Agronomic and quality evaluation of five industry wheat grain varieties used by the flour

Abstract

Two fields experiments were conducted during the spring-summer cycle throughout 2018 and 2019 in the city of Durango, Mexico to evaluate the grain yield from 5 wheat genotypes (Triticum aestivum L.) Anahuac F75, Luminaria F2012, Norteña F2007, Durango and Rayón F-89, under a 5 x 4 randomized block experimental design in space and time. The soil presented clay-like texture and low fertility. Fertilization levels with NPK (44-32-53) were used, employing 150 grams per experimental unit distributed throughout the plant growth cycle of each genotype. The grain was then harvested, with characteristics such as the hectoliter weight, weight of 1000 grains; apparent density, protein and starch content by genotype were evaluated. Harvested grain quality was determined using techniques from the International Seed Testing Association (ISTA). Analysis of variance at p < 0.05, for the grain yield variable, the genotypes exhibited different yields with values ranging from 3,200 to 8,700 kg ha^-1, the protein content ranged from 10.5 to 11.7 %, the starch content from 51.6 to 62.2 %, while the hectoliter weight from 68 to 78 kg hL^-1. Regarding the quality of the grain, the rayon variety is quality 2, while the others are quality 3; all wheat varieties have strong gluten.