ﺑﺮرﺳﯽ ﮐﯿﻔﯿﺖ ﻧﺎﻧﻮاﯾﯽ ارﻗﺎم ﺗﺠﺎري ﮔﻨﺪم ﻧﺎن در ﺷﺮاﯾﻂ ﻧﺮﻣﺎل و ﺗﻨﺶ ﮔﺮﻣﺎ

Evaluating baking quality of bread wheat cultivars under normal and heat-stress conditions

ﺑﺎ ﺗﻮﺟﻪ ﺑﻪ اﻫﻤﯿﺖ ﮐﯿﻔﯿﺖ ﻧﺎﻧﻮاﯾﯽ ارﻗﺎم ﺗﺠﺎري ﮔﻨﺪم ﻧﺎن، آزﻣﺎﯾﺸﯽ در ﺳﺎل زراﻋﯽ 1396-97 در ﻗﺎﻟﺐ ﻃﺮح ﺑﻠﻮك ﻫﺎي ﮐﺎﻣﻞ ﺗﺼﺎدﻓﯽ ﺑﺎ ﺳﻪ ﺗﮑﺮار در دو ﺗﺎرﯾﺦ ﮐﺎﺷﺖ ﻃﺒﯿﻌﯽ )15 آﺑﺎن( و ﮐﺎﺷﺖ ﺗﺄﺧﯿﺮي )15 دي(، ﺑﺮ روي 28 رﻗﻢ ﮔﻨﺪم در داﻧﺸﮕﺎه ﺷﻬﯿﺪ ﭼﻤﺮان اﻫﻮاز اﺟﺮا ﮔﺮدﯾﺪ. ﺻﻔﺎت ﮐﯿﻔﯽ، ﺷﺎﻣﻞ ﻣﯿﺰان ﭘﺮوﺗﺌﯿﻦ، ﺣﺠﻢ رﺳﻮب زﻟﻨﯽ، ﺣﺠﻢ ﻧﺎن، ﻣﯿﺰان رﻃﻮﺑﺖ داﻧﻪ، ﺳﺨﺘﯽ داﻧﻪ و ﺟﺬب آب آرد ﻣﻮرد ﺑﺮرﺳﯽ ﻗﺮار ﮔﺮﻓﺘﻨﺪ. ﻧﺘﺎﯾﺞ ﺑﻪ دﺳﺖ آﻣﺪه در اﯾﻦ ﺗﺤﻘﯿﻖ ﻧﺸﺎن داد ﮐﻪ ﺗﻨﺶ ﮔﺮﻣﺎ ﻣﻨﺠﺮ ﺑﻪ اﺧﺘﻼف ﻣﻌﻨﯽ داري در ﺳﻄﺢ آﻣﺎري ﯾﮏ درﺻﺪ ﺑﺮاي ﺗﻤﺎﻣﯽ ﺻﻔﺎت ﺑﻪ ﺟﺰ ﺳﺨﺘﯽ داﻧﻪ ﺷﺪ. ﺑﺎ اﺳﺘﻔﺎده از روش ﺗﺠﺰﯾﻪ ﺑﻪ ﻣﺆﻟﻔﻪ ﻫﺎي اﺻﻠﯽ، ﮔﺮوه ﺑﻨﺪي ارﻗﺎم اﻧﺠﺎم ﮔﺮدﯾ.ﺪ در ﻧﻬﺎﯾﺖ ارﻗﺎم ﮐﺎز و ﭘﯿﺸﺘﺎز ﺗﻮاﻧﺴﺘﻨﺪ ﮐﯿﻔﯿﺖ ﻧﺎﻧﻮاﯾﯽ ﺧﻮد را در ﻣﻮاﺟﻬﻪ ﺑﺎ ﺗﻨﺶ ﮔﺮﻣﺎ در ﺣﺪ ﻣﻄﻠﻮﺑﯽ ﺣﻔﻆ ﮐﻨﻨﺪ. اﯾﻦ ارﻗﺎم ﻣﻨﺎﺳﺐ ﺑﺮاي ﮐﺸﺖ در ﻣﻨﺎﻃﻖ ﮔﺮم و ﺑﻪ ﮐﺎرﮔﯿﺮي در ﺑﺮﻧﺎﻣﻪ ﻫﺎي اﺻﻼﺣﯽ ﻣﯽ ﺑﺎﺷﻨﺪ.

Due to importance of baking quality, an experiment was conducted during 2017-2018 in a randomized complete block design with three replications under two conditions, normal sowing (6 November) and late sowing (5 January) on 28 wheat genotypes in the experimental field of Shahid Chamran University of Ahvaz. The quality traits including protein (%), zeleny sedimentation volume, bread volume, moisture content (%), hardness index, flour water absorption (%) were evaluated. The results of this study showed that the protein (%), zeleny sedimentation volum, bread volume, moisture content (%) and flour water absorption (%) were significant (P≤0.01) under heat stress. Any significant differences were observed for hardness index under normal and heat stress conditions. The principal component analysis used in the present study for cultivars showed that Kauz and Pishtaz retained their baking quality potential under heat stress conditions.These cultivars recommended for planting in warm environments and employing in breeding programs.