The Effects of Nitrogen Fertilization on Grain Yield and Quality in Some Bread Wheat Varieties

Ozturk I., GÖKKUŞ A.

JOURNAL OF AGRICULTURAL SCIENCES-TARIM BILIMLERI DERGISI, vol.14, no.4, pp.334-340, 2008 (SCI-Expanded) identifier

  • Publication Type: Article / Article
  • Volume: 14 Issue: 4
  • Publication Date: 2008
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), TR DİZİN (ULAKBİM)
  • Page Numbers: pp.334-340
  • Çanakkale Onsekiz Mart University Affiliated: Yes


Wheat is widely grown in Trakya Region of Turkey. Thus many wheat varieties are introduced into the region every year. This wide range of wheat varieties cultivated in the region inevitably causes some problems such as low yield and quality, disease, sensitivity to cold and drought. Therefore, in this present study, the objective was to determine the best variety and nitrogen dose for wheat. The study was conducted in Experimental Field of Trakya Agricultural Research Institute in 2003/2004 and 2004/2005 growing periods. The experiment was set up according to randomized complete split blocks design with four replicates. Main plots consisted of the varieties (Gelibolu, Pehlivan, Turan-2000, Kate A-1 ve Golia) and sub-plots consisted of nitrogen doses (0, 4, 8, 12 and 16 kg/da). Nitrogen was equally divided in three parts. First part was applied before seeding, second part was applied at tillering stage and third part was applied at jointing stage. In the first year, there was no significant difference between varieties as well as nitrogen doses. In the second year, Kate A-1 and Turan-2000 produced higher grain yield (539.9 +/- 35.1 and 537.0 +/- 39.8 kg/da, respectively) compared to other varieties. In this year, grain yield increased with increasing nitrogen doses. The highest grain yield (616.1 +/- 23.4 kg/da) was obtained from the highest nitrogen dose(16 kg/da). Nitrogen application improved the quality parameters of flour (gluten and sedimentation value). This effect continued until 8-16 kg/da nitrogen doses according to the varieties and years. In general, bread quality of flour obtained from Golia and Gelibolu varieties was higher than other varieties. Gelibolu is recommendable for Thrace region when both grain yield and flour quality are considered.