Comparative analysis of agrobiological traits of durum (T. durum Desf.) and bread wheat (T. aestivum L.) varieties in the Karabakh region

Abstract

Agrobiological features of new perspective durum wheat varieties "Maya", "Alliance" and bread wheat varieties "Leyla", "Start", "Janub", "Khamsa", "Almaz", "Oguz", "Vilash" created as a result of many years of research (2005-2020) of the Genetic Resources Institute (GRI) of ANAS and the Scientific Research Institute of Crop Husbandry (RICH) in the Karabakh region were compared. The varieties were characterized by high adaptability and potential productivity. Among them “Start” (patent No 00246), “Janub” (patent No 00274), “Leyla” (patent No 00305) and “Almaz” (patent No 00312) varieties of bread wheat, “Maya” (patent No 00250) and “Alliance” (patent No 00316) varieties of durum wheat were patented by the Agrarian Services Agency and regionalized. The studied varieties were analyzed for height, productivity and structural elements, resistance to rust diseases and adaptability in the competitive variety testing nursery. In the year of epiphytosis (2020), durum wheat varieties and “Almaz” and “Khamsa” bread wheat varieties were resistant to yellow rust. Significant differences were also observed in terms of productivity and structural elements. In addition, the new durum and bread wheat varieties were characterized by morphobiological and agronomic features and characteristics. Optimal cultivation technology of regionalized varieties, predecessors, fertilizer norms and sowing period were also given. It is recommended to cultivate new varieties in the irrigated plains and moisture-supplied foothills of the Karabakh region.