Characterization for preharvest sprouting resistance of bread wheat (Triticum aestivum L.) genotypes

This research was carried out to examine the sensitivity and resistance of 144 bread wheat genotypes to germination in the pre-harvest sprouting and to determine the effect of pre-harvest sprouting on some quality characteristics of wheat. Pre-harvest sprouting can be a significant problem in most regions of our country in years when rainfall is excessive during the harvest period. This problem, which negatively affects the yield and quality of wheat, reveals the need to determine genotypes that are tolerant to pre-harvest sprouting. In the second year of the research (2021-2022 growing year), trials were established with 49 genotypes selected from 144 genotypes at the end of the 2020-21 growing year. The experiments were carried out in three different environments: control and treatment-Ⅰ in the field, and treatment-Ⅱ in the climate chamber. In addition to field measurements and observations of genotypes, dormancy states, falling number were associated with the spike germination rate. According to the results of the research, the most tolerant variety to germination in the ear was determined as white-grained Clark's Cream (52.7%), followed by white-grained line 29 (62.6%), according to the average of both experiments. Among the white grain wheat, lines numbered 34 (65.0%), 22 (65.2%) and 25 (68.0%) attracted attention with their low pre-harvest sprouting rates. It has been observed that characteristics such as heading time, plant height, waxiness of the spike and falling number can be used as selection criteria in pre-harvest sprouting resistance studies.