Effect of Different Levels of Nitrogen Fertilizer on some Qualitative Traits for Varieties of Bread Wheat (Triticum aestivum L.) | ||
| Journal of Tikrit University For Agriculture Sciences | ||
| Article 1, Volume 17, Issue 0, February 2017, Pages 670-678 | ||
| Authors | ||
| Fakher- aldian A. Sedeeq; Hussein K. A. Al-azawi; Muhsin A. Ahmed Al-Janabi | ||
| Abstract | ||
| A field experiment was carried out in the Diyala governorate about 50 km north of Baghdad during seasons 2014-2015(S1) and 2015-2016 (S2) according to the design (RCBD) of factorial experience in three replicates to study the effect of different levels of nitrogen fertilization (zero, 80, 160 and 240) kg.ha-1 as urea (46%N) on quality characteristics for eight varieties of bread wheat, (Triticum aestivum L.) which are (Ibba-99, Tamuz-2, Rashed, Latifah, Abu-Ghraib, Bengal, Sham-6 and Sagittario). The response of wheat varieties were estimated by studying the qualitative characteristics of grain and flour such as (hectoliter weight, flour extraction, flour protein, grain protein rate, and wet and dry gluten). The results showed that increase nitrogen fertilization levels had a significant effect (p <0.01) in the qualitative characteristics of grain and flour. Treatment of 240 kg N.ha-1 gave the highest percentage of grain protein (12.43) – (12.48), flour protein (11.74) - (11.73), wet gluten (32.29)- (31.67) and dry gluten (16.39)- (16.54) in both seasons. Varieties also showed a significant difference in the qualitative characteristics. Tamuz-2 variety gave the highest grain protein percentage about (12.22) – (11.93), wet gluten (32.29) - (30.59) and dry gluten (16.69)- (16.30) in both seasons from all used varieties. | ||
| Keywords | ||
| wheat; nitrogen; Varieties; Qualitative traits | ||
|
Statistics Article View: 118 PDF Download: 65 |
||