A pot experiment was conducted in a green house at Tishreen University in which bread
wheat (cv. Sham 6) was grown at different levels of potassium nutrition (K0=0, K1=25,
K2=50, K3=75, K4=100, K5=150) mg k/kg soil. The increase in potassium fertil
ization
rates led to a significant increase in the number of total tillers and fertile tillers on the
expense of non-fertile tillers. This was accompanied with no significant increase in
number of main stems spikes grains, while the tillers spikes of the first level of potassium
application (K1) was higher significantly compared to control treatment (K0). The same
treatment (K1) gave the best weight of grain on the main stems spikes and tillers. The
productivity of grain yield increased (but non-significantly) with increasing the level of
potassium fertilization. The highest yield value was obtained in K5 treatment which was
13933 kg /ha. This productivity constitutes a rate of increase 18% compared to the control
treatment (K0). The calculation of Agronomic Efficiency (AE) showed a high value of
(about 13 kg seeds/kg of K fertilizer added) in the K1 treatment, and thereafter, AE
gradually decreased with potassium fertilization to reach about 6 kg grain/kg K fertilizer
for K4 and K5 treatments (100 and 150 mg K/kg).
Eleven genotypes of Bread Wheat (Triticum aestivum L.) were tested at three diverse
locations in the Syrian Coast during the 2015-2016 season under rain-fed conditions to
assess these genotypes and to study the Genotypes x Environments Interactions
, and yield
stability across environments using 5 statistical measures of stability:{ X¯i, bi, and i
according to Eberhart and Russell (1966), Stability Variance Index (2
i) according to
Wricke and Weber (1980), Ecovalance Stability Index (Wi) according to Wricke (1962)}.
Genetic material included 5 promising lines and 6 local varieties (provided by ACSAD and
GCSAR).The experiment was designed using randomized complete block design with
three replications, statistical data analysis was done, and least significant difference
(L.S.D) test at 5% was applied for comparison of means. Significant differences were
observed among bread wheat genotypes for grain yield (ton/ha), combined analysis of
variance of grain yield across the three environments showed significant mean squares due
to genotypes, environments and genotypes x environments interaction, suggesting
differential responses of genotypes across studied environments and validity of stability
analysis.
Stability analysis for grain yield revealed that; the promising line ACSAD-1147 and
Doma6 were more stable than other genotypes. Due to they had superior ranks for both
average yield over environments and yield stability, which reveals the importance of these
genotypes to reach varieties that combine relatively high yield and better stability in any
future breeding programs.
The research was carried out during 2015 and 2016 seasons at Arab El-Mulk village,
Banias district, in Tartous Governorate, to study the effect of planting peanut seeds
size (mixture, small, medium and large), and spraying plants with bread yeast
(Saccaromyces serevisiae) concentration of (4%) in three treatments (control, once
and twice), on biological yield (BY), Economic yield (EY) and some physiological
indicators; yield index (YI), Harvest index (HI), crop index (CI) and seed index
(SI). The experiment design was set as split plot in a randomized complete block
with four replications. The seeds size considered the main factor, while spraying
yeast allocated the sub plots. The results showed that seed size caused significant
increases in all of the studied indicators. The large seeds gave better values of (BY)
210 g, (HI) 30.56%, (CI) 44.12%, (SI) 74.85 g, except (EY) compared with mix,
small and med seeds. Also the results showed that there were no significant increase
between mixture and medium seed size in (YE) and (HI), but there was a significant
increase in (BY) and (SI), on the other hand the treatments; spray yeast for once and
twice had significant increases compared to the control, and the twice yeast spraying
gave better values (215.22 g ,63.98 g, 29.64%, 42.37 % and 73.45g ) of (BY , EY
,HI, CI and SI) respectively, compared to the control. The interaction between seeds
size and bread yeast spraying caused a significant increase which achieved 15.78 %
in (BY), 23.99 % in (EY), 9.74 in (HI), 13.68% in (CY) and 7.87g in (SI) compared
to the interaction between untreated treatment and small seeds size.
Photosynthetic transport was studied as an indicator of photosynthesis efficiency in
two bread wheat cultivars (ACSAD 899, ACSAD 1059) under the influence of one of the
salt stress.
This study was carried out in sand cultures irrigated with nutrie
nt solution in a
growth chamber, and 14 days seedlings were treated with 100 mM of sodium chloride.
Later the electron transport rates in those plants thylakoids were measured in 21, 28, 35
days of the experiment.
Electron transport rates decreased in ACSAD 899 and reached 57% in the last day of
the experiment, while it was 24.6% in ACSAD 1059.
The decrease in photosynthetic electron transport rate leads to a decrease in the
reduction rate of CO2 and the plant productivity as a consequence. Therefore, it could be
used as criterion to express photosynthesis.
Adding the sifting meals of the Avocado seed to wheat flour mixtures caused
increasing in folowing percentages of components: (moisture , fibers , ash , starch and total
soluble sugars )
Also the (5,10%) percentages adding caused a slight reducing
in gluten quality ,
while a reducing in gluten quality was clearly at (15 , 20%) percentages.
Also the adding of tested meals caused improvement in baking quality (loaf weight
during baking and during cooling) , also improvement the sensory properties of produced
bread significantly , except (20%) percentage comparing with control sample.
Finally , 15 and 20 percentages , only of Avocado seed meals adding caused
reducing in taste property of produced bread.
The Experiment was conducted during the successive growing
seasons (2013/2014- 2014/2015) where half–diallel hybridization was
conducted between eight genotypes of bread wheat.
In this study, dried apple pomace was prepared to use as a source of
dietary fibers in Arabic bread making. The total, soluble and insoluble
dietary fibers have been specified in the studied pomace, and then it used
in producing the Arabic bread.
The wheat flour of extraction ratio (72%) was
exchanged with dried apple pomace at (2,4,6)% levels. The aim of that was
to increase the fiber content of bread by the addition of the wastes of apple
juice processing, because it have good physiological effect on human health
and decrease calories.
Adding the sifting meals of the terebinth and grape seeds to wheat flour mixtures
caused increasing in fibers content , and decreasing in ash content ,meanwhile the protein
percentage remained steady , except the highest percentages (10 , 15 % ) .
Also the (10,15%) percentages adding caused a slight reducing in gluten quality as
showed by related tests : (fermentation time test , SDS test , moisture gluten test )
Also the adding of tested meals caused improvement in baking quality (loaf weight
during baking and during cooling) , also improvement the sensory properties of produced
bread significantly comparing with control sample.
On the other hand , 10 and 15 percentages of grape seed meal adding caused
reducing in sensory properties of produced bread.
Finally , the determined results related with rheological properties tested by Mixolap
apparatus showed improvement in thermal stability of starch enzymatic activity
comparing with control sample , meanwhile the other tested properties didn't affected at the
same level of addition .
The present investigation was conducted during 2010/2011 and 2011/2012
growing seasons at Karahta station for field crops research, General
Commission for Scientific Agricultural Researches (G.C.S.A.R.), Syria. Forty
five hybrids F1 produced using
a half diallel cross among ten bread wheat
(Triticum aestivum L.) genotypes, in 2010/2011 season, were evaluated during
2011/2012 season in order to study som of the genetic parameters for grain
yield per plant, its components, some morphophysiological and quality traits to
determine the basic criteria for selection.
Humans started to produce the bread for Thousands years ago; they used to prepare the dough by using fermented dough which left for many days before used, so that this fermented dough has been prepared from dough fermented by aerobic microorganisms w
hich can attack the milling wheat.
Recently the Bekar’s yeast Saccharomyces cerevisiae produced in variable type's liquid, dry and soft which used in preparation of
dough. The high cost of yeast production and limited quantity in the emergency and catastrophe conditions and difficulties in delivery to far away places lead to study the production of fermented sourdough instead of soft yeast completely or reduce its quantity relatively.
Many kinds of fermented sourdough have been produced; liquid with moisture content 75%, normal density with moisture content 55% and high density with moisture content 47%, the fermentation's force and rise's force for their different value have been determined which ranged from 3% to 15%.
The results investigated that production of dough from fermented sourdough 3%, 5%, 7%, 9% and 11% produced fermented dough with metabolic productions, which produced Arabic bread without significant changes in characteristics compared to the bread which produced by using 2% soft yeast.
