Biotech Studies 2017, Vol 26, Num, 3     (Pages: 015-022)

The Effects of Genotype x Environment Interaction on Some Quality Assessments in Bread Wheat (T. aestivum L.)

Turhan KAHRAMAN 1 ,İrfan ÖZTÜRK 1 ,Remzi AVCI 1 ,Hüsnü AKTAŞ 2

1 Trakya Tarımsal Araştırma Enstitüsü, Edirne
2 Mardin Artuklu Üniversitesi Kızıltepe Yüksek Okulu Kızıltepe, Mardin
DOI : 10.21566/tarbitderg.359027 Viewed : 1008 - Downloaded : 793 The purpose of this study was to determine the effects of genotype, environment and variety x environment interaction on some quality traits of bread wheat varieties. This research was carried out at Edirne1, Edirne2, Keşan, Lüleburgaz and Tekirdağ locations in 2015–16. Setting up with 25 varieties (5 check/control and 20 advanced lines), this study was conducted in a randomized complete block design technique with four replications. In the present research, thousand kernel weight, test weight, protein content, wet gluten content, gluten index, and zeleny sedimentation of the varieties were investigated at five different environments. The effects of genotype, environment and variety x environment interaction on investigated properties were found statistically significant. These traits have been variously affected by varieties and environment. The environment has the lowest effect on test sedimentation, while the effect is highest on 1000 grain and test weight of the varieties. According to the average results, thousand kernel weight of genotypes obtained in all locations changed between 29.9–48.1 (39.7) g; test weight 78.3–85.7 (81.84) kg/hl, protein content; 10.0– 12.9% (11.09), wet gluten; 25.4–39.5% (32.20), gluten index; 18.8–93.1% (66.88), and zeleny sedimentation 18.9–59.7 (41.03) ml. There was a significant correlation between protein content, wet gluten and grain weight; on the other hand, the zeleny sedimentation, gluten index and test weight were found to be significantly related to each other. Number lines 18, 25, 14 and Aldane variety had the highest value in terms of protein content, wet gluten and grain weight; number line 7 has the lowest value in terms of zeleny sedimentation, gluten index and test weight. Tekirdağ and Edirne2 locations are obtained/determined as the environment with best quality and Edirne1 location as the lowest. Aldane, number lines 3, 7 and 25 had the highest, while number genotypes 21, 19 had the lowest value for observed characteristics. Keywords : Bread wheat, genotype, environment, quality