Evaluation of Grain Yield Stability in Some Selected Wheat Genotypes Using AMMI and GGE Biplot Methods

AGRONOMY-BASEL(2022)

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摘要
Wheat Triticum aestivum L. is one of the most important agricultural products, and meets the highest nutritional needs of humans in various countries. This study aims to evaluate the compatibility and stability of 25 wheat genotypes for two crop years in five regions (Karaj, Qazvin, Isfahan, Varamin and Damavand) in a randomized complete block design with three replications. The results of variance analysis in the additive main effects and multiplication interaction (AMMI) method showed that the effect of genotype and the genotype x environment interaction in the first, second, and mean two crop years had a significant difference at the level of one percent probability. Based on the results obtained from the first and second principal components, G8, G4 and G22 genotypes were identified as superior genotypes. Isfahan was an ideal environment for this study. The results obtained from the comparison of the Duncan method showed that G14, G12, and G1 genotypes had suitable ranks. Graphical analysis was used to study the genotypes of wheat and the environment, and the genotype x environment interaction. Based on the ranking genotypes in the first and second principal components and an average of two years, G2 and G21 genotypes were identified as high yielding, and G21 genotypes as stable. G18 and G23 genotypes were selected as the best genotypes in all three experimental periods, based on the multidimensional diagram. The results of the ideal genotype diagram were G12 and G21 genotypes; and based on the results of the ideal environment diagram, Damavand and Varamin environments were identified as ideal environments. AMM1 covered 69.6% and AMMI2 75.6% of the data variance in the first year of the experiment. In the second crop year, 78.1% of the total variance of the data was explained based on the AMMI1, and 71.1% based on the AMM2.
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关键词
AMMI and GGE biplot methods, genotype x environment interaction, stability, wheat
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