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

Resumen

Objective: To evaluate the grain yield of five wheat (Triticum aestivum L.) genotypes. Design/methodology/approach: Two field experiments were conducted during the spring-summer growing season of 2018 and 2019 in Durango, Mexico, using the Anahuac F75, Luminaria F2012, Norteña F2007, Durango, and Rayón F-89 genotypes. A 5 x 4 randomized complete block design was used. The soil had a clay texture and low fertility. NPK fertilization levels of 44-32-53 were applied, using 150 g per experimental unit distributed throughout the plant's growth cycle for each genotype. Subsequently, the grain was harvested, and characteristics such as hectoliter weight, 1000-grain weight, bulk density, and protein and starch content were evaluated for each genotype. The quality of the harvested grain was determined using techniques from the International Seed Testing Association (ISTA). Analysis of variance at p < 0.05 showed that, for grain yield, the genotypes exhibited different yields, with values ​​ranging from 3200 to 8700 kg ha⁻¹. Results: protein content ranged from 10.5 to 11.7%, starch content from 51.6 to 62.2%, and hectoliter weight from 68 to 78 kg hL⁻¹. Regarding grain quality, the rayon variety was classified as quality 2, while the others were classified as quality 3; all wheat varieties had strong gluten.Findings/conclusions: flour from the Luminaria variety can be used to produce tortillas and employed by the biscuit industry, the Norteña F2007 variety for the production of flour bread for biscuits, and none of the wheat evaluated varieties is recommended for planting in Durango to obtain flour for soup or semolina.