%0 Journal Article
%T Fundamentos para la clasificaci車n del trigo argentino por calidad: efectos del cultivar, la localidad, el a o y sus interacciones Bases for the segregation of Argentine bread wheat by quality: effects of cultivar, location, year and their interactions
%A P.E. Abbate
%A F. Gutheim
%A O. Polidoro
%A H.J. Milisich
%J Agriscientia
%D 2010
%I 
%X Regularmente se analiza la producci車n triguera argentina para conocer su calidad industrial, pero no se comparan formalmente los efectos del cultivar, localidad, a o y sus interacciones. El objetivo de este estudio fue cuantificar la magnitud de los efectos de esos factores. Durante tres campa as se realizaron experimentos, en cuatro localidades con ocho cultivares. Se evaluaron peso medio del grano, peso hectol赤trico, rendimiento de harina, gluten h迆medo, gluten seco, gluten index, concentraci車n de prote赤na, variables alveogr芍ficas, absorci車n de agua y volumen de pan. Se calcul車 un 赤ndice para definir grupos de calidad. Para comparar el efecto de cada factor, se calcul車 su coeficiente de variaci車n. Para la mayor赤a de las variables, los factores presentaron diferencias significativas (P=0,05), los efectos de localidad y a o fueron tanto o m芍s importantes que el de cultivar, y la interacci車n localidad ℅ a o fue la de mayor magnitud. La clasificaci車n en grupos de calidad fue afectada por la localidad y el efecto de la localidad cambi車 entre a os. Los resultados justifican incluir la localidad para definir protocolos de producci車n y para clasificar cultivares y la producci車n triguera argentina. Regularly, quality analyses of Argentine wheat production are performed in order to know its industrial quality. These analyses are insufficient to compare effects of cultivar, location, year and their interactions. The aim of this work is to quantify the effects of these factors. Eight cultivars were grown in four Argentine locations during three cropping seasons. Ten quality traits were evaluated: mean weight of grain, hectolitric weight, flour yield, wet gluten, dry gluten, gluten index, protein concentration, alveographic variables, water absorption, bread volume. A wheat quality index was calculated and quality groups were established. Coefficient of variation was calculated in order to compare the effect of each factor. For most variables studied, significant differences for each factor (P=0.05) were found .The location and year effects on quality traits were so important or more so than the cultivar effect. The most important interaction effect was location x year. The classification in quality groups was affected by location. Thus, location inclusion in wheat classification would be justified to define production protocols and to classify cultivars and Argentine wheat production.
%K Trigo
%K Calidad
%K Efecto cultivar
%K Efecto localidad
%K Efecto a o
%K Interacci車n cultivar x ambiente
%K Wheat
%K Quality
%K Cultivar effect
%K Location effect
%K Year effect
%K Cultivar x environment interaction
%U http://www.scielo.org.ar/scielo.php?script=sci_arttext&pid=S1668-298X2010000100001