Genetic diversity of gliadin pattern, morphological traits and baking quality in doubled haploid wheat
This study aimed at assessing the genetic diversity of 102 lines doubled haploid wheat (sent from CIMMYT) using acid-polyacrylamide gel electrophoresis (A-PAGE) method, morphological traits and baking quality. Cluster analysis according to morphological traits divided all genotypes into four groups, so that genotypes with high yield were placed in one group. However, by cluster analysis according to their qualitative traits, the genotypes were classified into three main groups, while genotypes with higher amount of protein was placed in a separate group. In the studied lines, 48 bands and 47 different patterns were detected and polymorphism was observed in most of the bands. In the ω area, 18 bands and 19 different patterns were observed and the most amount of band was observed in this area. In γ and β areas, 12 and 9 bands, 19 and 12 patterns were observed, respectively. The least pattern variety was seen in area, presumably because the bands did not separate properly in the onedimensional electrophoresis in this area. Seven patterns and nine bands were observed in this area. Using Nei formula and according to the patterns, the genetic diversity for all four areas (α, β, γ, ω) was calculated, according to which γ area with H = 0.872 had the most genetic diversity, then came ω and β areas with H = 0.767 and H = 0.714, respectively, and the least genetic diversity was observed in area with H = 0.646. Cluster analysis according to protein bands has classified genotypes into 9 main groups. Although the lines studied in this research had the same parents, considerable diversity was observed among them. Therefore, the electrophoresis of polyacrylamide gel of gliadins can be used as a strong system for identifying similar varieties. While comparing the observed patterns, one pattern in area was proved to be relevant to the trait of the number of grain per spikelet, which can be used as a marker in order to increase yield.