein content is controlled by mainly additive effects as shown by the high narrow-sense heritability recorded in this study. This suggests good scope for early response to selection for this trait. Cultivars such as Hilgendorf, Kopara, and Oroua should be most useful for high protein selection. However, the detection of epistasis in one of the two seasons in the crosses involving Karamu emphasised the existence of genotype-environmental interaction for flour protein.