Comparison of quality parameters of wheat varieties with different breeding origin under organic and low-input conventional conditions

•37 bread wheat grown at organic and low input sites were tested for quality traits.•Management had significant effect on the physical- and gluten quality-traits.•SD of the gluten quality traits characterized the differences of the breeding.•Preselection of organic varieties under conventional system is possible for quality.•Gluten quality traits were suggested for selection under organic system.

The processing quality of 37 wheat varieties grown in Hungary and Austria (2011–2013) were assessed under organic and conventional low input management. The varieties studied were developed using three breeding strategies (conventional, organic and their combination: BFOA). The aim was to evaluate the effect of the field management and to assess the performance of varieties developed using different breeding methods, based on their quality traits under different managements. Furthermore, properties were identified that could characterize wheat quality and be used effectively for selection under both types of growing conditions.Strong year and genotype effects were found for all the quality traits (protein, starch, gluten, GI, Zeleny, Farinograph water absorption, development time, stability and quality number, falling number, flour yield, hardness index) of the studied varieties, while the effect of the management was significant for the physical properties (test weight, thousand-kernel weight, hardness) and gluten quality characters (gluten spread, GI, dough stability) of the grain. The standard deviation of the gluten quality traits characterized the differences between the breeding strategies. It proved possible to pre select organic varieties for quality traits with high broad-sense heritability under conventional growing conditions, but direct selection in organic fields is suggested for gluten quality characters.