Investigation of Grain Yield and Biscuit Quality Capacities of Soft Bread Wheat (T. aestivumL.) Advanced Lines

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dc.contributor.authorErenler, Sultan
dc.contributor.authorBilgin, Oguz
dc.contributor.authorBalkan, Alpay
dc.contributor.authorGocmen, Damla Balaban
dc.contributor.authorBaser, Ismet
dc.date.accessioned2024-10-29T17:59:15Z
dc.date.available2024-10-29T17:59:15Z
dc.date.issued2024
dc.departmentTekirdağ Namık Kemal Üniversitesi
dc.description.abstractThe 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.
dc.identifier.doi10.33462/jotaf.1395023
dc.identifier.endpage815
dc.identifier.issn1302-7050
dc.identifier.issn2146-5894
dc.identifier.issue3en_US
dc.identifier.scopus2-s2.0-85195698542
dc.identifier.scopusqualityQ3
dc.identifier.startpage807
dc.identifier.trdizinid#BAŞV!
dc.identifier.urihttps://doi.org/10.33462/jotaf.1395023
dc.identifier.urihttps://search.trdizin.gov.tr/tr/yayin/detay/1238098
dc.identifier.urihttps://hdl.handle.net/20.500.11776/14678
dc.identifier.volume21
dc.identifier.wosWOS:001243820700016
dc.identifier.wosqualityN/A
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakTR-Dizin
dc.language.isoen
dc.publisherUniv Namik Kemal
dc.relation.ispartofJournal of Tekirdag Agriculture Faculty-Tekirdag Ziraat Fakultesi Dergisi
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccess
dc.subjectSoft bread wheat
dc.subjectGrain yield
dc.subjectKernel characterization
dc.subjectBiscuit quality
dc.subjectAdvanced line
dc.titleInvestigation of Grain Yield and Biscuit Quality Capacities of Soft Bread Wheat (T. aestivumL.) Advanced Lines
dc.title.alternativeInvestigation of Grain Yield and Biscuit Quality Capacities of Soft Bread Wheat (T. aestivum L.) Advanced Lines
dc.typeArticle

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