Determination of grain yield and quality traits of some bread wheat (Triticum aestivum L.) varieties

Mut, Zeki; Köse, Özge Doğanay Erbaş; Akay, Hasan

doi:10.7161/omuanajas.288862

Cited by 29 publications

(36 citation statements)

References 16 publications

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“…Surma et al (2012) also demonstrated that genotype has a greater influence on kernel hardness than environment. On the other hand, many other studies have demonstrated that environmental conditions have a larger effect on protein content than the genetic background (Mut et al 2010). Surma et al (2012) has also shown that the alveograph parameter was influenced to a similar degree by genotype and environment.…”

Section: Discussionmentioning

confidence: 98%

Interactions between Glu-1 and Glu-3 loci and associations of selected molecular markers with quality traits in winter wheat (Triticum aestivum L.) DH lines

et al. 2016

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The quality of wheat depends on a large complex of genes and environmental factors. The objective of this study was to identify quantitative trait loci controlling technological quality traits and their stability across environments, and to assess the impact of interaction between alleles at loci Glu-1 and Glu-3 on grain quality. DH lines were evaluated in field experiments over a period of 4 years, and genotyped using simple sequence repeat markers. Lines were analysed for grain yield (GY), thousand grain weight (TGW), protein content (PC), starch content (SC), wet gluten content (WG), Zeleny sedimentation value (ZS), alveograph parameter W (APW), hectolitre weight (HW), and grain hardness (GH). A number of QTLs for these traits were identified in all chromosome groups. The Glu-D1 locus influenced TGW, PC, SC, WG, ZS, APW, GH, while locus Glu-B1 affected only PC, ZS, and WG. Most important marker-trait associations were found on chromosomes 1D and 5D. Significant effects of interaction between Glu-1 and Glu-3 loci on technological properties were recorded, and in all types of this interaction positive effects of Glu-D1 locus on grain quality were observed, whereas effects of Glu-B1 locus depended on alleles at Glu-3 loci. Effects of Glu-A3 and Glu-D3 loci per se were not significant, while their interaction with alleles present at other loci encoding HMW and LMW were important. These results indicate that selection of wheat genotypes with predicted good bread-making properties should be based on the allelic composition both in Glu-1 and Glu-3 loci, and confirm the predominant effect of Glu-D1d allele on technological properties of wheat grains.Electronic supplementary materialThe online version of this article (doi:10.1007/s13353-016-0362-5) contains supplementary material, which is available to authorized users.

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Section: Discussionmentioning

confidence: 98%

Interactions between Glu-1 and Glu-3 loci and associations of selected molecular markers with quality traits in winter wheat (Triticum aestivum L.) DH lines

et al. 2016

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“…The highest yield of red bread wheat varieties was determined as Pehlivan with a rate of 55%. The flour yields obtained from white bread varieties were almost close and 46% flour yield was determined on average.The results of research in the literature indicate that there is a difference in the quality and yield levels of the cultivars used according to the region and conditions in which they are grown [19][20][21][22][23]. The energy value is an essential parameter in terms of the dough's resistance to processing and the degree of workability.…”

Section: Preparation Of Flour Blendsmentioning

confidence: 99%

Determination of the Rheological Properties of Red and White Bread Wheat Flours with Different Methods

P¹,

Gökbulut²

2020

Preprint

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In this study, rheological properties of the bread wheat flour dough from 6 wheat genotypes were determined. For the pereparation of flour, 3 red bread (Pandas, Sagitorya, Pehlivan) and 3 white bread (Kaşifbey, Göktan, Ceyhan-99) were selected as wheat genotype. To determine the rheological properties of the wheat flour dough, farinograph, extensograph, mixolab and glutograph devices were used. According to the results of the Farinograph analysis, the average development time of wheat White and red genotypes were 1.95 minutes and 8.96 minutes, respectively. According to the extensograph results of the flour samples, the most extended stability value was determined with 7.47 min in Ceyhan-99 cultivar. As a result of the research, it was determined that flour yields of red bread varieties were higher other genotypes, gas retention capacities of white bread flours were showed high result in extensograph application and resistance of dough to elongation was higher. In the Mixolab analysis, it determined that white bread wheat varieties have higher values in terms of kneading properties and gluten properties, and red bread wheat varieties have higher values in values of viscosity, amylase value and starch retrogradation.

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“…Yıl ve hümik/fulvik asit uygulamalarının ortalamasına göre Krasunia Odeska çeşidi 358.1 kg da -1 tane verimi ile Renan (325.1 kg da -1 ) BŞEÜ Fen Bilimleri Dergisi çeşidinden daha yüksek değere sahip olmuştur (Tablo 4). Daha önceki yıllarda yapılan çalışmalar buğday da tane veriminin çeşide, bölgenin ekolojik yapısına ve uygulanan kültürel işlemlere göre değiştiğini göstermektedir [18][19][20][21][22][23]. Yapılan çalışmada buğday verimi gübresiz parsellerde 304.5 kg/da, dekara 1 lt hümik asit uygulanan parsellerde 406.15 kg/da, dekara 2 lt hümik asit uygulanan parsellerde 378.2 kd/da olarak belirlenmiştir [39].…”

Section: IIIunclassified

The Effect Of Humic/Fulvic Acid Application on Grain Yield and Some Quality Traits in Two Bread Wheat (Triticum aestivum L.)

Arduç¹,

Mut

Köse

2020

Bilecik Şeyh Edebali Üniversitesi Fen Bilimleri Dergisi

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Bu çalışma, iki ekmeklik buğday çeşidinde farklı dozlardaki hümik/fulvik asit uygulamalarının verim ve bazı kalite özelliklerine etkilerini belirlemek amacıyla 2013-2015 yılları yetiştiricilik dönemlerinde Yozgat ili Sarıkaya ilçesinde yürütülmüştür. Deneme tesadüf bloklarında bölünmüş parseller deneme desenine göre üç tekrarlamalı olarak gerçekleştirilmiştir. Araştırmada çeşitlerin bitki boyu, başak uzunluğu, metrekaredeki başak sayısı, tane verimi, hektolitre ağırlığı, bin tane ağırlığı, protein içeriği, Zeleny sedimentasyon değeri, yaş gluten içeriği, yağ oranı, nişasta içeriği, kül oranı, asit deterjanda çözünmeyen lif (ADF) ve nötr deterjanda çözünmeyen lif (NDF) değerleri incelenmiştir. Bitki boyu, metrekaredeki başak sayısı, tane verimi ve bin tane ağırlığı üzerine hümik/fulvik asit uygulamasının etkisi istatistiki olarak % 1 seviyesinde önemli olmuştur. İki yılın ortalamasına göre en yüksek tane verimi 392.2 kg da -1 ile dekara 300 ml hümik/fulvik asit uygulamasından elde edilmiştir.

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Determination of grain yield and quality traits of some bread wheat (Triticum aestivum L.) varieties

Cited by 29 publications

References 16 publications

Interactions between Glu-1 and Glu-3 loci and associations of selected molecular markers with quality traits in winter wheat (Triticum aestivum L.) DH lines

Interactions between Glu-1 and Glu-3 loci and associations of selected molecular markers with quality traits in winter wheat (Triticum aestivum L.) DH lines

Determination of the Rheological Properties of Red and White Bread Wheat Flours with Different Methods

The Effect Of Humic/Fulvic Acid Application on Grain Yield and Some Quality Traits in Two Bread Wheat (Triticum aestivum L.)

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