Comparison of yield and quality elements of some bread wheat varietes and lines in Diyarbakir ecological conditions

Wheat is the most widely cultivated and produced plant among the cultivated plants used as human food. Wheat, which has a wide adaptation ability, is the main food source of about 50 countries today. Wheat is grown on more than half of the land allocated for cultivation in the world. By itself, wheat plant provides almost 20% of the total calories provided to the world population by plant-based foods. This rate rises to 50% in Turkey. It contains 65-75% carbohydrates, 6-20% protein and is an important source of vitamin B1. This study was carried out to investigate the yield, yield components and quality characteristics of wheat lines 9822, 9835, 9829, 9826, 9821, 9811, 9810, 9827 and 9817 and wheat varieties Tosunbey, Bayraktar, Ceyhan-99, Cemre, Zühre as control in the experimental field of Dicle University Faculty of Agriculture during the 2022-2023 production period. The experiment was established according to randomized block design with three replications. Protein rate, grain moisture content, hectoliter weights, number of falls, ash content, gluten content, sedimentation values, plant height, spike length, number of spikelets per spike, spike duration and grain yield per unit area were analyzed. As a result of the study, line 9821 (16,6%) in terms of protein content, line 9821 (41,4%) in terms of gluten content, line 9811 (10,67%) in terms of grain moisture content, line 9821 (54 ml) in terms of sedimentation value, line 9822 (418,67) in terms of fall number (FN), line 9817 (78,21 kg) in terms of hectoliter weight, Line 9821 had the highest ash content (1,81), line 9821 had the highest spike length (101,67 cm), line 9811 had the highest spike length (11,73 cm), lines 9826 and 9822 had the highest number of spikelets (21,33), line 9811 had the highest spike duration (152 days) and line 8721 had the highest grain yield per unit area (754,37 kg).