| Titles |
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English :
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Effect Of Sowing Date And Nitrogen Fertilization Levels On Productivity And Technological Qualities Of Some Bread Wheat Genotypes
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Arabic :
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تاثير ميعاد الزراعة ومعدلات مختلفة من التسميد الآزوتى على الإنتاجية والصفات التكنولوجية لبعض التراكيب الوراثية من قمح الخبز
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| Abstract |
Four field trials were carried out during two winter growing seasons (2008/09 and 2009/10) in a clay soil at the experimental farm of Kafr El-Hamam Agricultural Research Station, Sharkia Governorate, Egypt. The research work was carried out to study the effect of two sowing dates (20, November and 20, December), three nitrogen levels (25, 50 and 75 kg N/fed) and six bread wheat genotypes i.e., Doven, Shandaweel 1, Gemmiza 9, Sids 12, Sakha 94 and Sakha 93, on grain yield, yield attributes and some technological qualities. Split plot design was used in three replications. The obtained results revealed that late sowing decreased plant height, number of spikes/ m2, number of grains / spike, 1000–grain weight and grain yield, while days to heading and days to maturity were earlier. Nitrogen levels appeared to be significantly affected all studied traits. Highly significant differences were detected among the studied wheat genotypes concerning all studied traits. Doven and Sakha 93 genotypes were the highest for grain yield. Meanwhile, Gemmiza 9 was the highest for grains number and 1000-grain weight traits. Doven and Sids 12 produced higher spikes number/ m2.
Bread making quality of wheat depends on the quality and quantity of proteins in the grain endosperm. While the first parameter is genetically determined, the latter is mostly influenced by the environment, especially nitrogen fertilization. The success of breeding for high technological quality depends on improvements in both the potential level of genotypes and stability of quality expression. The results indicated that chemical composition of wheat grains resulted from fertilization by 25, 50 and 75 kg N/fed. Showed that protein content tended to be increased on N- level was increased. The results of baking evaluation, the characteristics of balady bread were not significantly affected by nitrogen levels but it was significantly between color and roundness measurements.
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| Publication year |
2010
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| Organization Name |
Food Technology Research Institute (FTRI)
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| serial title |
Egypt. J. of Appl. Sci.
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| Author(s) from ARC |
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| Publication Type |
Journal
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