Effect of humic application on qualitative traits of bread wheat cultivars (Triticum aestivum L.)

Abstract

A field experiment was carried out at the research station of the Department of Field Crops in the College of Agriculture at the University of Tikrit during the winter agricultural season 2020-2021 AD in gypsum soil. The aim of study was the effect of three stages of ground addition of humic with an amount of 32 kg.ha, which is the stage of four leaves and flowering in addition to (control treatment) in the chemical traits of soft wheat varieties, which are Al-Rasheed, Tammuz 2 and Ibaa 99). The results were as follows. Significant differences were observed between the studied varieties. The cultivar Tammuz 2 excelled in the traits of protein percentages (13.23) %, gluten (26.66) %, and dry gluten (9.60%), while the rational cultivar recorded the highest average of the two labels, the gluten coefficient (60.14) and the sedimentation coefficient (26.22). The date of addition in the branching stage excelled in the traits of humidity, protein and wet gluten, and the addition stage in the flowering stage excelled in the trait of the gluten coefficient. Sedimentation coefficient, while the overlapping treatment of cultivar Tammuz 2 with the date of addition in the branching stage was superior in the proportions of protein and wet gluten, and the treatment of overlap Tammuz 2 with the date of addition in the flowering stage was superior in the percentage of dry gluten.