تأثير رش الأحماض الأمينية بمواعيد مختلفة في الصفات النوعية و الجودة لحبوب أصناف معتمدة من حنطة الخبز Triticum aestivum L

الملخص EN

Afield experiment was carried out at winter seasons of 2017_2018 and 2018_2019 in the field of Field crop department –college of Agriculture-Tikrit University to know the Effect of amino acid spray on quality traits, and goodness of greens for certified varieties of bread wheat Triticum aestivum L.

.

Randomized complete Block.

Design R.

C.

B.

D was used in this study by split plot design System with three replicates.

The main plots concluded three times of amino acid spray, the first time was through tillering stage, (ZGS: 22), second time was through elongation stage (ZGS: 32 ) and third time was through filling stage (ZGS: 40), while the varieties were put in sub plots which were(AL_Rashed, Babelon, Adena99, Itali an bour, Abu-Graib3, Ibaa99, Sham6, Baghdad1, Bouhooth22, Sulaimaniah2, Arass and Tamouz2), wheat plants response was estimated for amino acid spray treatments with the varieties through quality tests ( Quality weight un completed grains, protein percentage, wet and dry percentage of Glutin and Glutin coefficient The twelve varieties of wheat showed significant difference in quality and goodness traits, the variety Adana99 ) and gluitn coefficient trait (78.15and 1-cto.

surpassed in quality weight trait (81.84 and 79.56 k g.

he77.93% ), .

While the Aras verity surpassed in wet gletin percentage (42.07and39.33% )and dry glutin percentage (17.46and 15.82% ).

The sham6 variety surpassed in uncompleted grains (0.21 and 0.23% ), the Ibaa99 variety surpassed in protein percentage (15.51 and 14.68% ) in the two seasons respectively.

The effect of amine acid spray showed significant differences, as the first date surpassed at tillering stage surpassed in glutin coefficient (66.22 and 64.04% ), while the second time surpassed at elongation stage in wet glutin percentage trait (37.46 and 36.45% ), and in dry glutin percentage trait (14.30 and 13.82% ) for the two seasons respectively, the three time surpassed at filling stage in protein percentage trait (14.76% ) for the second season only.