Evaluation Performance of Four Soft Wheat GenoTypes (Triticum Aestivum L.) by Addition of Kinetin Concentrations at Different Growth Stages
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Genotypic Combination, Grain Yield, Triticum Aestivum L., Gluten, Kinetin
Abstract
The key objective of this study is to investigate the quality production of four different genotypes of bread wheat (Triticum aestivum L.). The main factor involved four different genotypes of bread wheat (Slambo, Strain 10, Research 208, and ECSAD 901); the second affecting factor was the three different concentrations of ketones (0, 10, and 15 ppm). While the sub-second factor was the time spraying the ketones at the different growth stages within the stage of branches (main leg + one branch ZGS21), the elongation phase (it is the appearance of the second node on the main leg ZGS32), and the ventral stage (which involved the first appearance of the sheath of the leaf ZGS49). The production performances, or the total seeds of three different genotypic combinations (Research 208, Strain 10, and ECSAD 901), were quite similar to each other: 4.55, 4.64, and 4.67 tons/hectare, respectively. These results were due to the positive superiority of strain 10 in the number of ears in the unit compared with other genotypic combinations. Also, the superiority of the three different combinations was in the number of seeds in each ear compared to the Slambo genotype. In addition, the three different combinations were similar in the protein content of their flour. While strain 10 had the highest content of wet and dry gluten. Adding ketone at a level of 15 ppm resulted in having the highest value of the number of spikes as well as the number of seeds in each spike and the total seed production. Despite the high amount of seeds, the protein content had increased, as well as wet and dry gluten, while the ash decreased. The ketone addition to the plants at the ventral stage resulted in improving most of the wheat traits. The amount of seeds had increased by 4.82 tons/hectare, flour content of wet gluten (33.14%), dry gluten (14.43%), and ash (0.49%). The total weight of seeds (tons/hectare) showed that there is a positive and significant correlation between the number of ears (0.629) and the number of spike grains (0.782).
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