PARTICIPATORY EVALUATION OF THE PERFORMANCE OF SOME IMPROVED BREAD WHEAT (TRITICUM AESTIVUM) VARIETIES IN THE JIJIGA PLAINS OF EASTERN ETHIOPIA

2003 ◽  
Vol 40 (1) ◽  
pp. 89-97 ◽  
Author(s):  
TERIESSA JALLETA
Keyword(s):  
Triticum Aestivum ◽  
Bread Wheat ◽  
Local Control ◽  
Management Practices ◽  
Agricultural Research ◽  
Participatory Evaluation ◽  
Preference Ranking ◽  
Wheat Varieties ◽  
Eastern Ethiopia ◽  
Improved Varieties

Through years of research, the Ethiopian Agricultural Research Organization has recommended a number of improved bread-wheat varieties for production in the different climatic zones, along with accompanying technology packages. In areas such as the Jijiga plains, however, adoption of these varieties by the farmers has been very limited. The principal objective of the study was, therefore, to investigate the reasons why farmers are reluctant to adopt high-yielding improved wheat varieties, and to identify farmers' preferences. An assessment study followed by participatory evaluation of the performance of five improved bread-wheat (Triticum aestivum) varieties and a local control was carried out under farmers' management practices. The trial was conducted at 10 locations (across three districts) on the Jijiga plains for two consecutive years (the 1999 and 2000 cropping seasons) and involved 30 farmers. Farmers' preferred varieties were identified using preference ranking. The results showed that farmers refrained from the adoption of some ‘improved’ varieties of bread wheat that were provided through the extension services because the varieties performed poorly under farmers' conditions. The study also showed that farmers do have multiple criteria for evaluating the varieties apart from yield, though the latter was the major parameter for recommending and releasing varieties for multi-locations. Farmers identified earliness, yield, and quality as the main criteria for adoption of wheat varieties. Accordingly, variety HAR-710 stood first in terms of yield (2.56 t ha−1) and other parameters, followed by PAVON -76 (2.49 t ha−1). Though its grain yield was relatively lower than the improved ones, the local control was preferred to some improved varieties used in this study for other quality parameters. The study highlighted the need for re-orienting agricultural research towards involving farmers at the appropriate stages of technology identification.

scholarly journals Estimation of grain productivity and biochemical indicators of the winter bread wheat varieties depending on the forecrop

2021 ◽  
Vol 273 ◽  
pp. 01027
Author(s):  
Оlesya Nekrasova ◽  
Nina Kravchenko ◽  
Dmitry Marchenko ◽  
Evgeny Nekrasov
Keyword(s):  
Triticum Aestivum ◽  
Bread Wheat ◽  
Agricultural Research ◽  
Triticum Aestivum L ◽  
Wheat Breeding ◽  
Wheat Varieties ◽  
Biochemical Indicators ◽  
Winter Bread Wheat ◽  
Grain Productivity ◽  
Study Results

The purpose of the study was to estimate the effect of sunflower and pea on the amount of productivity, protein and gluten percentage in grain. The objects of the study were 13 winter bread wheat varieties (Triticum aestivum L.) developed by the Agricultural Research Center “Donskoy”. The study was carried out in 2018-2020 on the fields of the department of winter wheat breeding and seed production. The forecrops were peas and sunflower. The study results showed that the varieties ‘Volny Don’ (6.1 t / ha), ‘Krasa Dona’ (6.1 t / ha) and ‘Lidiya’ (6.0 t / ha), when sown after peas, gave the largest yields. The varieties ‘Volny Don’ (4.9 t / ha) and ‘Polina’ (4.8 t / ha) which were sown after sunflower, showed the best productivity. The analysis of qualitative indicators established that the maximum percentage of protein and gluten in grain was identified in the varieties ‘Podarok Krymu’ (16.3%; 28.3%) and ‘Volnitsa’ (16.1%; 28.5%), which were sown after peas; and the same varieties showed good results (‘Podarok Krymu’ (16.2%; 27.4%) and ‘Volnitsa’ (15.7%; 27.8%)), when sown after sunflower.

scholarly journals Participatory Evaluation and Selection of Improved Bread Wheat (Triticum Aestivum. L) Varieties in Northern Ethiopia

2020 ◽  
Vol 2 (2) ◽  
pp. p80
Author(s):  
Berhanu Meles ◽  
Chekole Nigus ◽  
Atsede Teklu ◽  
Yonas G Mariam
Keyword(s):  
Triticum Aestivum ◽  
Bread Wheat ◽  
Block Design ◽  
Wheat Variety ◽  
Triticum Aestivum L ◽  
Preference Ranking ◽  
Northern Ethiopia ◽  
Wheat Varieties ◽  
Significant Difference ◽  
Variety Selection

Participatory variety selection trials were conducted in 2018 G.C in Laelay-maichew, Tahtay-maichew and Ahferom districts of central zone of Tigrai to evaluate the performance of improved bread wheat (Triticum aestivum. L) Variety and to assess farmers’ criteria for bread wheat variety selection. Six improved bread wheat varieties (Mekelle-1, Mekelle-2, Ogolcho, Kingbird and Hedasse) including the most popular variety ‘Kakaba’ were used for the study at eighteen farmers (six from each district). The experiment was laid out using randomized complete block design at baby trial with three replications. Analysis of variance revealed a significant difference among the tested varieties for most of the agronomic traits except for kernels per spike and harvest index in all the tested locations. In the preference ranking, farmers used their own traits of interest which were very important in their wheat varieties for selection. Hence, common criteria’s identified by the farmers to select the best varieties were; grain yield, biomass yield, earliness, disease resistance, spike length and seed size. Accordingly direct matrix ranking by farmers showed that Ogolcho was top ranked both at L/maichew and Ahferom followed by Kakaba, however Mekelle-1 was first ranked followed by Kakaba at T/maichew.  Therefore farmers of L/maichew and Ahferom were recommended to use Ogolcho and Kakaba, whereas Mekelle-1 was recommended for T/maichew.

scholarly journals Nutritional characteristics of ancient Tuscan varieties of Triticum aestivum L.

2016 ◽  
Vol 11 ◽  
Author(s):  
Lisetta Ghiselli ◽  
Eleonora Rossi ◽  
Anne Whittaker ◽  
Giovanni Dinelli ◽  
Adriano Pasqualino Baglio ◽  
...  
Keyword(s):  
Triticum Aestivum ◽  
Bread Wheat ◽  
Triticum Aestivum L ◽  
Point Of View ◽  
Human Consumption ◽  
Equal Proportion ◽  
Multivariate Statistical ◽  
Wheat Varieties ◽  
Beneficial Effects ◽  
Functional Point

Bread wheat (<em>Triticum aestivum</em> L.) is an important cereal in human consumption. In recent years, there has been a growing interest in ancient wheat varieties. The latter represent an important source of germplasm, characterized by a broader genetic base and, therefore, a potential source of biodiversity. The objective of the study was to ascertain the optimal balance between the presence of secondary metabolites having beneficial effects on health and technological features that ensure successful baking quality. The experimental trial was performed in 2011-2012 on three organic farms located in three different areas within the province of Siena (Tuscany). In each location, an overall evaluation of the commercial, rheological and functional properties of five ancient Tuscan bread wheat varieties (Andriolo, Frassineto, Gentil rosso, Inallettabile 96, Verna) as compared with a commercial modern variety (Palesio) was carried out. The ancient varieties were compared both singularly (pure) and in combination (mixtures) of two varieties in equal proportion, respectively. Biometric and productive parameters were detected for each plot (32 plots in each farm). Macro- and trace elements, polyphenols, flavonoids and antioxidant activity (ARP) were similarly determined on representative whole grain samples. Rheological analysis was carried out on flour samples. The multivariate statistical analysis using principal components (PC) analysis was performed on all variables analysed. The results showed a significant environment effect on the different parameters measured and did not reveal significant improvements in the variables measured when varieties were cultivated in mixtures. However, the study did reveal various interesting trends that are warranting of further investigation. The most interesting effect from a nutritional and functional point of view is the relationship between ARP, rheological properties, protein content and gluten content. These connections permit the potential towards the improvement of ancient varieties.

scholarly journals Do Triticum aestivum L. and Triticum spelta L. Hybrids Constitute a Promising Source Material for Quality Breeding ofNew Wheat Varieties?

Agronomy ◽  
2019 ◽  
Vol 10 (1) ◽  
pp. 43 ◽  
Author(s):  
Elżbieta Suchowilska ◽  
Marian Wiwart ◽  
Rudolf Krska ◽  
Wolfgang Kandler
Keyword(s):  
Triticum Aestivum ◽  
Bread Wheat ◽  
Crude Protein ◽  
Triticum Aestivum L ◽  
Source Material ◽  
Crude Protein Content ◽  
Wheat Grain ◽  
Triticum Spelta ◽  
Wheat Varieties ◽  
Promising Source

The aim of this two-year study was to determine whether the contents of macronutrients and macro and microelements in wheat grain can be increased by crossbreeding Triticum aestivum and T. spelta. The experimental material comprised the grains of F6 and F7 hybrids and their parental forms. The element content of grain was determined by ICP-SFMS. Hybrid grains had significantly higher ash contents than bread wheat grain (1.90% and 1.93% versus 1.62%). Crude protein content was lowest in bread wheat grain (11.75%) and highest in spelt grain (14.67%). Hybrid grains had significantly higher protein contents (12.97% and13.19%) than bread wheat grain. In both years of the study, the concentrations of P, S, Mg and Ca were highest in spelt grain, whereas their content in hybrids was lower than in spelt grain, but higher than in bread wheat grain. The concentrations of desirable microelements were highest in spelt grain, and the micronutrient profile of hybrid grains was more similar to bread wheat than spelt. Therefore, the hybrids can constitute promising source material for quality breeding in wheat.

scholarly journals Hybride necrosis genes in bread wheat varieties (Triticum aestivum L.) of Ukraine

2018 ◽  
Vol 23 ◽  
pp. 46-51
Author(s):  
A. V. Galaev ◽  
M. V. Galaeva
Keyword(s):  
Triticum Aestivum ◽  
Bread Wheat ◽  
Premature Death ◽  
Triticum Aestivum L ◽  
Microsatellite Analysis ◽  
Hybrid Necrosis ◽  
Wheat Varieties ◽  
Complementary Genes ◽  
The North ◽  
Adaptive Value

Hybrid necrosis is the gradual premature death of leaves or plants in certain F1-2hybrids of wheat (Triticum aestivum L.), and it is caused by the interaction of two dominant complementary genes Ne1 and Ne2 located on chromosome arms 5BL and 2BS, respectively. To date, necrotic genotypes in most varieties of Ukrainian breeding have not been identified. Aim. This study was conducted to determine the necrotic genotypes in varieties Ukrainian breeding of different regions. Methods. Microsatellite analysis, PAAgel-electrophoresis. Results. 150 genotypes of bread wheat varieties from Ukrainian breeding were identified by loci Xbarc74-5В and Xbarc55-2В closely linked to hybrid necrosis genes Ne1 and Ne2, respectively. Conclusions. The most common in the South of Ukraine is the genotypes Ne1wNe2w/m and Ne1mNe2w/m were revealed. The most of varieties in the North of Ukraine had the genotypes ne1Ne2ms. These genotypes can have breeding and adaptive value for specific geographical conditions. Keywords: Triticum aestivum L., hybride necrosis genes Ne1 and Ne2, microsatellite analysis.

scholarly journals The role of the upper leaves in the formation of productivity and its elements in the varieties and lines of winter bread wheat of intensive type

2020 ◽  
pp. 16-20
Author(s):  
V. L. Gaze ◽  
E. V. Ionova ◽  
V. A. Likhovidova ◽  
O. V. Skripka
Keyword(s):  
Bread Wheat ◽  
Agricultural Research ◽  
Kernel Weight ◽  
Wheat Varieties ◽  
Winter Bread Wheat ◽  
Study Results ◽  
Head Formation ◽  
Moisture Supply ◽  
Photosynthesis Efficiency ◽  
Productive Systems

The current paper has presented the study results on estimating the effect of the upper leaves’ area of winter bread wheat samples on productivity and its elements. There have been tested nine winter bread wheat varieties of intensive type developed in the FSBSI “Agricultural Research Center “Donskoy”. The current study has identified that the largest upper leaves’ area under insufficient moisture supply during the periods of head formation and flowering was produced by the variety “Etyud” (31 cm2 in a heading period; 29.4 cm2 in a flowering period). During the period of milky kernel ripening, the variety “Shef” has also shown the largest upper leaves’ area under insufficient moisture supply (17.7 cm2). The variety “Yubiley Dona” has shown a minimal decrease in the upper leaves area to milky kernel ripeness (40%). The evaluation results of productivity and its structure have shown that the largest value of the number of productive stems per 1 m2 in arid conditions was identified in the varieties “Etyud” (261 pcs.) and “Shef” (254 pcs.). According to the number of kernels per main head, the variety “Donskaya Step” was the best with 32 pcs. Large kernel weight per main head was identified in the varieties “Donskaya Step” (0.72 g), “Shef” and “Etyud” (0.67 g), and according to 1000 kernel weight the varieties “Etyud” (25.9 g) and “Zodiak” (25.2 g) were the best ones. The varieties “Etyud” (163.7 g/m2) and “Shef” (168.6 g/m2) have produced the maximum yields, that means the best functioning of all productive systems of winter bread wheat. The estimation of the samples according to the correlation between photosynthesis efficiency of the upper leaves’ area and kernel percentage (ZFL) has identified the samples “Donskaya Step”, “1005/14”, “Univer”. According to the correlation between photosynthesis efficiency of the upper leaves’ area and kernel weight per head (MFFL) the variety “Donskaya Step” showed the best results. The conducted study ad obtained results made it possible to identify the varieties “Shef”, “Etyud” and “Donskaya Step”. The identified varieties have been proposed for further use in the breeding process.

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