Abstract only

Wheat occupies a leading place among grain crops in our republic. Azerbaijan is characterized by high variability of environment. The major objective of our study was to evaluate bread wheat genotypes of different origin in three different regions of the republic (Mountainous Shirvan, Garabakh and Mil-Mugan), identify the effect of the genotype and environment on grain yield and quality traits, and evaluate their adaptation. On-farm trials of 12 bread wheat varieties including varieties of the local selection as well as genotypes introduced through CIMMYT and ICARDA international nurseries were established in Gobustan (dryland), Saatli and Terter (irrigated). In all three regions genotypic reaction to the major fungal diseases (yellow and brown rust, powdery mildew, etc.), number of days to fu1l maturity, grain yield and grain quality traits were observed, measured and recorded. Generally, most of the genotypes were found resistant to brown and yellow rusts (R-1 OR) and did not show high variability in number of days to full maturity. Spring wheat varieties reached full maturity only 2-3 days earlier than the winter wheat varieties. Significant variability in full maturity was, however, observed for the regions. In Saatli and Terter regions, the wheat varieties matured a month earlier than in Gobustan region. Due to the Gobustan's location at 750 m above sea level, here full maturity of grain was observed only in late July. The lowest grain yield for the studied varieties was observed under the dryland conditions where it varied within 3.2-4.4 ton/ha. The improved varieties out yielded the check by 1.35 ton/ha in average. Six best bread wheat varieties were selected based on the trial results. Their yield varied from 4.0 to 4.5 ton/ha and from 5.5 to 6.3 ton/ha under the dryland and irrigated conditions, respectively. The grain quality data analysis showed that some genotypes maintain their genetic ability of forming high quality grain in all environments, while others show variability that is largely influenced be environment. Thus, Giymatli 2/17, Lutescens 09209/ 4-2-3, Graecum 330 and Graecum 137 (selection) were found to give high quality grain in all the regions: their gluten content varied from 32.0 to 36.0%. In contrast, some genotypes formed grain of poor quality under dryland conditions. For example, grain gluten content for Erythroleucun 0170/1-3-6.and Graecum 09209/3-0 1-6 varied from 36.0 to 36.4% and from 22.0 to 24.4% under the irrigated and dryland conditions, respectively. The same is true also in respect to line #26 from RBWYT Based on the study results, it may be concluded that in various environments some varieties manage to preserve their genetically determined traits, while others are completely influenced by the environmental factors.

English

0409|AGRIS 0401|AL-Wheat Program

Juan Carlos Mendieta

CIMMYT Publications Collection