An assessment on some bread wheat pure varietes and field mixtures

This study aimed to investigate some agronomical traits, milling and dough properties for some mixtures of bread wheat varieties and assess the profitability of promising mixtures. Field experiments were carried out at the Koruklu station of Extension, Research and training Center of Southeastern Anatolia Project in ？anliurfa. Seven individual and eight mixtures were tested employing randomized complete block design with 4 replications. Some agronomical traits were tested through analysis of variance and Pearson coefficients of correlation. It was found that pure varieties gave higher average grain yield (684 kg/da) than mixtures (674 kg/da). Mixture number 1 and 4 gave higher grain yields than the average of pure lines with 706 and 710 kg/da respectively. Mixtures were higher in rank for major yield components. Some dough rheological properties of mixtures such as ash content (%), gluten (%), sedimantation (ml) were lower than those of püre varieties. Flour ratio (%)of mixtures was only trait giving higher value than that of pure varieties. K6 (61.8 cm2) and K7 (61.2 cm2) mixtures gave the highest energy scores 90 minutes after dough production.The coefficients of correlation grain yield vs. number of spike per unit area (r=-0.486**), number of spikelet spike-1 (r=-0.333**), number of days to maturity (r=-0.351**), number of days to emergence (r=--0.334**), grain weight spike-1 (r=-0.334**), and 1000 kernel weights (r=-0.349**) were found to be negative and significant. But this turned out to be pozitive and significant for hectoliter weight (r=0.359**). Average net return of pure varieties was higher than that of mixtures with 629 TL da-1 and 613 TL da-1 respectively. Highest net return was obtained from Mixture 4 (30% Adana-99+ 50% Sagittario+ 20% Odeskaya) with 650 TL da-1. Taking into account for grain yield and quality characteristics, Mixture 4 can compete with pure varieties and be recommended for farmers in the region