Journal of Current Research in Food Science
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P-ISSN: 2709-9377, E-ISSN: 2709-9385

Journal of Current Research in Food Science

2020, Vol. 1, Issue 1, Part A
Review on: Response of bread wheat (Triticum aestivum L.) to seeding rate on yield and yield components


Author(s): Birhanu Gebeyehu

Abstract: Bread wheat (Triticum aestivum L.) is an economically important crop. However, its annual productivity is very low due to poor management practices like: inappropriate seeding rate and utilization of different fertilizer types. Therefore, paper to review the response of bread wheat (Triticum aestivum L.) to seeding rate on yield. Based on this review, application of different seeding rates has significant effects on yield and yield components of bread wheat. The results of this review showed that high-yield is obtained when wheat is sown from the seeding rate when increased from 75 to 200 kgha-1. As the seeding rate increased from 75 to 200 kgha-1 number of productive tillers, total numbers of tillers, total biomass yield and straw yield were increased. From this review, it is possible to conclude that increased seeding rate performed better and gave higher grain yield and highest grain yield advantage over the lower seeding rates.

Pages: 60-65 | Views: 36 | Downloads: 15

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How to cite this article:
Birhanu Gebeyehu. Review on: Response of bread wheat (Triticum aestivum L.) to seeding rate on yield and yield components. J Curr Res Food Sci 2020;1(1):60-65.
Journal of Current Research in Food Science