INTRODUCTION
Wheat is widely grown as a rain-fed crop in semi-arid areas, where large fluctuations occur in the amount and frequency of rainfall from year to year. The wheat quality characteristics are usually influenced by genotype, environmental factors and interactions between genotype and environment. Both irrigated (Sharma et al., 2010) and rainfed conditions (Sharma et al., 2012) and genotype × environment (GE) interaction has a significant effect on grain yield. Khazratkulova et al. (2015) determined that there were significant effects of environment and genotype × environment interaction on yield and quality traits. Adverse environmental conditions during the anthesis and grain filling period have been identified as a major constraint to wheat quality worldwide (Jiang et al., 2009;
Triboi et al., 2003). Wheat breeding programs have aim to develop genotypes that are stable for high grain yield and quality. The impact of the environment can determine the effectiveness of selection for simultaneous improvement of grain yield and quality.
Results obtained from the physical, chemical and technological measurements to determine the quality of wheat established important ideas about the bread qualities of the analyzed wheat (Dıraman et al., 2013). The foremost determinants of wheat quality are endosperm texture (grain hardness), protein content and gluten strength (Pasha et al., 2010). In the evaluation of flour quality, rheological studies
are widely used and are considered useful techniques. Some instruments are used to assess dough properties in wheat trade. Farinograph test measures the development time, water absorption and stability. These parameters are used to determine wheat quality widely (McFall and Fowler, 2009).
Farinograph is the most universally used physical dough- testing instrument to measure the plasticity and mobility of the dough. In recent years National Wheat Procurement Office (Toprak Mahsulleri Ofisi TMO) and Commodity Exchanges made pricing based on quality characteristics in wheat trade. Farinograph quality number is used as a quality criteria in creating wheat classification groups. Several instruments measuring rheological properties of dough are developed to determine bread wheat flour quality.
Alveograph, farinograph, mixograph and extensograph are used to determine dough properties and bread making value.
Farinograph is one of the most common flour testing machines in use today. This instrument allows classifying the flour tested by measuring not only its gluten strength but also the hydrating power of the flour. In this study, thirty two wheat genotypes (Triticum aestivum L.) were grown during 3 years (2012-13, 2013-14, 2014-15) in Konya location. It has been tried to reveal differences by determining grain yield, protein content, hardness, Zeleny sedimentation value farinograph properties in rainfed and irrigated conditions.
ISSN (Online): 2311-3839; ISSN (Print): 2312-5225 DOI:https://doi.org
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10.22194/JGIASS/7.867 http://www.jgiass.comEVALUATION OF GRAIN YIELD, SOME QUALITY TRAITS AND FARINOGRAPH PARAMETERS IN BREAD WHEAT GENOTYPES GROWN
IN IRRIGATED AND RAINFED
Mehmet Sahin
*, Aysun Gocmen Akcacik, Seydi Aydogan, Sümeyra Hamzaoglu and Berat Demir
Bahri Dagdas International Agricultural Research Institute, Konya, Turkey
*Corresponding author e-mail: muhmehmet.sahin@tarimorman.gov.tr
This study was conducted with 32 bread wheat genotypes in rainfed and irrigated conditions during 2012 to 2015 in central location of Bahri Dağdaş International Agricultural Research Institute. The aim was to determine grain yield, some quality traits (protein, hardness, Zeleny sedimentation) and farinograph parameters (dough development time (DDT), water absorption capacity (WAC), dough stability (STAB), softening value (DS10 and DS12), Farinograph quality number (FQN)) in irrigated and rainfed conditions. Mean values of three years in rainfed conditions were as grain yield 344.23 kg da-1, protein 14.76%, hardness 55.15, Zeleny sedimentation value 48.03 ml, DDT 6.03 min., WAC 62.53, STB 7.54 min., DS10 53.82%, DS12 97.81%, FQN 109.94. Mean values of three years in irrigated conditions were recorded as grain yield 594.23 kg da-1, protein 13.12%, hardness 56.09, Zeleny sedimentation value 37.79 ml, DDT 5.72 min., WAC 61.54, STB 8.82 min., DS10 70.94%, DS12 97.81%, FQN 109.88. In this study farinograph quality number wasn’t affected by environmental conditions and results were similar both in rainfed and irrigated conditions. Dough development time, water absorption capacity and degree of softening in rainfed conditions were higher than irrigated conditions. Stability degree was higher in irrigated than rainfed conditions. The differences between genotype, years and locations were statistically significant (p<0.01) regarding farinograph traits.
Keywords: Bread wheat, quality traits, grain yield, farinograph.
MATERIALS AND METHOD
Thirty two bread wheat varieties (Ahmetağa, Aliağa, Altay- 2000, Bağcı-2002, Bayraktar-2000, Bezostaya-1, Bozkır, Dağdaş-94, Demir-2000, Ekiz, Eraybey, Es-26, Eser, Gerek- 79,Göksu-99, Gün-91, Karahan-99, KateA-1, Kınacı-97, Kıraç-66, Konya-2002, Müfitbey, Nacibey, Pehlivan, Selimiye, Sönmez-2001, Sultan-95, Süzen, Tosunbey, Ukrayna, Victoria, Yunus ) were used as material. Trial was conducted in BDIARI in the growing period of 2012-2015 under rainfed and irrigated conditions in randomized complete block design with 3 replicates.
Table 1. Trial environments and properties.
Code Growing season
Location Irrigated (ml)
Rained (ml) E1 2012-2013 Konya Central 100mm 306.1
E2 2012-2013 Konya Central - 306.1
E3 2013-2014 Konya Central 100 mm 320.0
E4 2013-2014 Konya Central - 320.0
E5 2014-2015 Konya Central 100 mm 389.0
E6 2014-2015 Konya Central - 389.0
Under irrigated condition, 100 ml water were given per year.
There was no irrigation applied under rainfed condition.
Quality and farinograph analyses were done by two replicates (Table 2). Grain yield, protein content, hardness, Zeleny sedimentation, farinograph parameters were determined.
Wheat samples were tempered according to AACC method 26-95 (to be 14.5% moisture) and milled according to AACC method 26-50 with Brabender Quadrumat Junior mill. Protein ratio was measured with Leco FP 528 analyzer (Leco Inc, St Joseph, MI) according to AOAC 992.23 (Anonymous, 2009).
Zeleny sedimentation were determined according to AACC 56-61A (Anonymous, 2000). Farinograph properties were determined according to AACC approved methods 54-21 with 50 g mixing bowl (Brabender AT model 50) (Anonymous, 2000). Farinograph instrument was used in connection with Brabender farinograph. Ink. software and computer. Farinograph parameters (development time, water absorption, stability, degree of softening (10 minutes and 12
minutes), farinograph quality number (FQN) were determined in this analysis. Results were analyzed with JMP 11 statistical program (Anonymous, 2014).
RESULTS AND DISCUSSION
Variance analyses of grain yield, some quality traits (protein, hardness and Zeleny sedimentation) and farinograph parameters are given in Table 2 and indicated significant differences. Dough development time (DDT), water absorption capacity (WAC), dough stability (STAB), softening value (DS10 and DS12), Farinograph quality number (FQN) were examined. Significant interactions between genotypes, years and locations were determined (Table 2).
Grain yield and other traits of the 32 varieties showed variation in each environment and year. The grain yield of the varieties ranged from 344.77 to 628.27 kg da-1, the average grain yield was determined as 470.70 kg da-1 (Table 3). Grain protein content is one of the important components that determine end-use quality. Differences in both protein quantity and quality meaningfully effect flour quality and bread making (Kim et al., 2000). In this study protein content was varied between 15.36 and 13.28%. The highest grain yield and the lowest protein content were determined in Yunus variety. These findings confirm the negative correlation between yield and protein content. While protein content is affected by environmental factors and protein quality is determined genetically. Aydoğan et al. (2018) found that significant differences between the varieties were determined in terms of investigated traits under rainfed and irrigated conditions. They reported that protein ratio and Zeleny sedimentation were determined as 13.6% and 46.8 ml in rainfed conditions, 12.3% and 44.0 ml in irrigated conditions, respectively. Drought conditions tend to promote grain protein deposition over starch accumulation (Fernandez-Figares et al., 2000). Mean value of protein content was 14.76% in rainfed conditions, mean value of protein content was 13.12% in irrigated conditions (Table 5).
Barutcular et al. (2016) found that the rainfed environment (water stress) caused a significant decrease in grain quality
Table 2. Analysis of variance of grain yield, some quality traits and farinograph parameters (sum of squares).
Source DF Grain yield
Protein Hardness Zeleny (ml)
DDT WAC STAB DS10 DS12 FQN
Genotype 31 12949** 92.78** 10357.0** 12392** 1877.0** 1793.4** 2669.0** 25138.1** 3871.6** 4750.9**
Years 2 66443** 461.70** 3961.0** 1933** 368.1** 2999.5** 487.8** 4762.9** 1120.9** 3349.8**
Location 1 26088** 187.31** 80.7 3168** 9.54* 9351.0** 157.4** 2755.1** 6931.3** 457.2
Replication 1 23.6 1.36 49.2 4262 1.36 1.33 1.33 67.78 67.78 67.78
Gen.*Years 62 16930** 86.17** 6778.0** 4356 711.0** 284.3** 1010.9** 15402.2** 2376.6** 1940.5**
Gen.*Loc. 31 105676** 37.78** 2229.0* 2892** 264.1** 55.63** 506.0** 9337.3** 1505.3** 7016.9**
Years*Loc. 2 48039** 201.06** 285.9* 1910** 238.3** 129.5** 245.0** 44338.2** 1298.9** 5666.8**
Error 253 25072 155.10 11641.0 12745 493.83 146.22 807.2 15924.2 2538.8 1523.8 DDT: Farinograph development time (min). WAC: Water absorption capacity (%), STAB: Farinograph stability (min), DS10:
Farinograph softening degree (10 minute, farinograph unit FU), DS12: Farinograph softening degree (12. Minute., farinograph unit FU) FQN: Farinograph quality number (mm),
characteristics except grain protein and dry gluten content in their study. Grain hardness for commercial purposes is one of the important distinguishing factors in wheat and an important role in the suitability of milling in a commercial mill (Hruskova and Svec, 2009). The grain hardness value (PSI) of the varieties changed between 47.71 and 66.39 while the mean of hardness value was determined as 55.66. According to the PSI hardness values, the hardest variety was Tosunbey (47.71) and the softest variety was Göksu (66.38) (Table 3).
Wheat hardness is influenced especially by genetic factors, but can be influenced by environment and factors like moisture, lipids, pentosans and protein content (Turnbull and Rahman, 2002). Both higher gluten content and a better gluten quality give rise to slower sedimentation and higher Zeleny test values (Hruskova and Famera, 2003). Zeleny sedimentation value ranged 28.42 to 51.75 ml. Mean Zeleny sedimentation value was found as 41.15 ml.
Table 3. Grain yield and some quality traits of varieties.
Variety Grain yield (kg da-1)
Protein (%)
Hardness (PSI)
Zeleny sedimentation
(ml) Ahmetağa 519.64 13.86 53.23 42.92
Aliağa 425.43 13.95 60.09 31.58
Altay-2000 428.82 14.62 58.74 42.92 Bağcı-2002 396.65 13.96 54.97 44.42 Bayraktar-2000 521.80 13.29 60.85 34.75 Bezostaya-1 422.04 14.20 51.25 44.92
Bozkır 492.54 13.52 57.31 41.58
Dağdaş-94 435.63 15.08 50.27 28.42 Demir-2000 453.60 14.23 55.07 43.42
Ekiz 510.71 14.04 48.75 35.25
Eraybey 519.30 13.43 58.38 48.17
Es-26 479.81 14.42 62.12 43.33
Eser 432.75 14.46 60.27 38.33
Gerek-79 400.60 14.32 64.92 37.08 Göksu-99 459.95 14.48 66.39 38.25
Gün-91 344.77 14.58 49.35 48.58
Karahan-99 490.48 14.20 60.06 47.25
KateA-1 540.90 13.40 48.49 33.75
Kınacı-97 455.07 13.47 59.42 36.92 Kıraç-66 415.72 15.36 59.26 39.50 Konya-2002 514.27 13.97 55.83 46.58 Müfitbey 437.02 14.08 50.21 39.08
Nacibey 487.17 13.78 53.41 45.33
Pehlivan 494.64 13.95 49.95 42.33 Selimiye 467.80 13.97 48.43 40.67 Sönmez-2001 443.25 13.69 51.41 36.83 Sultan-95 438.59 14.52 60.36 39.58
Süzen 474.77 14.09 63.17 32.42
Tosunbey 472.78 14.43 47.71 42.08
Ukrayna 436.55 13.75 52.35 51.75
Victoria 621.07 13.44 54.70 51.75
Yunus 628.27 13.28 54.53 47.17
Mean 470.70 14.06 55.66 41.15
Zeleny sedimentation value is an indicator of the quality of gluten. Zeleny sedimentation value were affected due to
years, growing conditions and varieties. Mean value of Zeleny sedimentation was 48.03 ml in rainfed conditions, mean value of Zeleny sedimentation was 37.79 ml in irrigated conditions (Table 5). Pasha et al. (2007) reported that Zeleny sedimentation value was affected by years and varieties in their study.
Farinograph traits of varieties: Dough strength traits are important in the selection of bread wheat breeding materials and in evaluating the quality of various types. Farinograph evaluates the behavior of flour during kneading and records such as water absorption capacity of flour, dough development time, dough stability. Dough development time (DDT) of varieties ranged between 3.2 to 12.5 min.
Table 4. Farinograph traits of varieties.
Variety DDT WAC STB DS 10 DS12 FQN Ahmetağa 8.2 61.9 10.7 16.7 40.8 135.8 Aliağa 3.9 59.2 5.8 66.2 122.2 74.7 Altay-2000 5.3 60.3 8.4 32.7 69.5 106.8 Bağcı-2002 6.3 62.6 10.0 18.7 65.0 134.0 Bayraktar-2000 8.7 57.3 12.7 11.3 26.2 183.5 Bezostaya-1 5.7 63.9 8.7 25.3 67.7 114.3 Bozkır 8.9 61.5 11.5 23.5 60.5 159.8 Dağdaş-94 3.2 67.3 3.7 99.0 148.7 56.3 Demir-2000 3.4 65.0 4.8 71.3 116.5 66.2
Ekiz 4.0 62.8 6.9 51.2 90.7 88.0
Eraybey 8.1 61.6 10.7 15.8 53.8 149.3 Es-26 6.0 61.1 9.0 54.0 96.3 106.8 Eser 5.4 58.5 7.3 57.5 107.5 111.5 Gerek-79 3.2 60.6 4.1 92.8 128.2 57.3 Göksu-99 6.0 59.0 8.8 36.3 78.7 115.3 Gün-91 7.5 63.8 9.8 53.7 98.3 124.8 Karahan-99 7.0 59.9 8.8 18.0 62.2 123.8 KateA-1 3.7 62.0 5.7 65.8 94.3 77.5 Kınacı-97 6.0 60.5 8.9 53.7 94.2 108.2 Kıraç-66 4.3 60.9 4.2 101.7 166.0 64.8 Konya-2002 4.4 64.6 7.5 41.5 82.0 89.2 Müfitbey 5.3 62.5 7.2 34.0 76.8 98.5 Nacibey 4.5 64.2 6.9 38.7 70.0 93.5 Pehlivan 4.4 64.0 6.3 47.2 79.7 84.5 Selimiye 4.4 64.4 7.7 55.5 89.7 94.3 Sönmez-2001 3.5 63.9 5.4 49.0 76.0 76.7 Sultan-95 5.5 61.6 8.8 54.8 95.5 106.2 Süzen 3.6 59.1 4.0 90.3 136.5 61.7 Tosunbey 9.7 62.9 12.4 18.2 50.3 154.2 Ukrayna 9.2 63.8 12.2 15.5 45.0 167.8 Victoria 12.5 62.6 12.6 19.7 45.3 179.2 Yunus 6.3 62.6 10.8 20.0 64.3 136.2 Mean 5.87 62.04 8.18 45.35 84.33 109.46 DDT: Farinograph development time (min). WAC: Water absorption capacity (%), STAB: Farinograph stability (min), DS10:
Farinograph softening degree (10 minute, farinograph unit FU), DS12: Farinograph softening degree (12. minute, farinograph unit FU) FQN: Farinograph quality number
Mean dough development time (DDT) was 5.87 min., maximum DDT was Victoria (12.5 min.) and minimum DDT was Gerek-79 and Dağdaş-94 (3.2 min.). The results are reported in Table 4. Igbal et al. (2015) reported that dough development time is affected by the concentration and quantity of wheat protein. Long dough development time is a desirable feature for bread. DDT of genotypes grown in rainfed conditions had higher than DDT of genotypes grown in irrigated conditions. While mean DDT in rainfed conditions was 6.03 min., mean DDT in in irrigated conditions was 5.72 min. (Table 5).
Water absorption capacity (WAC) of varieties ranged between 57.3 to 67.3%. The mean water absorption capacity (WAC) was 62.04% with maximum in Dağdaş-94 (67.3%) and minimum in Bayraktar-2000 (57.3%) (Table 4).
Yamamoto et al. (1996) reported that wheat flour having a higher protein content and damaged starch had a higher farinographic water absorption value than those with low protein content and less damaged starch. Mean WAC in rainfed conditions was 62.53% while in irrigated conditions was 61.54% (Table 5). The high water absorption capacity is a feature requested by bakers. WAC of genotypes grown in rainfed conditions was high than genotypes grown in irrigated conditions.
It is clear from Table 5 that the lowest value of farinograph stability (STAB) was observed in Dağdaş 94 (3.7 min.) whereas the maximum STAB in Bayraktar 2000 (12.7 min.);
however, mean farinograph stability (STAB) was 8.18 minute. High STAB value is a desirable feature. STAB of genotypes grown in rainfed conditions was low (7.57 mi,) than genotypes grown in irrigated conditions (8.82 min.) (Table 5).
Mean softening degree (DS12) was found as 84.33 FU. Kıraç 66 had the highest DS12 (166 FU) while Bayraktar 2000 had the lowest DS12 (26.2 FU) (Table 4). It is desirable that the degree of softening (DS12) must be low. DS12 of genotypes grown in rainfed conditions was high than genotypes grown in irrigated conditions. The mean DS12 in rainfed conditions was 97.81 FU. and 70.94FU in irrigated conditions (Table 5).
Farinograph quality number of varieties are given Table 4.
Mean farinograph quality number (FQN) was 109.46;
maximum FQN in Bayraktar-2000 (183.5) and minimum in
Süzen-67 (61.7). Insignificant difference was found between FQN values in rainfed and irrigated conditions (Table 5).
These results are consistent with Aydogan et al. (2015) who reported farinograph properties in bread wheat varieties as DDT (4.22 min.), WAC (61.76%), STB (6.68 min), SFT 12 (100.99 FU) and FQN (86.87). Şahin et al. (2013) studied 314 bread wheat genotypes and determined DDT (9.2 min.), WAC (63.1), STB (14.4) and FQN (70.6 min.) in their study.
Conclusıon: It is concluded that the bread wheat verities react dissimilarly to the environment. Therefore, the cultivation conditions, apart from genetic potential, have an impact on the quality of grain. The three-year mean values showed significant impact of the environmental on the grain yield and quality of the varieties. The mean grain yield in rainfed conditions was low than in the irrigated conditions, while the protein content and Zeleny sedimentation values were high than in the irrigated conditions. DDT and WAC were high in rainfed conditions than irrigated conditions. STAB value was high in irrigated conditions than rainfed conditions. It has been determined that FQN wasn’t affected from environmental conditions and similar results were determined in rainfed and irrigated conditions. It is known that the technological quality of wheat flour is determined by wheat genotype and growing conditions, or interaction of genotype and environment. Mean values of grain yield, protein content, Zeleny sedimentation, DDT, WAC, and STAB were in the range of 157.91-606.80 kg da-1, 12.71-16.08%, 38.20-56.28 ml, 4.27-8.38 min., 58.41-65.40%, 5.85-8.41 min., respectively in rainfed conditions. Mean values of grain yield, protein content, Zeleny sedimentation, DDT, WAC, and STAB were in the range of 505.90-723.00 kg da-1, 12.35- 14.95%, 37.37-38.21 ml, 5.14-6.13 min., 58.42-65.04%, 7.39-10.97 min., respectively in irrigated conditions. In conclusion, the results obtained show that both the genotype and environment significantly affected grain yield and bread wheat quality.
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Table 5. Mean of farinograph traits and grain yield and some quality in irrigated and rainfed conditions.
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