Data on the quality of durum wheat genotypes grown under eight environments
(site-year combinations) were evaluated to determine the relative effects
of genotype and environment on quality characteristics associated with glut
en strength, protein content, and pasta texture. The 10 durum wheat genotyp
es assessed in this study represented a range of gluten strength types from
the very strong U.S, desert durum genotype, Durex, to the medium strength
Canadian genotype, Plenty. Considerable genetic variability was detected fo
r all quality characteristics studied Genotype-environment interaction was
significant for all quality parameters evaluated, with the exception of mix
ograph development time. Genotype-environment interaction was most importan
t in determining protein content and least important in determining gluten
index, gluten viscoelasticity, and SDS sedimentation volume. The nature of
the genotype-environment interaction was evaluated by determining the numbe
r of significant crossover (rank change) interactions. There was at least o
ne significant crossover interaction between pairs of genotypes and environ
ments for five of eight quality traits tested. Of 45 genotype pairs, eight
and six showed significant crossover interactions for protein content and p
asta disk viscoelasticity, respectively. Significant crossover interactions
were at least partially due to the differential response of Canadian genot
ypes as compared with U.S, genotypes. With the exception of protein content
and pasta disk viscoelasticity, our results suggest that among the selecte
d sample of 10 genotypes, genotype-environment interactions were minor and
due primarily to changes in magnitude rather than changes in rank.