Evaluation of genetic variation in grain iron and zinc content of bread wheat (Triticum aestivum L.) genotypes in rainfed conditions

Iron and zinc deficiencies in the diet of people in many countries have caused some health problemsSince the processes of micronutrients uptake, translocation and utilization as well as their accumulation in the grain are under genetic control, therefore, research for identification of genotypes with higher ability in uptaking micronutrients from the soil and accumulating high content of micronutrients in their edible parts is developing. The aim of this experiment was evaluation of genetic variation of 142 bread wheat genotypes for grain iron and zinc content and their relationships with grain yield and yield components under rainfed conditions. The experiment was conducted in an unreplicated statistical design at the experimental field station of Dryland Agriculture Research Institute, Kermanshah, Iran, in 2011-2012 cropping season. Bread wheat genotypes were compared with “cv. Rijaw” and “cv. Azar2” as control. Results indicated that the range of grain iron and zinc content was from 70 to 109 and 31 to 61 mg.kg-1, respectively. Concentration of grain zinc content in genotype “cv. Azar2” was significantly higher than “cv. Rijaw”. Grain iron content in none of the bread wheat genotypes was significantly greater than “cv. Rijaw” and “cv. Azar2”. Correlation between grain iron and zinc content was not significant.