Genetic enhancement of cassava aimed at improving cooking and eating quality traits is a major goal for cassava breeders to address the demand for varieties that are desirable for the fresh consumption market segment. Adoption of such cassava genotypes by consumers will largely rely not only on their agronomic performance, but also on end-user culinary qualities such as root mealiness. The study aimed to examine genotype × environment interaction (GEI) effects for root mealiness and other culinary qualities in 150 cassava genotypes and detect genotypes combining stable performance with desirable mealiness values across environments using GGE biplot analysis. Experiments were conducted using an alpha-lattice design with three replications for two years in three locations in Nigeria. The analysis of variance revealed a significant influence of genotype, environment, and GEI on the performance of genotypes. Mealiness scores showed no significant relationship with firmness values of boiled roots assessed by a penetration test, implying that large-scale rapid and accurate phenotyping of mealiness of boiled cassava roots remains a major limitation for the effective development of varieties with adequate mealiness, a good quality trait for direct consumption (boil-and-eat) as well as for pounding into ‘fufu’. The moderate broad-sense heritability estimate and relatively high genetic advance observed for root mealiness suggest that significant genetic gains can be achieved in a future hybridization program. The genotype main effects plus genotype × environment interaction (GGE) biplot analysis showed that the different test environments discriminated among the genotypes. Genotypes G80 (NR100265) and G120 (NR110512) emerged as the best performers for root mealiness in Umudike, whereas G13 (B1-50) and the check, G128 (TMEB693) performed best in Igbariam and Otobi. Based on the results of this study, five genotypes, G13 (B1-50), G34 (COB6-4), G46 (NR010161), the check, G128 (TMEB693), and G112 (NR110376), which were found to combine stability with desirable mealiness values, were the most suitable candidates to recommend for use as parents to improve existing cassava germplasm for root mealiness.

旨在改善烹饪和食用品质性状的木薯遗传改良是木薯育种者满足新鲜消费市场所需品种需求的主要目标。消费者对这种木薯基因型的采用在很大程度上不仅取决于它们的农艺性能，还取决于最终用户的烹饪品质，例如根粉度。该研究旨在检查基因型×环境相互作用 (GEI) 对 150 种木薯基因型的根粉度和其他烹饪品质的影响，并使用 GGE 双标图分析检测跨环境稳定性能与理想粉度值相结合的基因型。实验使用 alpha 晶格设计进行，在尼日利亚的三个地点进行了为期两年的三次重复。方差分析揭示了基因型、环境和 GEI 对基因型性能的显着影响。粉质分数与通过渗透试验评估的水煮根的硬度值没有显着关系，这意味着水煮木薯根的粉质大规模快速准确的表型分析仍然是有效开发粉质充足、品质优良的品种的主要限制直接食用（煮沸后食用）以及捣成“fufu”的特性。适度的广义遗传力估计和观察到的根粗度相对较高的遗传进展表明，在未来的杂交计划中可以实现显着的遗传增益。基因型主效应加上基因型×环境相互作用（GGE）双标图分析表明，不同的测试环境在基因型之间存在差异。基因型 G80 (NR100265) 和 G120 (NR110512) 在 Umudike 的根粗度方面表现最好，而 G13 (B1-50) 和对照 G128 (TMEB693) 在 Igbariam 和 Otobi 表现最好。根据这项研究的结果，发现五种基因型 G13 (B1-50)、G34 (COB6-4)、G46 (NR010161)、check、G128 (TMEB693) 和 G112 (NR110376)，它们结合了稳定性具有理想的粉质值，是最适合推荐用作父母以改善现有木薯种质的根粉质的候选者。而 G13 (B1-50) 和检查，G128 (TMEB693) 在 Igbariam 和 Otobi 中表现最好。根据这项研究的结果，发现五种基因型 G13 (B1-50)、G34 (COB6-4)、G46 (NR010161)、check、G128 (TMEB693) 和 G112 (NR110376)，它们结合了稳定性具有理想的粉质值，是最适合推荐用作父母以改善现有木薯种质的根粉质的候选者。而 G13 (B1-50) 和检查，G128 (TMEB693) 在 Igbariam 和 Otobi 中表现最好。根据这项研究的结果，发现五种基因型 G13 (B1-50)、G34 (COB6-4)、G46 (NR010161)、check、G128 (TMEB693) 和 G112 (NR110376)，它们结合了稳定性具有理想的粉质值，是最适合推荐用作父母以改善现有木薯种质的根粉质的候选者。