Genetic Variability and Correlation Analysis of Quality Traits and Yield of Bread Wheat Genotypes Grown under Terminal Heat Stress

Wheat is a temperature sensitive crop showing greater variability and diversity throughout the world. Present study investigated the genetic variability among forty nine bread wheat genotypes (Triticum aestivum L.) for yield plant⁻¹ as well as quality traits viz., amylose content, gluten content and correlation among them. From the variability study, yield plant⁻¹ was found to have greater genotypic coefficient of variation than phenotypic coefficient of variation along with high heritability and high genetic advance (%) of mean. Amylose content and gluten content were found to be highly influenced by the environment. A littlevariationwas observed among the genotypes for the quality traits. Yield plant⁻¹ exhibited a significant positive correlation with amylose content and strong negative correlation with gluten content at both genotypic and phenotypic levels.