Mutagenic effect of ultraviolet irradiation (UV-B) on the quality traits of wheat grains

The hydration step is the key stage in the bread wheat manufacturing process. This study aimed to investigate the mutagenic effect of ultraviolet irradiation on improving grain quality traits in wheat. Wheat grains were subjected to nine doses of UV-B irradiation, and non-irradiated grains served as control. This study was conducted in a randomized complete block design to test the genetic diversity induced in some quality traits in wheat grains. Based on the experimental results pre-soaked irradiated grains stimulated hydration coefficient, seedling emergence, and soluble carbohydrate contents than in non-soakers irradiated. Correlation coefficient obtained between the doses of UV irradiation with hydration coefficient and with seedling emergence was higher in pre-soaked than in non-soakers irradiated grains. Meanwhile, correlation coefficient between the doses and carbohydrate contents was positive in pre-soaked irradiated grains and negative in non-soaked irradiated. The estimates of the phenotypic coefficient of variation were relatively greater than the genotypic coefficient of variation for hydration coefficient and seedling emergence. In contrast, the differences between these estimates were relatively low for carbohydrate contents. This indicates the presence of additive gene action in controlling carbohydrate contents and the selection procedure will be effective for improvement across genetic diversity in the population. This study may be valuable for addressing the genes expressed associated with water hydration before irradiation which exhibited positive results. This will be useful for wheat flour improvement programs. The results highlighted the importance of pre-soaked irradiated grains for induced optimum gene expression to improve grain quality contributing traits.