Study on the effect of nutrition management on grain gluten and quality traits of two bread wheat cultivars
2014
Jasemi, Seyed Shahryar | Moradi, Foad | Najafian, Goodarz | Karimzadeh, Kalil | Hosseni, Abdollah | Gorbani, Ali | Moslehi, Afat | Hasanloo, Taherh | Mortezegoli, Martam | Babaii, Abrahim | Shafiaipoor, Mohamad | Sepehri, Roshanak
Considering the increasing demand, good quality wheat has always been an important aim in the breeding programs. The objective of this study was to determine the effects of macro and micro nutrient applicaton on quantitative and qualtitative characteristics of two wheat cultivars (Parsi and Marvdasht). A strip plot experiment with a randomaized complet block design was set up in three replications at karaj SPII, experimental field during 2010- 2012. The main- plots were allocated to nutrition management including: whitout fertilizer (control), macro nutrient application and macro + micro nutrient application and sub - plots were two levels of cultvars mentioned above. Combined analysis of variance showed, that nutrition management effect on the grain yield, yield component, protein yield, wet gluten, gluten index were significant (P0.05). Also, results showed that cultivar effect on the TKW, wet gluten percentage, gluten index, bread volume, falling number and hardness index was significant (P0.05). Correlation studies among different characters showed that there were significant positive correlations between TKW and gluten index, grain protein content and Zeleny number, bread volume and hardness index. Also, Significant negative correlation occurred between grain yield with bread volume and TKW with wet gluten pecentage. The results showed the fatty acid profile of grain as: Methyl stearte, Methyl oleate, Methyl linoleate, Methyl linolenate and Methyl Palmitate. Also, results showed that nutrition management and cultivar effect on the Methyl oleate was significant but not significant on the other fatty acids. The treatments of experiment have significant effects on soluble proteins and carbohydrates of grain.
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