Effect of Semi-arid Environmental Conditions to Quality of Durum Wheat Genotypes (Triticum turgidum L. var. durum)

Aims: This study was conducted to determine some quality parameters of durum wheat genotypes in semi-arid environmental conditions.

Study Design: The field trial was carried out in a Randomize Complete Block Design with three replications. Thirty-one wheat genotypes were grown in a field trial and kernel samples analyzed for dry matter content, thousand kernel weight, test weight, vitreousness, protein content, wet gluten, dry gluten and SDS-sedimentation value.

Place and Duration of Study: The research was carried out during the 2008 and 2009 growing seasons at Sanliurfa, Turkey.

Methodology: For analyses 20 main spikes that contained fully developed kernels were chosen randomly from each plot and taken to the laboratory for analyses. The nitrogen content of kernels was determined using the Kjeldahl method. Test weight and Sodium Dodecyl Sulphate (SDS)-sedimentation values were determined using standard procedures. Wet and dry gluten values were determined using a glutomatic system after separating gluten from the soluble starch and protein fractions.

Results: Genotypes were different significantly (P ≤ 0.01) for all parameters. Dry matter content ranged from 92.4 to 93.1%; thousand kernel weight from 27.5 to 45.5 g, test weight from 79.3 to 85.0 kg hl-1, vitreousness from 92.7 to 99.5%, protein content from 12.1 to 17.9%, wet gluten from 28.2 to 53.1%, dry gluten from 10.1 to 16.9% and SDS-sedimentation value from 13 to 23 ml. Kunduru-1149, Selcuklu-97, Cosmodor, Zenith, C.1252, Aningavoll, Altintoprak-98, Dicle-74, Kiziltan-91, Sham-I and Havrani genotypes had good quality among other tested genotypes.

Conclusion: Protein content, wet and dry gluten values were high but SDS sedimentation values were low due to high temperature and low precipitation in semi-arid region. Protein content was positively correlated with wet gluten, dry gluten and SDS-sedimentation, respectively. Relationship between wet gluten and both dry gluten and SDS-sedimentation value were great and significant. There was a positive significant correlation between dry gluten and SDS-sedimentation value.