تقييم خصائص الجودة لثلاثة أصناف محلية من القمح الطري (قمح الخبز) وصنف مُدخل مزروعة تحت نظام الري التكميلي

جمال عمر نصر; صلاح الدين مصطفى  أبوغرسة; محمد عبدالسلام الككلي; ناصر محمد  خطاب

doi:10.54172/1b3jh176

Authors

Jamal O. Nasr Department of Food Science & Techn., Agricultural Research Center, Tripoli, Libya Author
Salaheldin M. Abo-Gharsa Department of Biological Science, Faculty of Science- Misurata University, Libya Author
Mohamed A. Elkekli Department of Quality, Almosim Co. For Grinding Grains, Tripoli, Libya Author
Nasir M. Khatab Department of Field Crops, Agricultural Research Center, Al-Bayda, Libya Author

DOI:

https://doi.org/10.54172/1b3jh176

Keywords:

Bread wheat, Supplementary irrigation, Grain quality, Wheat varieties, Agricultural research center

Abstract

This study was conducted to evaluate and compare the grain quality of three local bread wheat cultivars with an introduced variety known for its high productivity in its native region. The experiment was carried out at the Musrata Experimental Station, affiliated with the Agricultural Research Center, Libya, during the 2020-2021 growing season under supplemental irrigation conditions. The results revealed significant differences among the studied cultivars in all grain quality traits, except for hectoliter weight. The evaluated parameters included thousand kernel weight, falling number, hardness (particle size index method), moisture content, protein content, wet gluten, gluten index, and sedimentation value. The introduced Salambo variety recorded the highest values for hectoliter weight (81.6 kg/hl), thousand kernel weight (52.1 g), falling number (523 seconds), and moisture content (12.59%). Among the local cultivars, Bohouth 208 showed the highest values for protein content (15.66%), wet gluten (37.7%), and sedimentation value (32.8 ml). Meanwhile, Bohouth 210 exhibited the best hardness and the highest gluten index (86.0%), with hardness recorded at 14.7%. In contrast, Bohouth 212 displayed excessive hardness, reaching 9.0%. The findings indicate that Bohouth 210 and the introduced Salambo variety demonstrated superior adaptability to the environmental conditions of the region, possessing most of the essential quality traits required for bread-making.

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