In the study it is aimed to determine the stabilities of some agronomic traits of 10 different durum wheats over the years in conditions of Bursa. Research was carried out in randomized complete block design with three replications between the years of 2008-2013. Averages of genotypes of agronomic characteristics, Eberhart and Russell's regression coefficient and deviation from regression, Francis and Kannenberg's coefficient of variation and environmental variance used as stability parameters. When the results of the study evaluated at the stability analysis, Amb × Çak-30 lines were determined to be stable in most of the agronomic traits. As for grain yield, which is of great importance for the producer, breeding lines of Amb × Çak -26 and Amb × Çak-30 were determined in good harmony at Bursa under different climatic conditions over five years.
This research was conducted to estimate the relationships between various quality traits of winter wheat. The field trial was carried out in the Research and Application Center of Faculty of Agriculture, Uludag University (Bursa / Turkey) during the 2012-2013-2014 seasons. Twenty-six different winter wheat genotypes were used as genetic material. Certain quality traits such as protein content, zeleny sedimentation volume, delayed sedimentation volume, falling number, gluten, gluten index and hectoliter were measured. The results for the individual years and the combined data for all three years revealed that there were positive and significant correlation between protein content with delayed sedimentation and gluten index indicates. The negative and significant correlation between gluten and gluten index was determined in the study and gluten index decreased while gluten content increased. A positive and significant correlation was found between hectoliter with delayed sedimentation and falling number. Thus, the relationships between these traits are considered as criterion that can be used in selection for quality. (SBx15-4)-5, (Gx22-1) and (Gx22-1)-6 and Bezostaja, Flamura genotypes were found to be good for breadmaking flour quality according to their superiority with respect to at least three and more quality criteria for all three years.
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