Effect of three periods of storage on some quality characteristics for five From bread wheat ( Triticum aestivum L .) varieties

Abstract

The study carried out during the period 1/11/2019 until 1/3/2020 in the laboratories of the College of Agriculture - University of Tikrit with the aim of determining the best varieties and storage periods in some qualitative and quality characteristics of bread wheat Triticum aestivum L. The experiment was designed with a Completely Randomized Design (C.R.D) in the under system of split- plot, where the study included two factors: the main factor varieties (Jihan 99, Sham 6, Wafea, Adana 99 and Puro) and the secondary factor, storage periods (60, 90 and 120) days. The results showed that the variety Adana 99 was superior in interfering with a storage period of (60) days in most of the traits, as it was recorded (77.39%) for flour extraction, (63.51%) for starch, (12.84%) for protein and (33.25%) for gluten. As for the sedimentation value, it was recorded (49.84 ml). The variety also outperformed the same by interfering with a storage period of (90) days in the percentage of oil (4.06%). As for the ash trait, it was significantly superior to the variety Sham 6, with an overlap with a storage period of (120) days (2.06 %) . We conclude from this study that the best varieties with a storage period are the interaction treatment between variety Adana 99 and a storage period of (60) days for the aforementioned characteristics and with a storage period of (90) days for Oil percentage trait

Keywords

• storage periods
• varieties
• bread wheat