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17
Bulgarian Journal of Agricultural Science, 16 (No 1) 2010, 17-21
Agricultural Academy
GRAIN YIELD AND QUALITY OF BREAD WHEAT VARIETIES UNDER THE
AGROECOLOGICAL CONDITIONS OF DOBROUDJA REGION
V. DELIBALTOVA and Hr. KIRCHEV
Agricultural University, BG-4000 Plovdiv, Bulgaria
Abstract
DELIBALTOVA, V. and Hr. KIRCHEV, 2010. Grain yield and quality of bread wheat varieties under the
agroecological conditions of Dobroudja region. Bulg. J. Agric. Sci., 16: 17-21
The field experiment was conducted in the selected area of Uzovo village, Dobrich area in the period 2004 –
2007. The test was performed by means of a block method with four replications; experimental field area – 15 m2
after sunflower predecessor. The following wheat varieties were tested; Albena, Pryaspa, Enola and Karat. The
aim of the study was to establish the grain yield and quality of four Bulgarian bread wheat varieties, grown in the
region of Dobroudja.The analysis of the results showed that under the agroecological conditions of Dobroudja
region the highest grain yield was obtained from Karat variety – 6000 kg ha-1, followed by Albena – 5300 kg ha-
1 and the lowest one – from Enola variety 5130 kg ha-1.The test weight of the investigated varieties is close values,
witch indicates that it is in effect – largely on the weather conditions of the year, rather than the variety. The
thousand kernel (grain) weight and wet gluten content of Albena variety were highest (50.7g and 28.0%) and
lowest of Enola – (46.51g and 26.0%). The lowest values of relaxation of gluten reported with the variety Albena
– 7.3 mm and the highest – with the Karat variety – 9.8 mm.
Key words: wheat, grain yield, test weight, thousand grain weight, gluten
E- mail: vdelibaltova@abv.bg
Introduction
The production possibility of wheat is determined
by the variety, environmental factors as well as by the
technology of growing.
The agroecological and the climatic conditions in
the separate regions of the country influence the de-
velopment and productivity of plants (Delibaltova and
Ivanova, 2006; Tsenov et al., 2004).
The right choice of the wheat varieties and the
proper regional distribution, as well as their growing
by strictly following the agrotechnical practices, are
of vital importance for the yield amounts and the quality
of the produce obtained (Delibaltova et al., 2009;
Ivanova et al., 2007; Nankova and Penchev, 2006;
Yankov, 1999). That necessitates the constant intro-
duction of new varieties that are the most suitable and
efficient for the separate microregions of the country.
The aim of the study was to establish the grain yield
and quality of four Bulgarian bread wheat varieties,
grown in the region of Dobroudja.
Material and Methods
A field experiment with wheat was carried out on
the experimental field of the village of Uzovo, Dobrich
m
0
18
area during the period 2004 – 2007. The test was
performed by means of a block method with four rep-
lications; experimental field area – 15 m2.
Albena, Pryaspa, Enola and Karat varieties were
studied with sunflower predecessor. All the stages of
the established technology for wheat growing were
followed. The grain yield is determined with standard
grain moisture of 13%.
The indices grain yield (kg ha-1); test weight (kg);
thousand kernel (grain) weight (g); wet gluten content
(%); relaxation of gluten (mm) were determined.
For the purpose of determining the quantity de-
pendence between the studied indicators, the experi-
mental data was processed according to the Anova
Method of dispersion analysis, and the differences
between the variants were determined by means of
the Dunkan’s Multiple Range Test (Dunkan, 1995).
The period of the research is characterized with
variety of temperature and rainfall conditions which
enables to evaluate the reaction of the studied variet-
ies in accordance with their quality characteristics un-
der different agricultural and climatic conditions (Fig-
ure 1).
Characteristics features of the year 2005 are com-
paratively warm autumn with low moisture during the
period of germination and tillering. December, Janu-
ary and February are wet, on which the good level of
moisture is based. During the period of the spring veg-
etation (March-April) there was a period of drought
while the period of grain filling and forming was with
enough rainfall, close to the climatic rates.
During the year 2006 the rainfall is uneven, with
months of high moisture (March and May) and dry
January. According to the temperature, it is very close
to the climatic rates, except January during which
month the temperature is -3.4°C or with 3°C lower.
As far as the climate is concern the year 2007 is
especially specific. It is characterized with too low
rates of moisture not only during autumn – winter pe-
riod but also during the period of active vegetation.
The low rates of rainfall are combined with high tem-
peratures, especially during the winter period.
The period of study (2004-2007) comprised years,
which differed significantly concerning the major me-
teorological factors (air temperature and precipitation
sum) having an effect on wheat yield and quality.
Results and Discussion
The total analysis of the results shows that the stud-
ied varieties react in a different way according to the
grain yield during the three years of the experiment
(Table 1). During the separate years of the experi-
ment the highest is the productivity from Karat – 6100,
5900 and 6000 kg ha-1 respectively for 2005, 2006
and 2007.
Fig. 1. Meteorological data for the years of the investigation
V. Delibaltova and Hr. Kirchev
19
In the first experimental year the lowest is produc-
tivity of Albena variety – 5300 kg ha-1, and in the sec-
ond and the third years – from Enola variety (5400
and 4300 kg ha-1).
The differences among varieties were statistically
significant.
During the period of study (2004-2007) Karat
variety realized the yield of 6000 kg ha-1 in average
and it surpassed the varieties Albena and Pryaspa by
13.2 and 13.8%, respectively. The grain yield obtained
from Enola variety was 5130 kg ha-1 and it was less
than the yields from all the other varieties included in
the experiment by 2.7 to 17.0%.
The results from analyses of variance over three
years for the grain yield are presented in Table 2. It
was found that the effects of varieties (V) and year
(Y) on the yield were significant. The interaction (V x
Y) was also statistically significant. The test weight of
the investigated varieties is close values; witch indi-
cates that it is in effect – largely on the weather condi-
tions of the year, rather than the variety (Table 3).
The highest values of the characteristic test weight
were established in the first experimental year (2005),
in the tested varieties varied from 77.2 kg (Albena) to
82.3 kg (Karat). The lowest values of the character-
istic test weight were established in the last year of the
study (2007), from 77.2 to 78.4 kg. It showed that
the low amount of rainfall during the vegetation has a
negative influence on grain formation.
In average, during the three-year period of study,
the test weight of all investigated varieties varied from
79.5 kg of the Karat variety to 78 kg of Albena vari-
ety. It showed that the drain is considered to be good
for flour producing.
The thousand kernel (grain) weight is one of the
important indirect indicators, characterizing grain prop-
erties, its technological value as well as its quality re-
garding using it as sowing material. This indicator char-
acterized its filling up as well as its thickness.
The thousand kernel (grain) weight changes under
the influence of weather conditions during the year
(Table 4).
In the most favorable for wheat year (2005) the
values of this characteristic were within the limits of
47.25 to 54.63g. Statistically proven, the lowest ones
were those of variety Karat and the highest – of Albena.
The results of the varieties Pryaspa and Enola had
quite close values and they were statistically insignifi-
cant.
In the second experimental year (2006) the values
of thousand kernel weights varied from 45.97 to
51.72g, i.e. they were by 3.8 % lower in average in
comparison with the previous year. Mathematical pro-
cessing of data showed that variety Karat significantly
fell behind Albena and Pryaspa by 7.0 and 10.7%.
The lowest the values of this characteristic were real-
ized by variety Enola – 45.97g.
In the most unfavorable (dry) for wheat year (2007)
the thousand kernel weight in the investigated variet-
2004/05 2005/06 2006/07
Albena 5300 a5700 b4900 c5300
Pryaspa 5400
b
5800 c4600 b 5270
Enola 5700 c5400 a4300 a 5130
Karat 6100 d5900 d6000 d6000
LSD 5% 80.6 95.0 295.0
Variety Years of study Average
Тable 1
Grain yield, kg.ha-1
Sum of square Mean square
SS MS
Varieties – (V) 4947500.00 3 1649166.70 0.000 59
Years – (Y) 3095000.00 2 1547500.00 0.000 70
Interaction (VxY) 1825000.00 6 304166.67 0.013 47
Residual 2100400.00 24 87516.67
Table 2
Analysis of variance for grain yield for the period 2004 – 2007
Source of
variation DF Sig of F η
Grain Yield and Quality of Bread Wheat Varieties under the Agroecological Conditions....
20
ies was from 43.44 to 48.64 g, i.e. they were by 10
and 6% lower in average in comparison with the pre-
vious years.
Out of all the investigated varieties smallest the
thousand kernel weight, in average for the three years,
was established in variety Enola – 46.51 g and the
biggest - formed by variety Albena – 50.70.
Meteorological conditions exert certain influence
on the amount of gluten, thus the amount of gluten is
the highest during the first and the third years of the
experiment, and during the two years due to the dry
weather during the period of filling of the grain (Table
5).
It has been established that during the drier years
protein content of grain is higher, hence it follows that
gluten is directly related to protein content as it itself is
a protein component.
During 2006 which is characterized with good
waterfall supply during the period of formation pro-
cess of the grain, the amount of gluten is the lowest –
26.3 %.
In the first experimental year (2005) the wet glu-
ten content varied from 27.0 mm in Enola and Prqaspa
varieties to 29 mm in Albena. It was statistically proven
that Albena variety surpassed by 5.5 % in average all
the other studied varieties.
In the second year of the study (2006) the lowest
values of the characteristic wet gluten content were
reported in Enola variety – 25.0%. Mathematical pro-
cessing of data showed that this variety significantly
fell behind Pryaspa and Albena by 4.0 and 8.0 %
respectively.
2004/05 2005/06 2006/07
Albena 77.2 a78.5
a
78.4 b 78.0
Pryaspa 79.4 a b 80.3 b 77.6 a b 79.1
Enola 80.1 b 79.4 a b 77.8 a b 79.1
Karat 82.3 b c 79.1 a b 77.2
a
79.5
LSD 5% 3.1 1.4 0.88
Average
for the
year
79.8 79.3 77.7
Variety Years of study Average for
the variety
Table 3
Test weight, kg
2004/05 2005/06 2006/07
Аlbena
54.63 c 50.00 c 47.37 b
50.70
Pryaspa
50.20 b 51.72
d
43.44
a
48.45
Еnola
49.68 b 45.97
a
43.89
a
46.51
Каrat
47.25
a
46.73 b 48.64 b
47.54
LSD 5% 2.18 0.22 2.26
Average
for the
year
50.44 48.61 45.84
Variety Years of study Average for
the variety
Table 4
Thousand kernel (grain) weight, g
2004/05 2005/06 2006/07
Albena 29
,
0 c 27
,
0 c 28
,
0 c 28.0
Pryaspa 27
,
0 a 26
,
0 b 29
,
0 d 27.3
Еnola 27
,
0 a 25
,
0 a 26
,
0 a 26
Каrat 28
,
0 b 27
,
0 c 27
,
0 b 27.3
LSD 5% 1.0 0.96 0.85
Average
for the
year
27.8 26.3 27.5
Variety Years of study Average for
the variety
Table 5
Wet gluten content, %
2004/05 2005/06 2006/07
Albena
6
,
5 a 9
,
1
a
6
,
4
a
7.3
Pryaspa
7
,
3
b
9
,
4
a
6
,
5 b
7.7
Enola
7
,
8 b 9
,
1
a
6
,
4
a
7.8
Karat 9
,
5 c 9
,
7 b 10
,
1 c 9.8
LSD 5% 0.81 0.21 0.95
Average
for the
year
7.8 9.3 7.4
Variety Years of study Average for
the variety
Table 6
Relaxation of the gluten, mm
V. Delibaltova and Hr. Kirchev
21
The following indices show the influence of the
variety on the amount of wet gluten. On the average
for the three years of the experiment the highest is the
formation of wet gluten of Albena variety – 28.0%,
while the lowest is of Enola variety – 26.0%. The re-
sults obtained were statistically significant.
In addition to amount of gluten its quality is deter-
minative too for the bread producing and baking prop-
erties of certain grain yield. The main property deter-
minative for the quality of gluten is its relaxation.
In this study the relaxation of gluten of the four
varieties during the three years of the experiment is
according to standard, i.e. it is lower than the maxi-
mum of 10 mm over which standard the grain is no
good for bread making. Karat variety which in 2007
shows relaxation of the gluten 10.1 mm is an excep-
tion of this standard (Table 6).
The lowest relaxation of the gluten was obtained
in the last year of the study (2007) due to the dry
weather during the period of filling of the grain - 7.4
mm on the average for all the varieties.
The highest relaxation of the gluten were obtained
in the second experimental year (2006) which is char-
acterized with good waterfall supply during the pe-
riod of formation process of the grain and the values
of this characteristic varied from 9.1 to 9.7 mm. The
lowest is the quality of the gluten formed by variety
Karat when relaxation of gluten is significant highest –
9.7 mm. The results of the varieties Pryaspa, Enola
and Albena had quite close values and they were sta-
tistically insignificant.
During the period of study (2004-2007) the stud-
ied varieties form gluten of different quality, the low-
est is relaxation of Albena variety -7.3 mm while the
highest is of Karat variety – 9.8 mm.
Conclusions
Under the agroecological conditions of Dobroudja
region the highest grain yield was obtained from Karat
variety – 6000 kg ha-1, followed by Albena – 5300
kg ha-1 and the lowest one – from Enola variety 5130
kg ha-1.
The test weight of the investigated varieties is close
values; witch indicates that it is in effect – largely on
the weather conditions of the year, rather than the
variety.
The thousand kernel (grain) weight and wet gluten
content of Albena variety were highest (50.7g and
28.0%) and lowest of Enola – (46.51g and 26.3%).
The lowest values of relaxation of gluten reported
with the variety Albena – 7.3 mm and the highest –
with the Karat variety.
References
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Effect of previous crop, mineral fertilization and
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Delibaltova, V. and R. Ivanova, 2006. Production
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Received June, 2, 2009; accepted for printing December, 22, 2009.
Grain Yield and Quality of Bread Wheat Varieties under the Agroecological Conditions....
