Comparison of Grain Yield and Some Characteristics of Hulled, Durum and Bread Wheat Genotypes Varieties

Bekir Atar, Burhan Kara

Abstract


In spite of the low grain yield they produce, the hulled wheat have become even more important in recent years because of their resistance to negative environmental conditions and healthy nutritional content. The research was carry out in order to comparison the yield and yield characteristics of durum (Kiziltan-91 and C-1252), hulled (Einkorn and Emmer) and bread wheat (Tir) varieties in Isparta ecological conditions in 2013-14 and 2014-15 vegetation periods. In both years, the highest grain yield was obtained in Kiziltan-91 variety (3992 and 3758 kg ha-1 respectively). The grain yield of hulled wheats in the first year (Einkorn 1269 kg ha-1, Emmer 2125 kg ha-1) was around Turkey averages. However, grain yield decreased of commercial wheat varieties due to the negative effect of high amount of rainfall in June in the second year, but considerably increased in (Einkorn 2150 kg ha-1, Emmer 2533 kg ha-1). N uptake was found to be lower in the than durum wheats. In terms of grain protein content, the highest values were obtained in Emmer variety (16.4%-15.3%).

Keywords


Hulled wheat; Grain yield; Protein content; N uptake; Cultivar

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DOI: https://doi.org/10.24925/turjaf.v5i2.159-163.1028

ISSN: 2148-127X

Turkish JAF Sci.Tech.

Turkish Journal of Agriculture - Food Science and Technology (TURJAF) is indexed in: