Lifa Chimphepo , Maurice Monjerezi , Emmanuel O. Alamu , Pheneas Ntawuruhunga , John D.K. Saka
{"title":"环境互作对工业木薯基因型农艺和功能性面粉特性的影响","authors":"Lifa Chimphepo , Maurice Monjerezi , Emmanuel O. Alamu , Pheneas Ntawuruhunga , John D.K. Saka","doi":"10.1016/j.aoas.2022.08.001","DOIUrl":null,"url":null,"abstract":"<div><p>The study was carried out to evaluate the genotype by environment (G × E) interaction on physicochemical and functional properties of ten (10) cassava advanced genotypes and improved varieties. The genotypes and varieties were collected from a multi-location trial (Uniform yield) of the IITA breeding program at four research stations in Malawi. Based on the results, G × E interaction was highly significant (<em>P</em> ≤ 0.001) in explaining the variance of the physicochemical parameters and functional properties. Thus, G × E interaction highly influenced starch and amylopectin contents, swelling power, and water binding capacity. Additive main effect and multiplicative interaction (AMMI) analysis identified I010040, MM06/0045 and TMSL110080 genotypes and Mbundumali, Mpale and Sagonja varieties as the most stable with high yield performance hence recommended for cultivation in a wide range of environments for the production of high quality cassava flour (HQCF) and starch for various industrial applications such as the production of ethanol, biofuels, starch and glucose syrup in chemical industries; thickeners, stabilizers, and texture modifiers in food, bakery and confectionery industries.</p></div>","PeriodicalId":54198,"journal":{"name":"Annals of Agricultural Science","volume":"67 2","pages":"Pages 147-157"},"PeriodicalIF":3.5000,"publicationDate":"2022-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S0570178322000215/pdfft?md5=8a27623fd5dd78ba56b48d46836403be&pid=1-s2.0-S0570178322000215-main.pdf","citationCount":"0","resultStr":"{\"title\":\"Effects of genotype by environment interaction on agronomic and functional flour properties among cassava genotypes targeted for industrial use\",\"authors\":\"Lifa Chimphepo , Maurice Monjerezi , Emmanuel O. Alamu , Pheneas Ntawuruhunga , John D.K. Saka\",\"doi\":\"10.1016/j.aoas.2022.08.001\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><p>The study was carried out to evaluate the genotype by environment (G × E) interaction on physicochemical and functional properties of ten (10) cassava advanced genotypes and improved varieties. The genotypes and varieties were collected from a multi-location trial (Uniform yield) of the IITA breeding program at four research stations in Malawi. Based on the results, G × E interaction was highly significant (<em>P</em> ≤ 0.001) in explaining the variance of the physicochemical parameters and functional properties. Thus, G × E interaction highly influenced starch and amylopectin contents, swelling power, and water binding capacity. Additive main effect and multiplicative interaction (AMMI) analysis identified I010040, MM06/0045 and TMSL110080 genotypes and Mbundumali, Mpale and Sagonja varieties as the most stable with high yield performance hence recommended for cultivation in a wide range of environments for the production of high quality cassava flour (HQCF) and starch for various industrial applications such as the production of ethanol, biofuels, starch and glucose syrup in chemical industries; thickeners, stabilizers, and texture modifiers in food, bakery and confectionery industries.</p></div>\",\"PeriodicalId\":54198,\"journal\":{\"name\":\"Annals of Agricultural Science\",\"volume\":\"67 2\",\"pages\":\"Pages 147-157\"},\"PeriodicalIF\":3.5000,\"publicationDate\":\"2022-12-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"https://www.sciencedirect.com/science/article/pii/S0570178322000215/pdfft?md5=8a27623fd5dd78ba56b48d46836403be&pid=1-s2.0-S0570178322000215-main.pdf\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Annals of Agricultural Science\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://www.sciencedirect.com/science/article/pii/S0570178322000215\",\"RegionNum\":2,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q1\",\"JCRName\":\"AGRICULTURE, MULTIDISCIPLINARY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Annals of Agricultural Science","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S0570178322000215","RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"AGRICULTURE, MULTIDISCIPLINARY","Score":null,"Total":0}
Effects of genotype by environment interaction on agronomic and functional flour properties among cassava genotypes targeted for industrial use
The study was carried out to evaluate the genotype by environment (G × E) interaction on physicochemical and functional properties of ten (10) cassava advanced genotypes and improved varieties. The genotypes and varieties were collected from a multi-location trial (Uniform yield) of the IITA breeding program at four research stations in Malawi. Based on the results, G × E interaction was highly significant (P ≤ 0.001) in explaining the variance of the physicochemical parameters and functional properties. Thus, G × E interaction highly influenced starch and amylopectin contents, swelling power, and water binding capacity. Additive main effect and multiplicative interaction (AMMI) analysis identified I010040, MM06/0045 and TMSL110080 genotypes and Mbundumali, Mpale and Sagonja varieties as the most stable with high yield performance hence recommended for cultivation in a wide range of environments for the production of high quality cassava flour (HQCF) and starch for various industrial applications such as the production of ethanol, biofuels, starch and glucose syrup in chemical industries; thickeners, stabilizers, and texture modifiers in food, bakery and confectionery industries.
期刊介绍：
Annals of Agricultural Sciences (AOAS) is the official journal of Faculty of Agriculture, Ain Shams University. AOAS is an open access peer-reviewed journal publishing original research articles and review articles on experimental and modelling research at laboratory, field, farm, landscape, and industrial levels. AOAS aims to maximize the quality of the agricultural sector across the globe with emphasis on the Arabian countries by focusing on publishing the high-quality applicable researches, in addition to the new methods and frontiers leading to maximizing the quality and quantity of both plant and animal yield and final products.
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