Evaluation of the agronomical and biochemical characteristics of new lines of bread wheat in Turkey

Abstract

Sixteen new lines of bread wheat obtained from the CIMMYT/ICARDA and a standard cultivar were evaluated during three successive years (2003 2004 and 2005) The experiments were conducted at the experimental farm of the Faculty of Agriculture of the Uludag University in Bursa The lines and the standard cultivar showed significant differences in plant height number of seeds/spike seed weight/spike seed yield and a 1000 kernel weight The lines numbered 4 6 7 9 11 14 and 15 produced significantly higher seed yields than the standard cultivar Therefore they formed the highest group (a) of seed yield Similarly these lines had a higher number of seeds/spike value than the standard cultivar However lines 6 and 11 produced higher seed yields than lines 4 7 9 14 and 15 In particular the gluten composition and the zeleny sedimentation test values of whole flours revealed that lines 6 and 11 could be suitable for high quality pasta production with good sensory characteristics To summarize, there were significant differences between the lines with respect to agronomic and biochemical characteristics In particular lines 6 and 11 had bate, performance than both the other lines and the standard cultivar because of their seed yield and quality