Agronomic and qualitative characteristics of ten bread wheat hybrids produced using a chemical hybridizing agent

Ten experimental hybrids derived from the crossing of representative Italian pure-line varieties were grown at three locations in 1984-85. The amount of F sub(1) seed produced from the crossings ranged from 1.5 up to 4 kg per plot of 20 m super(2). Hybrid purity was on average 88% when estimated through the growout test and 82% when estimated through acid polyacrylamide gel electrophoresis (A-PAGE) of gliadin. The bread-making quality appeared intermediate to that of the parents or closer to that of the poorest parental variety.