Productivity and quality indicators of bread wheat variety samples depending on irrigation
2023
Huseynov, Seyfulla | Mammadova, Sevinj | Khudayev, Faig
The research was conducted in the Absheron area of the Republic of Azerbaijan, to identify the relationship between the grain yield and certain parameters of its technological quality-mass fraction and quality of raw gluten in grains and content of protein of winter bread wheat variety and samples. In the vegetation seasons of 2020 and 2021 year fourteen wheat varieties of different geographical origin were studied. Despite the contrast between the years of research in weather conditions, most of the studied variety samples were characterized by high grain quality. On average, over the years, the yield capacity of varieties varied from 333.0 g/m2 (Giymatli 2/17) to 704.0 g/m2 (Gyrmyzy gul 1). The highest protein and gluten content on average over two years of research was noted in the Nurlu99 variety (confidence limit 13.9±0.3% and 30.5±0.37%), 31.6%, gluten quality (GQ) - 93.1 d.r. The correlation between yield and protein and gluten content in grain was r=-0.30 and r=-0.39 in 2020, r=-0.638*and r=-0.19 in 2021, respectively. In both years of research, statistically strong significant relations between protein and gluten content in grain were noted (r=0.35 in 2020, r=0.47 in 2021). A moderately conjugate relationship between the mass fraction of gluten and its quality was revealed in 2020 (r=0.51) and a positive weak relationship (r=0.28) was revealed in 2021. The conducted studies showed the possibility of obtaining high-quality grains of winter bread wheat in the conditions of Absheron. The results obtained allow us to recommend the use of these varieties as initial material in the breeding process for the creation of frost-resistant, productive, and good grain quality varieties of bread wheat.
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