Effect of Planting Dates on Qualitative Traits of Wheat (Triticum aestivum L.) Varieties

Abstract

A field experiment was carried out during the winter season 2022-2023 at the research station of the Field Crops Department, College of Agriculture, Tikrit University to study the effect of planting dates on the qualitative characteristics of each of the cultivated varieties to determine the best planting date for each variety and to find the best combination between (varieties x planting dates). The experiment was applied using the Split Plot Design method using a Randomized Complete Block Design (R.C.B.D) with three replications. Main plots included planting dates (Oct. 5, Oct. 25, Nov. 15, Dec. 5, Dec. 25) while sub-plots included wheat varieties (Ibaa99, Al-Rashid, Al-Baraka, Sham6, Tammuz2, Al-Hashimiyah, Al-Nour and Al-Adnaniyah). The results showed a significant effect of the variety treatments on all studied qualitative traits. Tammuz 2 variety was superior in the protein percentage and sedimentation volume (12.32% and 30.03 ml), respectively, Sham6 variety was superior in the wet and dry gluten percentage (36.64 and 12.30%, respectively), while Ibaa99 variety was superior in the ash and flour moisture percentage (1.91 and 9.60%, respectively). Planting date treatments had a significant effect on the qualitative characteristics of wheat varieties. Planting date treatment of Dec. 25 was superior by giving the best results for the protein percentage (12.05%), wet and dry gluten percentage (35.85 and 11.97%, respectively), ash percentage (1.76%), and sedimentation volume (28.92 ml). Also, the interaction between (varieties x planting dates) had a significant impact on the qualitative traits studied, the interaction treatment of (Tammuz2 x Dec. 25) was superior by giving the best results for the protein percentage (12.76%), the interaction of (Sham6 x Dec. 25) was superior in wet and dry gluten percentages (38.96 and 12.93%, respectively), and the interaction of (Ibaa99 x Nov. 15, Dec. 5 and Dec. 25) gave the highest values of ash percentage (1.96%), sedimentation volume (35.53ml) and flour moisture percentage (9.96%), respectively.