ANALYSIS OF DIFFERENT CHARACTERISTIC SOME BREAD WHEAT (Triticum aestivum L.) GENOTYPES IN TERMS OF AGRICULTURAL FEATURES IN DIYARBAKIR PROVINCE CONDITIONS

Abstract

Since wheat is the basic raw material of many food products in human nutrition, its importance continues to increase from the past to the present. With the effect of many factors, especially global warming, environmental differences are observed even between locations close to each other. Therefore, it is of great importance to develop varieties on the basis of location and not on the basis of the region in our country and to make recommendations to the producers suitable varieties. The prominence of facultative genotypes, too in terms of grain yield and quality in breeding studies conducted in Diyarbakir conditions due to the change in climate data led to this study. The study was carried out in the GAP International Agricultural Research and Training Center experiment area in the 2014-2015 season under support irrigation conditions. The current study was conducted in a experiment randomized block design with 3 replications. The experiment material consisted of 22 advenced bread wheat lines and 3 control varieties. All the properties examined were found to be statistically significant at the p?0.01 level. G4, G20 and G22 for grain yield G3, G11, G19 and Konya-2002 for hectoliters weight G9, G15, G23, Konya-2002 and Cemre for thousand grain weight were seen to be the best genotypes. Also, in protein ratio; G11, G17 and Cemre, in the zeleny sedimentation amount; G10, G11, G17 and Konya-2002, in the wet guluten ratio; It has been determined that G11, G17, G23 and Cemre are ideal genotypes. In the 2014-2015 season, no yellow rust inoculation was performed, but it was determined that other genotypes, except G5 and G25, were immunologically immune or included in the resistant group, considering the epidemics of rust breeds found in natural environment only. As a result, it was decided to preserving the seeds of the genotypes determined to be ideal and to repeat the study at the same location for at least one more year.