COMPARİSON OF ADVANCED LEVEL BREAD WHEAT (Triticum aestivum L.) LİNES AND REGİSTERED VARİETİES İN TERMS OF AGRİCULTURAL FEATURES

Abstract

Wheat is one of the most important products in human nutrition from past to present. In addition, consumption of wheat by processing it in to different products (flour, cake, biscuit, pasta, etc.) increases the amount of consumption. Due to the high adaptability of bread wheat and low soil selectivity, it is easy to grow. This current study was carried out rainfall-based conditions during the 2011-2012 growing season in Diyarbakır province of Turkey. The aim of the study; It is to determine the lines superior to the varieties in terms of grain yield and quality. The experiment was established with 20 advanced lines and 5 control varieties, with 3 replications according to randomized experimental design. In the study, genotypes were subjected to one-way ANOVA analysis. Genotype-feature relationship was presented visually with the GGE biplot model. According to the results of variance analysis, it was determined that there were statistically significant differences in p?0.01 level in all features except for hectolitre weight. In the study, in grain yield; G3, G17, G19, G21 and G22 protein ratio; G2, G16 and G17 zeleny sedimentation amount; It has been determined that G17 and G18 lines are superior to control varieties. Superior lines had included in the breeding program for testing in different environments. In study, especially G17 line had good values in terms of grain yield and quality. Therefore, it should be examined in detail. It can also be used as a parent in breeding programs. Examination of the G17 line in collaboration with bioinformatics, modern (molecular) and classical breeding will contribute to breeding programs.