24. Analysis of wheat genotypes and N application on the yield in response to protein and nitrogen content in grains and straw

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Aamir Khan, Wajid Ali Shah, Zahid Hussain, Manzoor Ahmad, Roohul Amin Subhan Uddin Muhammad Ishaq, Safwan Akbar, Muhammad Wisal, Shah Nawaz Khan, Haseeb Ahmad, Kakar, Murad Ali, Sefat Ullah

Abstract

Nitrogen plays an important role in protein formation, cell improvement and other physiological and agronomical activities, while genotypes also play an important role in increasing yield because different genotypes have different performance. This research mainly focuses on nitrogen application and genotypes performance in wheat production. Nitrogen application showed significant variation for all parameters and produced maximum tiller m-2 (366), grains spike-1 (52.5), biological yield (11775 kg ha-1), grain yield (4009 kg ha-1), nitrogen concentration in straw (0.50 %), protein concentration in straw (2.84 %), nitrogen concentration in grains (2.01 %) and protein concentration in grains (11.5 %) with nitrogen applied at the rate of 150 kg ha-1 while 120 kg nitrogen ha-1 gave maximum leaf area index (4.4 cm-2) and thousand grains weight (40.1 g). Genotypes showed differentiation for all parameters recorded during the experiment except nitrogen and protein content in grains and straw while between different genotypes, wheat genotype Pirsabak-2013 performed better and produced good performance and produce maximum tillers m-2 (372), grains spike-1 (52), leaf area index (4.4 cm-2), thousand grains weight (40.4 g), biological yield (10767 kg ha-1) and grain yield (3658 kg ha-1). Interaction between nitrogen application and wheat genotypes significantly differed tiller m-2, leaf area index, thousand grains weight and biological yield. Wheat genotype Pirsabak-2013 with nitrogen applications 120 up to 150 kg ha-1 enhanced grain yield, protein content, nitrogen content and could be recommended for qualitative and quantitative production in wheat.


Keywords: Cultivars; Genotypes; Nitrogen; Protein; Varieties; Wheat


http://dx.doi.org/10.19045/bspab.2020.90027


 

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