Effects of Different Water Table Depth and Salinity Levels on Quality Traits of Bread Wheat

İsmail Sezer, Hasan Akay, Zeki Mut, Hakan Arslan, Elif Öztürk, Özge Doğanay Erbaş Köse and Mehmet Sait Kiremit
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İsmail Sezer: Department of Field Crops, Faculty of Agriculture, Ondokuz Mayıs University, Samsun 55270, Turkey
Hasan Akay: Department of Field Crops, Faculty of Agriculture, Ondokuz Mayıs University, Samsun 55270, Turkey
Zeki Mut: Department of Field Crops, Faculty of Agriculture and Natural Sciences, Bilecik Şeyh Edebali University, Bilecik 11230, Turkey
Hakan Arslan: Department of Agricultural Structures and Irrigation, Faculty of Agriculture, Ondokuz Mayıs University, Samsun 55270, Turkey
Elif Öztürk: Department of Field Crops, Faculty of Agriculture, Ondokuz Mayıs University, Samsun 55270, Turkey
Özge Doğanay Erbaş Köse: Department of Field Crops, Faculty of Agriculture and Natural Sciences, Bilecik Şeyh Edebali University, Bilecik 11230, Turkey
Mehmet Sait Kiremit: Department of Agricultural Structures and Irrigation, Faculty of Agriculture, Ondokuz Mayıs University, Samsun 55270, Turkey

Agriculture, 2021, vol. 11, issue 10, 1-13

Abstract: Abiotic stress factors encountered in production lands influence both the yield and the quality traits of bread wheat. This study investigated the effects of three different water table depths (30, 55, and 80 cm) and four different groundwater salinity levels (0.38, 2.0, 4.0, and 8.0 dSm −1 ) on some quality traits of bread wheat under irrigated and unirrigated conditions. The experiments were conducted in the 2018 and 2019 growing seasons in randomized blocks—factorial (three factors) experimental design with three replications under controlled conditions. The hectoliter weight, fat ratio, starch ratio, protein content, Zeleny sedimentation, wet gluten content, ash ratio, acid detergent fiber (ADF), and neutral detergent fiber (NDF) values were investigated. The hectoliter weights varied between 66.1% and 77.8 kg, fat ratios between 1.49% and 1.70%, starch ratios between 61.9% and 67.8%, protein contents between 11.9% and 13.8%, Zeleny sedimentation values between 23.5 and 28.0 mL, wet gluten contents between 25.0% and 28.8%, ash ratios between 1.43% and 1.75%, and ADF values between 2.85% and 4.12%. The quality traits were positively influenced by increasing the water table depths. With increasing the groundwater salinity levels, the hectoliter weight, fat ratio, starch ratio, and NDF values decreased, while the protein ratio, sedimentation value, wet gluten content, ash ratio, and ADF values increased.

Keywords: bread wheat; water table; salinity; gluten; sedimentation (search for similar items in EconPapers)
JEL-codes: Q1 Q10 Q11 Q12 Q13 Q14 Q15 Q16 Q17 Q18 (search for similar items in EconPapers)
Date: 2021
References: View references in EconPapers View complete reference list from CitEc
Citations: View citations in EconPapers (1)

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