A comparison of yield and quality characteristics of some old and new registered bread wheat varieties

The research was conducted in 2018-19 vegetation period in Eskişehir, in the Sultanönü and Hamidiye locations of the Transtional Zone Agricultural Research Institute with aimed at compared to morphological, physiological, yield and quality characteristics of 25 bread wheat varieties registered by the Research Institutes from 1931 until 2017. The experiment was carried out with 3 replications in a randomized block design. In Eskişehir location, number of tillering, plant height, number of spikes per square meter, spike height, number of spikelets per spike, grain number per spike, grain yield, protein, and wet gluten ratios were found to be higher than the Hamidiye location contrary, in the Hamidiye location, the average of the harvest index, the number of grains per spike, and the average weight of a thousand grains weight were found higher than the Eskişehir location. The protein, wet gluten ratio, tillering rate, and plant height of the old varieties were higher in both locations. In the Hamidiye location, the old varieties gave higher values in spike numbers per square meter. It was observed that harvest index, spike length, number of spikelets per spike, number of grains per spike, number of grains per spike, and grain yield values were higher in newly registered varieties. According to results of research, Köse 220-39, Süzen 97, Soyer 02, Nacibey, Mesut and Re varietios are recommanded in Eskişehir location, while Müfitbey, Tosunbey and Soyer 02 variates are recomended in Hamidiye location. As a result; According to the registration years, it was concluded that while there was an increase in grain yield and some plant characteristics from old varieties to new varieties, quality values such as protein and gluten ratio decreased slightly.