The influence of cultivar, year and nitrogen supply on quality parameters of bread wheat (Triticum aestivum. L)

Abstract

Field experiments with 3 winter wheat (Triticum, aestivum. L); Lasta, Sremica and Pobeda was applied nitrogen (rate N) as follows: 0, 60, 120 and 180 kg Nha-1 from 2000 to 2002. The varieties differed in their biological and production characteristics as well as in technological quality. The analyzed samples belonged to the international ISDV (Internationale Stickstoff Dauer Versuche) stationary field trial established at the Rimski Šančevi Experiment Field of the Institute of Field and Vegetable Crops in Novi Sad. Improvement of end use quality in winter wheat depends on thorough understanding of the influences of environment, variety, and their interaction. Grain protein content (GPC), sedimentation value (SED), energy dough, Hagberg falling number (HFN) and bread crumb quality number were measured. Highly significant differences were detected among the environments (A), rate N (B) and varieties (C) for each of the quality variables. Both variety (V) and environment (E) had a significant effect on quality traits. Significant Vx E interactions indicated that quality trait evaluations must be undertaken for environments. The most influence on protein content and sedimentation value have been climatitic condition. According to lot of environment influence on falling number and dow energy the main part of variance it is genotype and phenotype variability. .

Keywords

• winter wheat
• protein content
• quality bread
• nitrogen