Pre-Sowing Seed Applications of Soil Conditioners to Improve Bread Wheat Grain Quality Traits

Year 2025, Volume: 9 Issue: 4, 1330 - 1337, 26.12.2025

Damla Balaban Göçmen , Orhan Yüksel , Alpay Balkan , Oğuz Bilgin , İsmet Başer

https://doi.org/10.31015/2025.4.33

Abstract

The study was carried out to investigate the effect of liquid soil conditioner treatment on the quality traits of 3 bread wheat varieties (Selimiye, Flamura 85 and Esperia) in a randomized split-plot design with 3 replications during 2016-17 and 2017-18 years in the northwestern region of Turkey. It was subjected to four different soil conditioners [control (T1), 13-5-8 (fertilizer) + glycine betaine (T2); 15% organic matter + 15% humic and fulvic acid + 0.03% potassium (T3) and 25% organic matter + 65% humic acid + 6% potassium (T4)] at pre-sowing of seed. The differences among means of variety and treatment were significant, indicating the soil conditioners applied to seeds had statistically significant effects for thousand grain weight (TGW), test weight (TW), wet gluten content (WGC), alveograph energy value (E) and grain protein content (GPC), but were not significant for gluten index (GI) and Zeleny sedimentation value (ZSV). The highest means were calculated in the Selimiye variety and the T3 treatment for TGW and TW. For WGC, the highest values were obtained in the Flamura 85 variety and the T2 treatment. The Selimiye and Flamura 85 varieties and the T2 treatment were the best for GPC. As for alveograph energy value (E), the Esperia variety and T1 treatment provided the highest means. In general, the mean of the T4 treatment with the highest humic matter content was lower than that of the T3 treatment. T2 treatment resulted in higher WGC and GPC compared to T1, T3, and T4 treatments. This is likely due to the higher nitrogen content in T2 treatment. Consequently, considering the obtained results, T2 and T3 treatments appear to have yielded more favorable results than the control groups in the parameters examined.

Keywords

Soil Conditioner , Bread Wheat , Quality , Thousand Grain Weight , Protein , Energy

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