گروه بندي تعدادي از ارقام تجاري گندم نان ( . Triticum aestivum L ) آبي در ايران بر اساس ويژگي هاي كيفيت دانه

Grouping Some of Irrigated Bread Wheat (Triticum aestvum L.) Commercial Cultivars Based on Grain Quality Properties

ﮐﯿﻔﯿﺖ ﻧﺎﻧﻮاﯾﯽ در ﮔﻨﺪم ﻧﺎن ﻣﺘﺄﺛﺮ از ژﻧﻮﺗﯿﭗ، ﻣﺤﯿﻂ و اﺛﺮ ﻣﺘﻘﺎﺑﻞ ژﻧﻮﺗﯿﭗ و ﻣﺤﯿﻂ اﺳﺖ و ﺑﺴـﺘﻪ ﺑـﻪ ﻧـﻮع رﻗـﻢ و ﻣﻨﻄﻘـﻪ ﮐﺸـﺖ، ﻣﺘﻔﺎوت ﻣﯽﺑﺎﺷﺪ. از ﺳﻮي دﯾﮕﺮ ﺗﻮﻟﯿﺪ ﻣﺤﺼﻮﻻت ﻣﺘﻨﻮع ﺻﻨﺎﯾﻊ ﭘﺨﺖ )ﻧﺎن، ﺑﯿﺴﮑﻮﯾﺖ، و ...( ﺑﺎ ﮐﯿﻔﯿﺖ ﻣﻄﻠﻮب ﻧﯿﺎز ﺑﻪ ﺗﻮﻟﯿﺪ ارﻗﺎم ﮔﻨـﺪم ﺑﺎ وﯾﮋﮔﯽﻫﺎي ﮐﯿﻔﯿﺖ داﻧﻪ ﻣﺘﻔﺎوت را ﻧﺸﺎن ﻣﯽدﻫﺪ. ﺑﻨﺎﺑﺮاﯾﻦ، ﮔﺮوهﺑﻨﺪي ارﻗﺎم ﮔﻨﺪم ﻧﺎن اﯾﺮان ﺿﺮوري ﻣـﯽﺑﺎﺷـﺪ. در اﯾـﻦ ﭘـﮋوﻫﺶ وﯾﮋﮔﯽﻫﺎي ﮐﯿﻔﯿﺖ داﻧﻪ 28 رﻗﻢ ﺗﺠﺎري ﮔﻨﺪم ﻧﺎن آﺑﯽ ﮐﺸﻮر ارزﯾﺎﺑﯽ و ﮔﺮوهﺑﻨﺪي آﻧﻬﺎ ﺑﺮاﺳﺎس وﯾﮋﮔﯽﻫﺎي ﮐﯿﻔﯿـﺖ داﻧـﻪ در ﺳـﺎل 1395-96 اﻧﺠﺎم ﺷﺪ. ﻧﺘﺎﯾﺞ ﻧﺸﺎن داد ﮐﻪ اﺛﺮ ﻣﺤﯿﻂ و رﻗﻢ در داﺧﻞ ﻣﺤﯿﻂ ﻫﺎي ﻣﻮرد ارزﯾﺎﺑﯽ ﺑﺮاي ﺗﻤﺎم ﺻﻔﺎت ﻣﻮرد ارزﯾﺎﺑﯽ در اﯾـﻦ ﺑﺮرﺳﯽ ﻣﻌﻨﯽدار ﺑﻮد )0.01 ≤P (. اﺳﺘﺎنﻫﺎي ﺑﻮﺷـﻬﺮ و ﺧﻮزﺳـﺘﺎن ﺑﺒﯿﺸـﺘﺮﯾﻦ ﻣﯿـﺰان ﭘـﺮوﺗﺌﯿﻦ داﻧـﻪ )12/6 درﺻـﺪ( و ﭼﻬـﺎر اﺳـﺘﺎن آذرﺑﺎﯾﺠﺎن ﺷﺮﻗﯽ، ﻫﻤﺪان، زﻧﺠﺎن و ﮐﺮﻣﺎﻧﺸﺎه ﮐﻤﺘﺮﯾﻦ ﻣﯿﺰان ﭘﺮوﺗﺌﯿﻦ داﻧﻪ )11/4 درﺻﺪ( را ﺑﻪ ﺧﻮد اﺧﺘﺼﺎص دادﻧﺪ. از ﺳـﻮي دﯾﮕـﺮ داﻣﻨﻪ ﺗﻐﯿﯿﺮات ﻣﯿﺰان ﭘﺮوﺗﺌﯿﻦ داﻧﻪ در ﺑﯿﻦ ارﻗﺎم ﻣﻮرد ﺑﺮرﺳﯽ 11/4 ﺗﺎ 12/7 درﺻﺪ ﺑﻪ ﺗﺮﺗﯿﺐ ﺑﺮاي ارﻗﺎم اروم و ﻣﻬﺮﮔـﺎن ﺑـﻮد. ﺑﺮرﺳـﯽ رواﺑﻂ ﺑﯿﻦ وﯾﮋﮔﯽﻫﺎي ﮐﯿﻔﯿﺖ داﻧﻪ ﻧﺸﺎن داد ﮐﻪ ﻣﯿﺰان ﭘﺮوﺗﺌﯿﻦ داﻧﻪ ﺑﺎ ﻋﺪد زﻟﻨﯽ، ﺳﺨﺘﯽ داﻧﻪ، درﺻﺪ ﮔﻠﻮﺗﻦ ﻣﺮﻃـﻮب و ﺟـﺬب آب ﻫﻤﺒﺴﺘﮕﯽ ﻣﺜﺒﺖ و ﻣﻌﻨﯽدار )0.01 ≤P ( داﺷﺖ. ﺑﻨﺎﺑﺮاﯾﻦ ﻣﯽﺗﻮان از ﻣﯿﺰان ﭘﺮوﺗﺌﯿﻦ ﺑﺮاي ﺗﻌﯿﯿﻦ ﮔﺮوهﺑﻨﺪي ارﻗـﺎم ﺗﺠـﺎري اﯾـﺮان ﺑـﺮ اﺳﺎس ﮐﯿﻔﯿﺖ داﻧﻪ آﻧﻬﺎ اﺳﺘﻔﺎده ﻧﻤﻮد. ﻫﻤﭽﻨﯿﻦ اﺳﺘﺎنﻫﺎي، ﺑﻮﺷـﻬﺮ و ﺧﺮاﺳـﺎن ﺷـﻤﺎﻟﯽ و ﺟﻨـﻮب ﮐﺮﻣـﺎن از ﻧﻈﺮﮐﯿﻔﯿـﺖ ﺑـﺎﻻي داﻧـﻪ ﮔﻨﺪمﻫﺎي ﺗﻮﻟﯿﺪي درﮔﺮوه اول ﻗﺮار ﮔﺮﻓﺘﻨﺪ.

The baking quality of bread wheat is affected by genotype, environment and the interaction of genotype by environment and varies depending on the cultivar and growing area. On the other hand, to produce various products in the baking industry with desirable quality properties different cultivars with different quality properties are needed. Therefore, grouping of Iranian bread wheat commercial cultivars is necessary. In this study, grain quality properties of 28 irrigated bread wheat commercial cultivars in Iran were evaluated. The results showed that the effect of environment and genotype within environments was significant (P ≤ 0.01) for all evaluated quality properties. Bushehr and Khuzestan provinces had the highest protein content (12.6%), and four provinces in cold and temperate regions; Kermanshah, Zanjan, East Azerbaijan and Hamedan had the lowest protein content (11.4%). On the other hand, the lowest and highest protein content among the bread wheat cultivars was 11.4% to 12.7% for cv. Uroum and cv. Mehrgan, respectively. Correlation study showed that grain protein content had strong and significant (P ≤ 0.01) relationship with zeleny, grain hardness, wet gluten content and water absorption. Therefore, protein content can be used for grouping of commercial bread wheat cultivars in Iran based on grain quality properties. Also results showed that Bushehr, North Khorasan and South Kerman produced the high grain quality and ranked in the first group.