الفهرس 
Bioinformatical criteria for evaluating some characteristics of wheat genotypes
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Abstract
Sixteen Egyptian bread wheat genotypes were used to evaluate their potentiality for improving yield and quality traits. These genotypes included five improved cultivar (Misr1, Misr2, Gemmiza10, Sids1 and Sakha93), and eleven land races (LR1to LR11). That obtained from The Egyptian National Gene Bank. Two field experiments were carried out at the Agricultural Experiments and Research Station, Faculty Of Agriculture, Cairo University, Giza, Egypt Also, two laboratory trials conducted at Chemical and Cereal Technology Laboratory, Food Science Dept, during 2013 to 2015 seasons for determining nine wheat yield components (Numbers of tillers /plant , plant height (cm), spike length (cm), spike weight (g), number of spikelets/spike, number of grains/spike , weight of 1000 grain (g), yield / hectare (T) and harvest index %).and seven quality traits(moisture percentage, extraction rate, particle Size Index %, total protein cont.% , Falling Number and Dry-Wet Gluten %). Three trials were conducted based on DNA levels at Cairo University research park started with RAPD-PCR to determine the similarity and genetic diversity among these genotypes via 10 primers, Specific-PCR used for explored about usefulness of wheat genotypes for six different alleles of high molecular weight glutenin subunits (HMW-GS) composition which plays a key role for end-use quality of dough. Beside that measured their expressed genes by qPCR. Series of statistical analyses procedures as multivariate analysis (Principal component, Path analysis and cluster analyses) were performed the studied genotypes due to its characterization, Quality index (IQ) and selection index based on HMW-GS and phenotypic performance, respectively were used for assessing the potentiality of the studied wheat genotypes for quality