Investigation of Grain Yield and Biscuit Quality Capacities of Soft Bread Wheat (T. aestivumL.) Advanced Lines
JOURNAL OF TEKIRDAG AGRICULTURE FACULTY-TEKIRDAG ZIRAAT FAKULTESI DERGISI(2024)
Abstract
The study was carried out with a total of 24 bread wheat genotypes including 20 advanced lines and 4 check varieties (Gerek79, Carisma, Bayraktar2000, and Artico) with soft grain structure and four replications according to the randomized complete block design in Hamidiye and Karabay & imath;r locations of Eski & scedil;ehir during the 2014-2015 growing season. In the study, grain yield, thousand grain weight, test weight, kernel hardness, Zeleny sedimentation value, ash content and protein content were investigated in the genotypes. According to the results of the analysis of variance performed for the traits examined in the study, the differences between location, bread wheat genotypes and interaction averages were found to be statistically significant, except for Zeleny sedimentation value and protein content, respectively. It is understood that there is a wide variation between genotypes and locations for other traits, except for the protein ratio trait. While location effects are higher than genotype effects for thousandgrain weight, test weight, ash content and protein content, genotype effects are higher than location for single kernel characterization system and Zeleny sedimentation value. The mean grain yield of biscuit wheat genotypes ranged from 4425kg ha-1to 2000kg ha-1. Considering the trial quality results; it was observed that there was a high rate of variation between genotypes for thousand grain weight (32.67-48.61 g), test weight (82.40-75.25 kg hl-1), kernel hardness(17.08-39.68), Zeleny sedimentation value(20.63-33.00 ml) and ash content (0.478% -0.610%), respectively. While B & Idot;S-3, B & Idot;S-6, B & Idot;S-9, B & Idot;S-18, B & Idot;S-21 and B & Idot;S-22 were best-performed lines for grain yield, B & Idot;S-3, B & Idot;S-9, B & Idot;S-11, B & Idot;S-12, B & Idot;S-13 and B & Idot;S-19 were the prominent lines for biscuit-making quality trait. It was concluded that it would be appropriate to include these lines in yield trials before registration as a variety of candidates.
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Key words
Soft bread wheat,Grain yield,Kernel characterization,Biscuit quality,Advanced line
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