YIELD AND QUALITY CHARACTERISTICS OF SOME FOREIGN BREAD WHEAT (<i>TRITICUM AESTIVUM</i> L.) CULTIVARS IN TURKEY

When considering introducing new genotypes to a region, determination of their performance and of certain characteristics in the target region is of great value. In this study, we aimed to investigate the grain yield and flour quality characteristics of nine bread wheat cultivars, originated from foreign countries, in the environmental conditions of Canakkale. Field trials were arranged in a randomised complete block design with three replicates in 2005-2006 and 2006-2007 growing seasons. Data were collected on grain yield and flour quality traits. Based on the results of the two years of study, genotype x year interaction effect was found to be significant, while there was no significant difference between the grain yields of the tested cultivars. The mean grain yield values varied between 3620 and 4324 kg ha(-1). There was a significant variation among cultivars with regard to most flour quality traits evaluated. Ranges for the investigated traits were as follows: protein concentration 10.5-12.9%, gluten content 30.9-42.2%, sedimentation value 29.0-38.5 mL, modified sedimentation value 19.0-36.3 mL, ash ratio 0.41-0.68%. The cultivar ZA-75 had an advantage over the other cultivars in sedimentation, gluten and protein concentration. Results showed that the environmental impacts had a significant effect on grain yield, as well as on quality traits.