Determination of pre-harvest sprouting tolerance and quality traits of the bread wheat landraces

Abstract

In this study, pre-harvest sprouting tolerance and some quality characteristics of some wheat landraces and modern varieties in Turkey were determined. In Eskişehir, Karaman and Samsun locations of Turkey, 126 genotypes were tested in the 2014-2015 growing seasons, and 48 genotypes were tested in the 2015-2016 and 2016-2017 growing seasons in two-replication experiments. Data regarding germination index, protein content, sedimentation volume and falling number of genotypes were observed. Physical properties of grain, the number of days to spike, and plant height were also investigated. The difference between genotypes was found to be statistically significant for all traits. We found the germination index of the genotypes varied between 0.19 and 0.70 for the 2015-2016 and 2016-2017 growing seasons, respectively. The average germination index value of red kernel genotypes is lower than white kernel genotypes. The landraces from Turkiye included in the research were taller and harvested lately. In comparison, modern genotypes are in the first place regarding sedimentation volume. The landraces had higher protein content but lower protein qualities than modern cultivars. The grain hardness of landraces was lower than that of modern cultivars in the three years. We found positive relationships between the germination index, grain filling time, thousand-grain weight, and grain color. Protein content, sedimentation volume, falling number, and grain hardness are negatively and significantly related to the germination index. The results showed that white kernel Clark's Cream and red kernel Karakılçık (1) genotypes could be used as gene sources for pre-harvest sprouting tolerance breeding in bread wheat.

Keywords

• Pre-harvest sprouting
• bread wheat
• landrace
• quality characteristics

Supporting Institution

TUBİTAK 113O913

Project Number

TUBİTAK 113O913

Thanks

This research was carried out within the scope of TUBITAK supported project numbered 113O913.

Yerel ekmeklik buğday çeşitlerinin hasat öncesi çimlenme toleransı ve kalite özelliklerinin belirlenmesi

Abstract

Bu çalışmada, Türkiye'deki bazı buğday yerel çeşitler ve modern çeşitlerin hasat öncesi filizlenme toleransı ve bazı kalite özellikleri belirlenmiştir. Türkiye'nin Eskişehir, Karaman ve Samsun lokasyonlarında 2014-2015 yetiştirme sezonlarında 126 genotip, 2015-2016 ve 2016-2017 yetiştirme sezonlarında ise 48 genotip iki tekerrürlü denemelerde test edilmiştir. Genotiplerin çimlenme indeksi, protein içeriği, sedimantasyon hacmi ve düşme sayısına ilişkin verileri alınmıştır. Tanenin fiziksel özellikleri, başaklanma gün sayısı ve bitki boyu da araştırılmıştır. Genotipler arasındaki farkın tüm özellikler açısından istatistiksel olarak önemli olduğu belirlenmiştir. Genotiplerin çimlenme indeksinin 2015-2016 ve 2016-2017 yetiştirme sezonları için sırasıyla 0,19 ile 0,70 arasında değiştiği tespit edilmiştir. Kırmızı taneli genotiplerin ortalama çimlenme indeksi değeri beyaz taneli genotiplere göre daha düşük bulunmuştur. Araştırmaya dahil edilen Türkiye'deki yerel çeşitlerin daha uzun boylu ve hasada kadar geçen sürenin daha uzun olduğu belirlenmiştir. Tüm genotipler karşılaştırıldığında modern çeşitler sedimantasyon hacmi açısından ilk sıralarda yer almışlardır. Yerel çeşitler modern çeşitlere göre daha yüksek protein içeriğine ancak daha düşük protein kalitesine sahiptir. Üç yılda yerel çeşitlerin tane sertliği modern çeşitlerden daha düşük olmuştur. Çimlenme indeksi, tane doldurma süresi, bin tane ağırlığı ve tane rengi arasında pozitif ilişki olduğu belirlenmiştir. Protein içeriği, sedimantasyon hacmi, düşme sayısı ve tane sertliği çimlenme indeksi ile negatif ve önemli ölçüde ilişkilidir. Sonuçlar, beyaz taneli Clark's Cream ve kırmızı taneli Karakılçık (1) genotiplerinin ekmeklik buğdaylarda hasat öncesi çimlenme toleransı ıslahında gen kaynağı olarak kullanılabileceğini göstermiştir.

Keywords

• Hasat öncesi çimlenme
• ekmeklik buğday
• yerel çeşit
• kalite özellikleri

Project Number

TUBİTAK 113O913

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