STUDYING THE DIFFERENCES BETWEEN COMMON AND INTRODUCTION BREAD WHEAT (TRITICUM AESTIVUM L.) VARIETIES IN IRAQ ON TRAITS OF GROWTH, YIELD, AND ITS COMPONENTS. – MOSUL LOCATION

Abstract

This study was conducted in the agricultural season 2019/2020 in Nineveh Governorate, Tel Kaif District. The field experiment, which is a simple one-factor experiment, was carried out in a randomized complete block design, R.C.B.D. The effect of the genetic factor of sixty-four varieties of bread wheat on traits of growth, yield and its components was studied. The most important results obtained can be summarized as follows: 1- The bread wheat varieties (Azmar, Khanaqin, Bohouth 158, Koya 18) were distinguished by achieving the highest rate of grain yield compared to the rest of the bread wheat varieties. 2- The bread wheat varieties (Azadi, Tal Afar 3, Al Adnaniya, Koya 8, and Denk) were distinguished by achieving the highest rate for the test weight trait compared to the rest of the bread wheat varieties.