Variations in protein, gluten, Zeleny sedimentation and yield of certain wheat (Triticum aestivum L.) cultivars under different climatic conditions

Abstract

Wheat stands as one of the few crops globally that continues to grow in strategic importance, boasting a cultivation history as ancient as humanity itself. Renowned for its essential role in the human diet, wheat grain provides not only starch and energy but also protein, gluten, and other valuable health-promoting components. This study assessed the yield and quality traits of wheat varieties in the Erzincan and Erzurum regions, conducted without irrigation over the years 2018, 2019, and 2020. The findings indicated that the Erzincan region exhibited statistically superior outcomes in terms of grain yield (25.72 kg ha-1), wet gluten ratio (26.86%), and protein content (12.51%). Specifically, the Ekiz variety in Erzincan province achieved the highest grain yield (26.28 kg ha-1), while the Pehlivan variety led in Erzurum with a yield of 22.94 kg ha-1. Multivariate analyses highlighted significant influences of weather conditions and crop maturity on the protein and gluten contents. Consequently, the study provided critical insights into the selection of wheat varieties for cultivation in both regions and the responsiveness of these traits to varying climatic conditions.