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Title

DOES POST-ANTHESIS WATER FEFICIT CHANGE TRAITS RELATED TO BAKING QUALITY IN BREAD WHEAT GENOTYPES ?

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Abstract

 IN ORDER TO DETERMINE THE EFFECTS OF WATER DEFICIENCY ON CHARACTERISTICS ASSOCIATED WITH BAKING QUALITY OF BREAD WHEAT (TRITICUM AESTIVUM L.), AN EXPERIMENT WAS CONDUCTED AT THE CAMPUS OF AGRICULTURE AND NATURAL RESOURCES, RAZI UNIVERSITY IN 2013. THE EXPERIMENT WAS CARRIED OUT AS FACTORIAL EXPERIMENT BASED ON COMPLETELY RANDOMIZED DESIGN (CRD) WITH THREE REPLICATIONS. THE FACTORS WERE INCLUDED FOUR BREAD WHEAT GENOTYPES (PISHTAZ, MARVDASHT AND DN-11CULTIVARS, AND LINE 336) AND TWO LEVELS OF WATER TREATMENTS (CONTROL: IRRIGATION IN ALL STAGES OF PLANT GROWTH NORMALLY AND POST-ANTHESIS WATER DEFICIENCY: WITHHOLDING OF IRRIGATION AFTER ANTHESIS). THE RESULTS SHOWED THAT WATER DEFICIENCY SIGNIFICANTLY INCREASED FALLING NUMBER (REDUCED Α-AMYLASE ACTIVITY VALUE). MARVDASHT AND PISHTAZ CULTIVARS HAD THE HIGHEST AND THE LOWEST FALLING NUMBER RESPECTIVELY. WATER DEFICIENCY CAUSED SIGNIFICANT REDUCTION IN TOTAL GLUTEN AND GLUTEN INDEX. PISHTAZ HAD THE HIGHEST GLUTEN INDEX AND TOTAL GLUTEN IN CONTROL TREATMENT AND THE HIGHEST PERCENT OF REDUCTION IN THESE TRAITS UNDER WATER DEFICIENCY. OVERALL, THE BAKING QUALITY TRAITS OF CULTIVAR OF PISHTAZ UNDER WITHOUT DROUGHT STRESS ARE HIGH AND IT IS PROPER FOR THIS SITUATION. BUT FOR STRESS CONDITION THE CULTIVAR OF DN- 11 HAS STABLE AND HIGH RATES OF TRAITS RELATED TO BAKING QUALITY.

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