Evaluation Of Some Qualitative Traits And Quality Of Flour For Several Cultivars Of Bread Wheat By The Effect Of Humic Acid And Storage Periods

Abstract

In this study, ten genotypes of bread wheat (Jihan, Adana, Aras, Aksad, Clark, Florka, Tham 6, Alaa, IPA 99, Rizkari) were used under the influence of three levels of humic acid (without, 20 and 40 kg ha-1) during season 2019-2020, Where the experiment was applied in the fields of a farmer in Kirkuk province. Five genotypes with high growth traits and yield were selected (Rizgary, Jihan, IPA 99, Alaa, Clark) for the purpose of storing their grains in jute bags for three periods (after 3 months, after 6 months, after 9 months of storage) in addition to the non-storage to study the quality and quality characteristics (percentage Protein, wet gluten percentage, dry gluten percentage, sedimentation, ash percentage, specific weight and extraction percentage). The most important results were reached: the presence of significant differences for the study factors and their bi-interaction for all the studied traits except for dry gluten for humic factor and the interaction between humic and cultivars for dry gluten and specific weight and the interaction between storage periods and cultivars for protein and ash content. As for the interaction between humic levels and storage periods, it was only significant for the percentage of ash and sedimentation. The Rizgary cultivar was excelled in the traits of protein content (13.2%), specific weight (78.44 kg.ha^-1), and extraction percentage (75.00%) and Clark cultivar in the trait of wet gluten (39.42%) and dry gluten (39.42%, 13.14%),The fourth storage period was excelled on the percentage of ash (1.84%), the third level of humic acid, and the first storage period for most of the studied traits, as well as the significantly of the third level of acid in its interaction with the cultivar Jihan for sedimentation trait (36.13 ml).The interaction between storage periods and cultivars was non-significant for protein and ash ratio, and this means that cultivars exhibited similar behavior in these traits on the one hand, and on the other hand, there was no significant difference between the first and second storage period in its interaction with Clark cultivar for the ratio of wet and dry gluten. Therefore, it is possible to focus on the maintenance and propagation of cultivars with high protein content and sedimentation value in order to improve these traits of the varieties that are excelled in yield, to improve the specific traits and quality of flour, and to pay attention to the two cultivars, Rizgary and Clark, and to preserve them from mixing for the sake of expanding their cultivation and taking care of them in the future.