Sowing Time, Variety and Seed Fungicide Application Effect on Grain Quality Properties of Bread Wheat

Authors : İsmet BAŞER, İlker GİDER, Oğuz BİLGİN, Alpay BALKAN

Pages : 83-90

View : 17 | Download : 6

Publication Date : 2020-07-30

Article Type : Research Paper

Abstract :In the present s tudy, Esperia, Genesi, Anapo bread wheat varieties insert ignore into journalissuearticles values(early, middle and late-maturing time, respectively); were used as materials and the seeds of these varieties were treated with 4 different seed fungicides insert ignore into journalissuearticles values(Prothioconazole + Tebuconazole, Carboxin + Thiram, Prochloraz + Triticonazole and Control); before sowing. After that, these 3 varieties were sown on November 1, November 15 and November 30. The quality characters such as tes t weight, gluten ratio, gluten index, sedimentation value, sunn pes t damage ratio, black point ratio and protein ratio were inves tigated. When the quality features are analyzed in terms of three different sowing times, the highes t quality values are obtained from 2nd sowing time, while the lowes t values are obtained from the cultivation on 1s t sowing time. Among the wheat varieties, the highes t quality values were obtained in the Esperia variety, while the lowes t values were the earlies t variety Anapo. When the effects of four different seed fungicide applications on the quality characteris tics are examined, the highes t means were in Carboxin + Thiram and Prochloraz + Tiriticonazole fungicide applications for gluten ratio; were in Carboxin + Thiram, Prothioconazole + Tebuconazole and Prochloraz + Tiriticonazole fungicide applications for gluten index and protein ratio. The mos t appropriate seed fungicide applications were Carboxin + Thiram and Prothioconazole + Tebuconazole for tes t weight, black point ratio and sunn pes t damage ratio, and the Prob thioconazole + Tebuconazole seed fungicide application for sedimentation value. Higher quality values were obtained in all three seed fungicide applications for all quality characteris tics compared to control applications.
Keywords : sowing, wheat, , ungicide, , gluten, , sedimentation, , protein ratio