Effect of Temperature on Yield and Quality Parameters of Bread Wheat Cultivars at Different Growth Stages under Rainfed Conditions

Year 2023, Volume: 9 Issue: 1, 32 - 40, 01.02.2023

İrfan Öztürk Turhan Kahraman S. Ahmet Bağcı

Abstract

High temperature and its fluctuation influence bread wheat (Triticum aestivum L.) yield and quality before and after the
grain filling stage in the Trakya region of Türkiye. Effect of the temperature between the Z24 and Z89 growth stages on
yield, quality and some agronomic characters in bread wheat cultivars were investigated. This research was established
with 25 genotypes in a randomised complete block design (RCBD) with 4 replications in Edirne and Tekirdağ locations,
from 2010-2011 (E1) to 2015-2016 (E6) growing seasons. 5 common checks varieties were examined for their grain yield
(GY), 1000-kernel weight (TKW), test weight (TW), protein ratio (PRT), wet gluten content (GLT), gluten index (IND),
grain hardness (HARD), sedimentation value (SED), plant height (PH) and days of heading (DH). There were various
relationships among environment, cultivar and temperature. The mean grain yield was in the range of 4454-8158 kg/ha-1
across six environments, in the Edirne location and E4 was the highest yielding environment while E6 was the lowest.
As a result of the environmental effect, there was a 83.2% difference between the highest and lowest yield. The highest
TKW (47.2 g) was in E4 and the lowest (34.3 g) was in E1. Test weight varied across six environments the lowest was
in E3 and the highest in E2. Environment E1 had a higher protein ratio and wet gluten content, and E4 had the lowest
protein ratio and wet gluten content. The gluten index varied from the lowest in E6 (71.3%), and the highest was 93.3 in
E4. There was high variation in sedimentation value across six environments. The lowest value was in E4 (40.0 ml) and
the highest was in 64.8 ml in E1. In the Tekirdağ location, the mean grain yield was in the range of 5485-8283 kg/ha-1, so
there was a 51.0% difference between the highest and lowest yield. The highest (46.6 g) and lowest (39.5 g) TKW were
in environments E2 and E1. Test weight varied across six environments the lowest was 81.1 kg in E4 and the highest was
85.2 kg in E2. Environment E3 had the lowest protein ratio, E1 had the lowest wet gluten content and E2 had the highest
protein ratio and wet gluten content. Across six environments, the gluten index varied from the lowest in E2 (74.8%), and
the highest was 94.5 in E1. The lowest sedimentation was in E4 (42.2 ml) and the highest was in 47.0 ml in E5.

Keywords

Bread wheat, Environment, Temperature, Yield, Quality characters

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