Response of Shandaweel 1 Bread Wheat Cultivar to Nitrogen Levels and Biofertilizers in Reclaimed Lands | ||||
| Alexandria Science Exchange Journal | ||||
| Article 23, Volume 39, July-September - Serial Number 3, July 2018, Page 243-252 PDF (782.12 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/asejaiqjsae.2018.127175 | ||||
 View on SCiNiTO | ||||
| Author | ||||
| Muheddin Mahmud Ali Rteba* | ||||
| College of Agriculture - Omar Al-Mukhtar University - Libya | ||||
| Abstract | ||||
| The present work was conducted at the Experimental Farm of Nubaria that located 46 km west of Alexandria during the two winter seasons (2015/ 2016 and 2016/2017). The main objective of the present study was to determine the effect of nitrogen fertilizer levels, biofertilizers and their interactions on growth and yield of Shandaweel 1 (bread wheat cultivar) using split- plot design with four replicates. The most important obtained results could be summarized as follows: Nitrogen fertilization at 90 kg/ fed produced the highest number of spikes/ m2 (387.32, 402.13), number of grains/ spike (58.17, 56.49), 1000-grain weight (53.14, 54.22 g), grain yield (2.81, 2.43 t/ fed.), biological yield (9.94, 7.58 t/ fed.) and protein content (13.83, 12.85%) in the first and second seasons, respectively, and harvest index (32.05%) in the second season. Also, the same level of nitrogen produced the highest LAI (6.149, 7.455) tallest plants (110.39, 112.09 cm), longest spikes (11.37, 10.73 cm) and latest heading (95.08, 95.97 day) in the two successive seasons. Biofertilizers, especially Azotein significantly increased all growth traits, number of grains/ spike, 1000- grain weight, grain and biological yields, harvest index and protein content in the two seasons. Biofertilizers combined with 90 kgN/ fed application produced the highest LAI in the two seasons, grain and biological yields in the first season and protein content in the second season. | ||||
| Keywords | ||||
| Bread wheat; Nitrogen levels; Biofertilizer; Yield and its attributes and Protein content | ||||
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