تقييم جودة الحبوب لعشر سلالات من القمح الطري (قمح الخبز) Triticum aestivum L. مزروعة تحت ظروف الزراعة البعلية

Jamal O.  Nasr; Nasir  Khatab; Salha El-bakoush; Nadia Shmaila; Souad Zraig

doi:10.54172/9nreqa56

Authors

Jamal Omar Nasr Food Science & Techn. Research Department, Agricultural Research Center, Tripoli, Libya Author
Nasir Khatab Field Crops Department, Agricultural Research Center, El-Baidha, Libya Author
Salha El-bakoush , Food Science & Techn. Research Department, Agricultural Research Center, Tripoli, Libya Author
Nadia Shmaila Food Science & Techn. Research Department,Agricultural Research Center, Tripoli, Libya. Author
Souad Zraig Food Science & Techn. Research Department,Agricultural Research Center, Tripoli, Libya. Author

DOI:

https://doi.org/10.54172/9nreqa56

Keywords:

soft wheat, genotypes, bread wheat, rain-fed, grain quality

Abstract

The study aimed to evaluate the grain quality of ten bread wheat genotypes grown at Al-Awailia zone, eastern region, Libya. The experimentation was conducted in the 2020-2021 agricultural season under rain-fed conditions. The results showed a significant difference among the tested genotypes in the grain quality characteristics, represented in, test weight, thousand kernel weight, falling number, hardness, moisture content, protein content, wet gluten, gluten index and sedimentation volume. The tested genotypes met the quality requirements for test weight, thousand kernel weight, moisture content and gluten index with means of 80.5 Kg/hl, 43.3 g, 11.4 % and 83.1 % respectively. while, all of them failed to meet the quality requirements for falling number and grain hardness. Genotype EBW 22 was able to record the highest value for protein and wet gluten content amongst the others with values of 13.02 % and 26.3 %, respectively. Only the genotype EBW 11 exceeded the minimum quality requirement for sedimentation volume with value of 17 ml. None of the tested genotypes were able to possess all the quality characteristics required and necessary for good bread making.

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