Variation in grain yield and quality of romanian bread wheat varieties compared to local varieties in northwestern turkey

Tayyar S.

ROMANIAN BIOTECHNOLOGICAL LETTERS, vol.15, no.2, pp.5189-5196, 2010 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Article
  • Volume: 15 Issue: 2
  • Publication Date: 2010
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.5189-5196
  • Çanakkale Onsekiz Mart University Affiliated: No


Fourteen bread wheat varieties, 12 introduced from Romania and two local Turkish ones were investigated in Northwestern Turkey for grain yield and grain quality in order to determine the most suitable and superior new wheat varieties for the region. The varieties were grown in two successive growing seasons (2005-2006 / 2006-2007) in a completely randomized block experimental design with three replications. Significant differences in grain yield and quality parameters such as protein gluten gluten index, sedimentation, modified sedimentation, hectoliter weight and grain moisture were found between the two local and introduced varieties. Significant genotype x year interactions was observed for all the traits examined except for protein, grain moisture and hectoliter weight. The grain yield of local varieties, Gonen and Saqittario was 454.4 kg da(-1) and 419.4 kg da(-1)), respectively. The highest grain yield was obtained from introduced Romanian variety of Joseph (475.5 kg da(-1)) whereas Turda (344.0 kg da(-1)) and Diva (348.2 kg da(-1)) gave the lowest grain yield. The highest grain protein content was 12.78% for Ardeal and the lowest 10.85% for Gabriela. Correlation coefficients analyses revealed negative relationships between grain yield and gluten (-0.311**), sedimentation (-0.362***) and modified sedimentation (-0.265*), and positive relationships between grain yield and hectoliter weight (0.312**). Protein was positively associated with gluten (0.275**) and modified sedimentation (0.253*). No relationships were observed between grain moisture and other investigated traits. The studies suggest that the Romanian bread wheat variety, Joseph with higher grain yield and better quality characters in comparison with local varieties could be a new variety for the Northwestern region of Turkey.