Ariabilitatea productivității la somaclonele SC1 - SC3 de triticale obținute prin cultura in vitro și iradierii cu raze gama

As a result of research on the influence of in vitro culture and gamma radiation on the expression of traits such as the number of grains per ear, grain weight, and the mass of 1000 grains, significant variation in the values of the coefficient of variation was observed in somaclones from three generations of triticale. Both in vitro culture and radiation caused changes in the coefficient of variation of quantitative traits in the studied genotypes, compared to the control. Maximum effect is induced by gamma radiation in the first generation (SC1) for all traits, with a substantial decrease in the third generation (SC3). The factors studied represent a significant source of variation, with the influence being intensified by the specific characteristics of the genotype.

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Publication Details

Published
2024-11-01
DOI
https://doi.org/10.53040/gppb8.2024.09
Primary Topic
Food composition and properties
Type
article
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article

Ariabilitatea productivității la somaclonele SC1 - SC3 de triticale obținute prin cultura in vitro și iradierii cu raze gama

Renata Ciobanu
Food composition and properties
article

Ariabilitatea productivității la somaclonele SC1 - SC3 de triticale obținute prin cultura in vitro și iradierii cu raze gama

Renata Ciobanu
article en

Abstract

As a result of research on the influence of in vitro culture and gamma radiation on the expression of traits such as the number of grains per ear, grain weight, and the mass of 1000 grains, significant variation in the values of the coefficient of variation was observed in somaclones from three generations of triticale. Both in vitro culture and radiation caused changes in the coefficient of variation of quantitative traits in the studied genotypes, compared to the control. Maximum effect is induced by gamma radiation in the first generation (SC1) for all traits, with a substantial decrease in the third generation (SC3). The factors studied represent a significant source of variation, with the influence being intensified by the specific characteristics of the genotype.

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Food composition and properties
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