Determination of yield and quality traits of some wheat landraces and breeding cultivars at South-East Aanatolia Region

In recent years, the use of old local varieties has been increasing in the bread and pasta industry rather than the cultivated varieties. Although the old local varieties are low in yield, they are superior in quality compared to breeding varieties. Local populations are rich in protein, vitamins and enzymes in terms of human nutrition shows superior features. They are resistant to climate and topographic characteristics of the region they grow and tolerant to plant diseases and pests in the region. However, there are not many varieties produced in agricultural areas, but their varieties are becoming increasingly extinct. In this research, yield and yield components and quality analyzes of wheat plants that will be grown as pots in open greenhouse conditions by using 4 local and 4 wheat breeding varieties as material were carried out with some biotechnological methods. In the experiment, agricultural characteristics such as plant height, spike length, grain number per spike, grain weight per spike, plant grain yield, thousand grain weight, hectolitre weight and quality characteristics such as protein ratio, gluten ratio, starch ratio and sedimentation value were examined. In terms of yield and yield components, the average grain yield of local varieties was 2.41 g/plant, while breeding varieties were observed to be 2.77 g/plant. In terms of grain yield per spike, 1.17 g/spike of local varieties, while the average spike yield of breeding varieties is 1.37 g. The average plant height was 82.73 cm in local varieties and 74.45 cm in breeding varieties. Plant lengths of local varieties were higher but grain yields were lower than breeding varieties. In terms of quality components, it was found that the protein contents of local varieties were 14.3% and breeding varieties were 11.8%. Again, it was concluded that the age gluten rates of local varieties (29.65%) showed significant advantages over breeding varieties (26.85%).