Resumen

BUTRON, Roberto et al. Características de grano relacionados con rendimiento de trigo. Info INIAF [online]. 2015, vol.1, n.6, pp. 68-76. ISSN 2308-250X.

Wheat is the most important crop in terms of production worldwide because of its high nutritional value, given its high carbohydrate content ranging from 65 to 70%. One of the characteristics that distinguishes bread wheat domesticated from their wild ancestors is the increase in grain size. It is proposed that the grinding performance can be increased by optimizing the shape and grain size, and modeling indicates that large and spherical morphology provide optimum grain. In order to characterize the grain of wheat related to performance, 50 cultivars of bread wheat introduced from CIMMYT (International Maize and Wheat Improvement Center) in the city of Cochabamba department Montenegro was assessed. The genetic material was in consisting of 50 lines of bread wheat including a witness. The density used was 100 kg ha^-1*. The experimental design was alpha lattice with 2 replications and 5 sub blocks. univariate and multivariate statistics were used. significant positive associations grain characteristics with performance including grain width, grain type, cross-sectional shape of ellipsoidal grain, grain shape and weight of thousand grains were found. Furthermore highlight the negative relationship between the depth of the groove with the test weight. Genotypes showed greatest potential productivity related to grain characteristics were lines 314, 337 and 325 having excellent grain filling, ellipsoidal type, high test weight, high yields and with shallow grooves grains.

Palabras llave : characterizing and performance.