Performance of Six Genotypes of Tritordeum Compare to Bread Wheat under East Mediterranean Condition

Ioanna Kakabouki, Dimitrios F. Beslemes, Evangelia L. Tigka, Antigolena Folina, Stella Karydogianni, Charikleia Zisi and Panagiota Papastylianou
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Ioanna Kakabouki: Laboratory of Agronomy, Department of Crop Science, Agricultural University of Athens, 11855 Athens, Greece
Dimitrios F. Beslemes: Research & Development Manager Alfa Seeds ICSA/Seed Production and Commerce/10th km Mesorachis-Ag. Georgiou, 41500 Larisa, Greece
Evangelia L. Tigka: HAO Demeter, Institute of Industrial and Fodder Crops, 1, 41335 Larissa, Greece
Antigolena Folina: Laboratory of Agronomy, Department of Crop Science, Agricultural University of Athens, 11855 Athens, Greece
Stella Karydogianni: Laboratory of Agronomy, Department of Crop Science, Agricultural University of Athens, 11855 Athens, Greece
Charikleia Zisi: Laboratory of Agronomy, Department of Crop Science, Agricultural University of Athens, 11855 Athens, Greece
Panagiota Papastylianou: Laboratory of Agronomy, Department of Crop Science, Agricultural University of Athens, 11855 Athens, Greece

Sustainability, 2020, vol. 12, issue 22, 1-14

Abstract: Four advanced tritordeum lines were studied and compared to two commercial varieties of tritordeum and wheat cultivars in yield and quality features, in Greece. For this purpose, a two-year experiment was established in the Greek territory. The field experiment was set up in Randomized Complete Block Design (RCBD) with blocks, with different lines and varieties. Head emergence was calculated based on Growing Degree Days (GDDs), which was significantly affected by the year. The significance of differences between treatments was estimated by using Fisher’s least significant difference (LSD) test with significance level p = 0.05. The weight of 1000 seeds of the two commercial varieties differed from the equivalent weight of 1000 seeds of tritordeum lines, approximately 1 g. Yield was significantly affected by lines/varieties and year. Compared to tritordeum yield, wheat yield marked the highest values. This difference was almost 2 kg ha −1 . Gluten content was significantly affected by lines/varieties. The highest gluten content was firstly noticed at wheat GENESIS (34.2%) variety and secondly at tritordeum Aucan (33.2%) variety. Protein was higher in tritordeum lines HT-1704 (15.5%), HT-1707 (15.1%) and Aucan variety (15.2%) during the first experimental year. Tritordeum seems to have significant adaptability to dry conditions in Greece and significant yields compared to the existing commercial varieties and bread wheat.

Keywords: tritordeum; GDDs; relative production efficiency; gluten content (search for similar items in EconPapers)
JEL-codes: O13 Q Q0 Q2 Q3 Q5 Q56 (search for similar items in EconPapers)
Date: 2020
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