The Contribution of the Flag Leaf and the Lower Parts of the Leaves and Inflorescence in the Production of Dry Matter and Composition Holds the Grain for Three Genotypes of Oats.
Al-Qadisiyah Journal For Agriculture Sciences,
2017, Volume 7, Issue 2, Pages 96-109
AbstractTow field experiments have been conducted, during winter season (2015 – 2016) at the agricultural experiments and researsh station (3 km sothern west Al-samawa) of the college of Agriculture – University of Al-Muthanna, Where it was ten inflorescences conduct transaction in the expulsion of 50% for each expermental unit stag and when reach this stage of transactions conducted a comparsion and removing flag leaf awn and remove the lower leaves and shading of inflorescence, to study the contribution of flag leaf, other leaves, parts of spike and tips in production of dry matter and composition of grain yield for wheat and oat crop. The experiment has been carried out by using the Split plot with R.C.B. desgin to three replications.
Results show the control treatment gave high mean grain yield (5.402 g plant), biological yield (12.473 g plant) and harvest index (49.560 %). Removing of flag leaf, tip and other leaves treatments have led to lower of no. of grains per spike, weight of grain, grain yield, biological yield and percentage of protein. Shadowing of spike treatment has gaven decreasing in yield components and increasing to percentage of protein. Percentage of the contribution of flag leaf, other leaves, tips and spike (13.587 , 25.064 , 23.837 and 34.17) % respectively.
Carrolup cv. Has gaven high means grian per spike , weight of grain , grain yield (4.805g plant), biological yield (9.138 g plant) and hervset index (54.535%).Wallaro cv has gaven high percentage of protein (12.02%).
The interaction (control treatment X Wallaro cv.) has gaven high grain yield (5.790 g plant) .The interaction (control treatment X Carrolup cv.) has gaven high biological yield (12.596g plant). The interaction (removing of spike treatment X Wallaro cv.) has gaven high percentage of protein (13.26%). (13.26 %).
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