Determination of durum wheat varieties and quality, yield and yield components in Aydin ecology conditions

Purpose: The aim of this study is to determine the yield, yield elements, quality characteristics and amino acid values of durum wheat varieties suitable for Mediterranean climate conditions in the coastal Aegean region. Materials and Methods: This experiment was carried out at Aydın Adnan Menderes University Faculty of Agriculture Application and Research Farm during the winter crop growing period of 2023. It was used 5 different types of durum wheat as Alatay, Çeşit 1252, Poyraz, Şölen 2002 and Yaren. The experiment was set up according to the randomized blocks trial design with 4 replications. Results: It was determined that the average number of grains per spike was 45 pieces/ear, and the average value of grain yield was 658,96 grains. it was found in the study in terms of spike length, it was found that the average value was 6.5 cm, and the average value of the number of ears in M2 was 557 pieces. When the quality parameters of the grain were examined, it was determined that the protein rate was 13,88% on average and the starch rate was 57.3% on average. Histidin, Arjinin, Treonin, Lizin, Metionin, Lösin, İzolösin, Fenilalanin, and Valin values were found as 0,258, 0,563, 0,388, 0,293, 0,263, 0,555, 1,153, 0,705 and 0,573 respectively. Conclusion: Şölen 2002 in terms of grain per spike, Alatay, Poyraz and Şölen 2002 in terms of grain yield, Variety 1252 in terms of spike length, Poyraz and Yaren in terms of number of ears per m2, Variety 1252 in terms of protein ratio, Variety 1252 and Şölen 2002 in terms of starch ratio. They gave good results. If an evaluation is made in terms of the amino acids Histidin, Arjinin, and Treonin and if it is interpreted in terms of the amino acids Poyraz, Metionin, İzolösin, Lösin and Fenilalanin, we can recommend Variety 1252. We can offer the Yaren variety in terms of Valin amino acid.