Malaysian Journal of Sustainable Agriculture (MJSA)

GRAIN YIELD AND QUALITY OF WHEAT AS AFFECTED BY CULTIVARS AND SEEDING RATES

ABSTRACT

GRAIN YIELD AND QUALITY OF WHEAT AS AFFECTED BY CULTIVARS AND SEEDING RATES

Journal: Malaysian Journal of Sustainable Agriculture (MJSA)
Author: Intsar H. H. Al-Hilfy, S. A. Wahid, H. M. K. Al-Abodi, S. A. A. Al-Salmani, Md. Reaz Mahamud, Prof. Dr. Md. Bellal Hossain

This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited

DOI: 10.26480/mjsa.01.2019.08.12

An experiment was conducted at Research Station, State Board for Seeds Testing and Certification, Baghdad, Iraq during 2015-2016 and 2016-2017 seasons to determine the effect of six seeding rates (80, 100, 120, 140, 160, and 180 kg ha-1) on yield and quality of three wheat cultivars (Bohooth 22, Bohooth 158, and Rasheed). The experiment was laid out in Randomized Complete Blocks Design (RCBD) with split plots arrangement placing seeding rates in main plots and cultivars in sub-plots with three replicates. Seeding rate 140 kg ha-1 gave highest grain yield (4.95 and 4.99 t ha-1) for both seasons, respectively. Seeding rate 80 kg ha-1 gave highest protein content (13.95% and 13.68%) and gluten (34.46% and 32.95%) for both seasons, respectively. Seeding rate of 140 kg ha-1 gave the highest protein yield (618.60 kg ha-1) during the first season, while seeding rate of 120 kg ha-1 gave the highest yield in this trait (621.02 kg ha-1) during the second season. Rasheed cultivar plants produced highest grain yield (4.77 and 4.89 t ha-1), whereas Bohooth 158 plants recorded highest protein content (13.13% and 13.28%) and gluten (34 .85% and 33.21%) for both seasons, respectively. So, it’s recommended to cultivate the three studied wheat cultivars at seeding rate 140 kg ha-1 to obtain highest grain yield, whereas seeding rate 80 kg ha-1 is the best to get the highest protein and gluten content.
Pages 08-12
Year 2019
Issue 1
Volume 3

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