Characterization of some bread wheat (Triticum aestivum L.) cultivars and lines in Yozgat conditions

Wheat has been one of the main food sources of people in Anatolia for thousands of years and is one of the most important agricultural products today. The aim of this study was to characterize 8 bread wheat cultivars of domestic and foreign origin and 7 breeding lines obtained from their crossbreeding. This study was carried out in the 2023-2024 growing season at Yozgat Bozok University Yerköy Agricultural Application and Research Station according to the randomized block design with 3 replications. Astet, Bayraktar 2000, Esperia, Halis, Maden, Rebelde, Tosunbey and Zlatoglava bread wheat cultivars and 7 breeding lines at the F 5 level were used as material. According to the research results; the number of days to heading of the genotypes was 108.3-121.7, plant height was 79.2-116.6 cm, flag leaf blade width was 1.28-1.59 cm, flag leaf blade length was 10.8-19.4 cm, flag leaf sheath length was 16.9-22.7 cm, length of neck above flag leaf sheath was 11.8-23.9 cm, fertile spike number per m 2 was 323.3-573.3, spike length was 7.7-11.5 cm, number of spikelets per spike was 18.0-22.5, awn length was 5.6-9.3 cm, ear density was 19.7-25.8 spikelets/10 cm, number of grain per spike was 30.0-54.5, grain weight per spike was 1.21- 2.20 g, grain yield was determined as 344.5-547.0 kg/da, harvest index was found as 30.2- 37.9%, thousand grain weight was found as 31.9-44.7 g, hectoliter weight was found as 78.5-82.2 kg, protein content was found as 15.0-18.6%. While the average grain yield of parent cultivars was 388.1 kg/ha, the lines showed a yield performance well above the average of parent cultivars with an average of 457.3 kg/ha. Bayraktar 2000, Zlatoglava, Line-1, Line-2, Line-4 and Line-7 were determined as the prominent genotypes in terms of grain yield. It was concluded that these genotypes have high potential to grow in the cold climate of Yozgat. 2025, xiii + 42 Pages Keywords: Bread wheat, Cultivar, Line, Grain yield, Protein content