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

dc.contributor.authorErenler, Sultan
dc.contributor.authorBilgin, Oğuz
dc.contributor.authorBalkan, Alpay
dc.contributor.authorGöçmen, Damla Balaban
dc.contributor.authorBaşer, İsmet
dc.date.accessioned2024-10-29T17:53:02Z
dc.date.available2024-10-29T17:53:02Z
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 Karabayır locations of Eskişehir 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 thousand grain 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 4425 kg ha-1 to 2000 kg 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 BİS-3, BİS-6, BİS-9, BİS-18, BİS-21 and BİS-22 were best-performed lines for grain yield, BİS-3, BİS-9, BİS-11, BİS-12, BİS-13 and BİS-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.startpage807
dc.identifier.trdizinid1238098
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/20.500.11776/13341
dc.identifier.volume21
dc.indekslendigikaynakTR-Dizin
dc.language.isoen
dc.relation.ispartofTekirdağ Ziraat Fakültesi Dergisi
dc.relation.publicationcategoryMakale - Ulusal Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccess
dc.subjectAdvanced line
dc.subjectGrain yield
dc.subjectSoft bread wheat
dc.subjectBiscuit quality
dc.subjectKernel characterization
dc.titleInvestigation of Grain Yield and Biscuit Quality Capacities of Soft Bread Wheat (T. aestivum L.) Advanced Lines
dc.typeArticle

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