The study of Comparison of agronomic characteristics, bakery quality, yield and grain yield components in wheat varieties and bread promising lines in Moghan Regin

Wheat is a major food and the political importance of the oil base and even top of it. There are Wheat varieties and lines in the area of the Moghan that two varieties and five promising line of bread wheat were evaluated based on randomized complete block design with three replications, in order to study the grain yield and its components and related traits to bakers’ quality. The results of the line of wheat promising compared with two wheat varieties of Morvarid and Ghonbad as controls showed that the lines tested in terms of all factors studied in this experiment with each other and compared with control varieties are separated a significant level of 5&1 percent. Phonological characteristics of Line N-91-17are the number of days to heading and physiological maturity and in terms of quantity and quality characteristics including plant height, tiller number, number of spike per square meter, spike grain weight, spike length, grain weight per square meter, the thousands grain weight , biological yield, harvest index, grain yield and qualitative characteristics including nitrogen uptake, gluten index, percentage and yield protein, potassium, respectively, and for yield components, number of spike per square meter, the average weight of a single grain was the highest value that line N-91-10 were shared with in a group and comparing with the rest of the lines studied showed statistically significant superiority. Wheat promising choice lines showed that significant differences among variety and lines were tested, of which used in order to increasing of yield and improve the quality of bread