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A Study of Yield, its Components, and Some Technological Characteristics of Local and Introduced Varieties of Bread Wheat

دراسة الإنتاجية و مكوناتها و بعض الخصائص التكنولوجية لأصناف محلية و مدخلة من القمح الطري

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 Publication date 2013
and research's language is العربية
 Created by Shamra Editor




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Eight varieties of soft wheat T.aestivum L. were used in the study, four of which were local (sham 6, sham 8, sham 10 and bohoth 4) and four introduced varieties obtained from the Scientific Agricultural Research Center (Tugela, Betta, Bezenchukskaya98 and saratovskaya210) and grown during the periods (2011-2012 and 2012-2013) at Qabu Al Awwamiyya near Lattakia City. The following readings were taken for the studied varieties (yield, plant height, spike length, number of spikelets per spike, weight of 1000 grains, protein content proportion of gluten, ash, and moisture content). Data was analyzed statistically using an analysis of variance. The results showed significant differences between the local and introduced varieties on the one hand, and between the varieties themselves on the other hand. Local varieties were better than the introduced varieties with regards to the protein content, moisture content, proportion of gluten, yield, spike length, number of spikelets per spike, and the 1000-grain weight. The introduced varieties however were superior in plant height and ash. The best varieties among local varieties were (Sham 6 and Sham 10), and Betta among the introduced ones.


Artificial intelligence review:
Research summary
هدفت هذه الدراسة إلى تقييم الإنتاجية وبعض الخصائص التكنولوجية لثمانية أصناف من القمح الطري (T.aestivum L.)، أربعة منها محلية (شام 6، شام 8، شام 10، بحوث 4) وأربعة مدخلة (Tugela، Betta، Bezenchukskaya98، Saratovskaya210). تمت زراعة هذه الأصناف في قبو العوامية بالقرب من مدينة اللاذقية خلال موسمي 2011-2012 و2012-2013. تم قياس عدة خصائص مثل الإنتاجية، ارتفاع النبات، طول السنبلة، عدد السنبلات بالسنبلة، وزن 1000 حبة، المحتوى البروتيني، نسبة الغلوتين، الرماد، والمحتوى الرطوبي. أظهرت النتائج فروقات معنوية بين الأصناف المحلية والمدخلة، حيث تفوقت الأصناف المحلية في المحتوى البروتيني، المحتوى الرطوبي، نسبة الغلوتين، طول السنبلة، عدد السنبلات، ووزن 1000 حبة. بينما تفوقت الأصناف المدخلة في ارتفاع النبات ونسبة الرماد. كانت أفضل الأصناف من حيث الإنتاجية والمحتوى البروتيني ونسبة الغلوتين وطول السنبلة وعدد السنبلات ووزن 1000 حبة هي شام 6 وشام 10 بين الأصناف المحلية، وصنف Betta بين الأصناف المدخلة.
Critical review
دراسة نقدية: تقدم هذه الدراسة مساهمة قيمة في فهم الفروقات بين الأصناف المحلية والمدخلة من القمح الطري من حيث الإنتاجية والخصائص التكنولوجية. ومع ذلك، يمكن تحسين الدراسة من خلال تضمين المزيد من التفاصيل حول الظروف البيئية والتقنيات الزراعية المستخدمة، حيث أن هذه العوامل قد تؤثر بشكل كبير على النتائج. كما أن الدراسة قد استفادت من تحليل أعمق للعوامل الوراثية التي تؤثر على الخصائص المدروسة. بالإضافة إلى ذلك، يمكن أن تكون الدراسة أكثر شمولية إذا تضمنت تجارب ميدانية في مناطق زراعية مختلفة لتقييم مدى تكيّف الأصناف المختلفة مع الظروف البيئية المتنوعة.
Questions related to the research
  1. ما هي الأصناف المحلية والمدخلة التي تم دراستها في البحث؟

    الأصناف المحلية هي شام 6، شام 8، شام 10، بحوث 4، والأصناف المدخلة هي Tugela، Betta، Bezenchukskaya98، Saratovskaya210.

  2. ما هي الخصائص التي تم قياسها في الدراسة؟

    تم قياس الإنتاجية، ارتفاع النبات، طول السنبلة، عدد السنبلات بالسنبلة، وزن 1000 حبة، المحتوى البروتيني، نسبة الغلوتين، الرماد، والمحتوى الرطوبي.

  3. ما هي الأصناف التي تفوقت في الإنتاجية والخصائص التكنولوجية؟

    تفوقت الأصناف المحلية شام 6 وشام 10، وصنف Betta بين الأصناف المدخلة.

  4. ما هي الفروقات الرئيسية بين الأصناف المحلية والمدخلة؟

    تفوقت الأصناف المحلية في المحتوى البروتيني، المحتوى الرطوبي، نسبة الغلوتين، طول السنبلة، عدد السنبلات، ووزن 1000 حبة، بينما تفوقت الأصناف المدخلة في ارتفاع النبات ونسبة الرماد.


References used
Akanda, S.I. and C.C. Mundt. 1996. Path coefficient analysis of the effects of stripe rust and cultivar mixtures on yield components of winter wheat. Theoretical and Applied Genetics, 92(6): 666 – 672
Ashraf, M., A. Ghafoor, N.A. Khan and M. Yousaf. 2002. Performance and selection of intra – specific hybrids of spring wheat. Pak. J. Agri. Vet. Sci.,19:28 – 31
Alsaleh, A.; Brennan.C.S. 2012. Bread Wheat Quality: Some Physical, Chemical and Rheological Characteristics of Syrian and English Bread Wheat Samples, Pp : 3-17
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