Journal of Current Research in Food Science
  • Printed Journal
  • Refereed Journal
  • Peer Reviewed Journal

P-ISSN: 2709-9377, E-ISSN: 2709-9385

Journal of Current Research in Food Science

2020, Vol. 1, Issue 2, Part A
Review on the effects of seed rates on growth, yield components and yield of bread wheat (Triticum aestivum L.)


Author(s): Taminaw Zewdie and Amare Hunegnaw

Abstract: Wheat (Triticum aestivum L.) is one of the important grain crops produced worldwide. In Ethiopia bread wheat (Triticum aestivum L.) is one of the most important cereal crops cultivated primarily for human consumption. It has been recognized as strategic food security crop and contributes about 16% requirement in the country. Wheat is the leading cereal grain produced, consumed and traded in the world today. Seed rate are the most important management factor affected the agronomic characteristics of wheat. Seeding rate can impact on wheat tillering, grain yield and protein quality. Wheat quality was not reduced at higher seeding rates as protein content, kernel weight and test weight were unaffected. At the highest seeding density, the increased intra-plant competition may have also contributed to the reduction in plant height. Hence, achieving higher agronomic performance and better end-use quality requires optimizing and periodically reviewing management practices such as seeding rates. However, in cultivars that produce fewer tillers, higher seeding rates compensated for reduced tiller and promoted more main stem spikes.in a dense wheat population, grain yield.in a dense wheat population, grain yield decreased due to competition between plants that induced self-regulation. Wheat yield also affected by growth and seed rate. So optimum seed rate is recommended for increasing wheat production and productivity.

Pages: 47-52 | Views: 86 | Downloads: 24

Download Full Article: Click Here
How to cite this article:
Taminaw Zewdie, Amare Hunegnaw. Review on the effects of seed rates on growth, yield components and yield of bread wheat (Triticum aestivum L.). J Curr Res Food Sci 2020;1(2):47-52.
Journal of Current Research in Food Science