Genotypic Specific Features of Common Wheat Varieties (Triticum aestivum L.). Yield and Quality of Grain

Authors

  • Hristofor Kirchev Agricultural University, 4000Plovdiv, Bulgaria
  • Vanya Delibaltova Agricultural University, 4000Plovdiv, Bulgaria

Keywords:

wheat, grain yield, test weight, mass of 1000 grains,, gluten

Abstract

The field experiment was conducted in the selected area of Dobruja region. The experiment was performed by means of a block method with four replications with predecessor sunflower. The aim of the study was to establish the grain yield and quality of four Bulgarian bread wheat varieties, grown in the region of Dobruja. The analysis of the results showed that the highest grain yield was obtained from Carat variety – 6.000 t ha-1,followed by Albena – 5.300 t ha-1 and the lowest one – from Enola variety 5.130 t ha-1 . The test weight of the investigated varieties is close values, which indicates that it is in effect – largely on the weather conditions of the year, rather than the variety. The mass of 1000 grains and wet gluten content of Albena variety were highest (50.7g and 28.0%) and lowest of Enola – (46.51g and 26.0%). The lowest values of relaxation of gluten reported with the variety Albena – 7.3 mm and the highest – with the Carat variety – 9.8 mm.

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Published

2016-02-29

How to Cite

Kirchev, H., & Delibaltova, V. (2016). Genotypic Specific Features of Common Wheat Varieties (Triticum aestivum L.). Yield and Quality of Grain. International Journal For Research In Agricultural And Food Science, 2(2), 13–23. Retrieved from https://gnpublication.org/index.php/afs/article/view/352

Issue

Vol. 2 No. 2 (2016): International Journal For Research In Agricultural And Food Science

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Articles

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