Determination of Some Quality Traits of Local Bread Wheat Genotypes

Local populations are key genetic resources that have adapted to the region throughout time and are still used breeding operations. In this study, important quality features of local varieties were determined which was conducted with one hundred forty two local and two registered bread wheat genotypes in the 2019-2020 and 2020-2021 growing years. The trials were set up in a 12 x 12 alpha lattice design with three replications. Significant statistical differences were detected between genotypes and years (except for starch) for all examined traits. According to the two year-average; the thousand grain weight, hectoliter weight, protein ratio, Zeleny sedimentation value, wet gluten ratio, ash ratio, fat ratio, starch ratio, acid detergent fiber and neutral detergent fiber of the genotypes were changed between 21.32- 45.09 g, 75.12- 81.09 kg, 11.77- 16.07%, 24.31- 48.50 23.96- 33.61, 1.23- 1.97%, 1.39- 2.29%, 61.45- 69.81%, 3.29- 5.51% and 13.75-17.07%, respectively. According to the Biplot graph; positive correlations were found between hectoliter weight, thousand grain weight and starch ratio; between ash ratio and neutral detergent insoluble fiber ratio; between Zeleny sedimentation value, wet gluten ratio and protein ratio; between acid detergent fiber value and oil ratio. Furthermore, according to this graph, genotypes G99, G105, G126, and G137 had the highest protein, wet gluten, and Zeleny sedimentation values; genotypes G53, G67, and G72 had the highest starch value; and genotypes G46 and G53 had the highest thousand grain weight values. As a result, the majority of the populations in the trial outperformed the registered varieties in terms of quality parameters.