Sowing Time, Variety and Seed Fungicide Application Effect on Grain Quality Properties of Bread Wheat

Year 2020, Volume: 6 Issue: 2, 83 - 90, 30.07.2020

İsmet Başer , İlker Gider , Oğuz Bilgin , Alpay Balkan

Abstract

In the present s tudy, Esperia, Genesi, Anapo bread wheat varieties (early, middle and late-maturing time, respectively) were
used as materials and the seeds of these varieties were treated with 4 different seed fungicides (Prothioconazole + Tebuconazole,
Carboxin + Thiram, Prochloraz + Triticonazole and Control) before sowing. After that, these 3 varieties were sown on
November 1, November 15 and November 30. The quality characters such as tes t weight, gluten ratio, gluten index,
sedimentation value, sunn pes t damage ratio, black point ratio and protein ratio were inves tigated. When the quality
features are analyzed in terms of three different sowing times, the highes t quality values are obtained from 2nd sowing
time, while the lowes t values are obtained from the cultivation on 1s t sowing time. Among the wheat varieties, the highes t
quality values were obtained in the Esperia variety, while the lowes t values were the earlies t variety Anapo. When the
effects of four different seed fungicide applications on the quality characteris tics are examined, the highes t means were in
Carboxin + Thiram and Prochloraz + Tiriticonazole fungicide applications for gluten ratio; were in Carboxin + Thiram,
Prothioconazole + Tebuconazole and Prochloraz + Tiriticonazole fungicide applications for gluten index and protein
ratio. The mos t appropriate seed fungicide applications were Carboxin + Thiram and Prothioconazole + Tebuconazole
for tes t weight, black point ratio and sunn pes t damage ratio, and the Prob thioconazole + Tebuconazole seed fungicide
application for sedimentation value. Higher quality values were obtained in all three seed fungicide applications for all
quality characteris tics compared to control applications.

Keywords

sowing, wheat,, ungicide,, gluten,, sedimentation,, protein ratio

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