Determination of yield, bread making quality and antioxidant properties of wheat genotypes under different ecological conditions

This study was conducted in two different field experiments (Field Experiment I and II) with 15 wheat genotypes adapted to different ecological conditions during 2017 and 2018 wheat growing periods. Different nitrogen doses (0, 6, 12 and 18 kg/da N) were used in Field Experiment I and Aydın, Konya and Germany (Thyrow) locations with different climate and soil conditions constitute Field Experiment II. Field Experiment I included Year, Nitrogen and Genotype factors and Field Experiment II consisted of Year, Location and Genotype factors. Grain yield, spad values, flag leaf area, thousand grain weight, test weight, protein, ash, lipid, fibre, starct ratio, flour colour, grain mineral composition, bread making quality, grain aminoacid composition, total phenol content and antioksidan activity parameters were evaluated with the scope of the study. As a result of this study; protein, total phenol content, antioxidant activity, mineral and aminoacid content of grain decreased although grain yield potential increased in genotypes. Different ecological conditions had a significant impact on yield, bread wheat quality and mineral content of bread wheat. There were significant differences among the wheat genotypes for aminoacid content. While nitrogen factor had a possitive effect on protein and gluten content, it had negative effect on gluten quality. Positive relationship between aminoacid, mineral content and bread wheat quality parameters were obtained. Antioxidant activity tended to decrease due to increase in grain yield. It is aimed to contribute new data on product quality, health and nourishment issues, grain yield potential of genotypes in different environment conditions, plant breeding and agronomy studies by providing the data to the literature.