Abstract
Four released durum wheat varieties, two medium tall (Arsi-Robe and Kilinto) and two recently released semidwarfs (Ude and Yerer) were evaluated under five different N rates (0, 60, 120, 180 and 240 kg·ha-1) in 2005/06 growing season at Akaki and Debre Zeit, central Ethiopia. The quality responses of durum wheat varieties to different N-fertilizer rates and the N responses between tall and short durum wheat varieties were assessed. Protein and gluten content, vitreous kernel count, thousand kernel weight, test weight and lodging were considered. Vitreous kernel count, protein and gluten content were higher at Debre Zeit than at Akaki. Unlike Debre Zeit, there were significant relationships between response variables and fertilizer levels at Akaki. Lodging slightly affected the medium tall varieties at Debre Zeit whereas it was not a problem at Akaki. At Akaki, varieties response to each additional N rate was entirely below the quality standard set by ICC, 2000 except for thousandkernel weight. Therefore, it is unwise to promote durum wheat scaling up/out program for quality production at Akaki.
Highlights
Durum wheat (Triticum turgidum L. var. durum) is the second most important wheat species grown in the world next to bread wheat (Triticum aestivum L.)
ANOVA at Debre Zeit showed that there were no significant differences in protein content among N rates and fertilizer x varieties interaction, but there was significant (P < 0.05) difference among varieties (Table 5)
The results of nitrogen fertilization effects on grain qualities of four released durum wheat varieties over two locations indicated that increase in the rate of applied nitrogen beyond 120 kg·N·ha−1 increased the vitreousness and wet gluten content over locations; and grain protein content, test weight and thousand-kernel weight of durum wheat at Akaki
Summary
Durum wheat (Triticum turgidum L. var. durum) is the second most important wheat species grown in the world next to bread wheat (Triticum aestivum L.). Durum) is the second most important wheat species grown in the world next to bread wheat (Triticum aestivum L.). It is the best wheat for pasta products due to its strong gluten, excellent amber color and superior cooking quality [1,2]. It has been cultivated in Ethiopia for thousands of years. It has been gradually replaced by bread wheat. The pasta factories annually import about 0.2 million tons of durum wheat
Sign-in/Register to view highlights & summary Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
