Claim · model-written summary
Zeleny sedimentation values were higher in genotype 69Z6.205 than in the other genotypes studied.
- Taxon
- Triticum spelta L.
_Locatie_De_Kruidhof.JPG?width=60)
Triticum speltae0 - Material
- 69Z6.205e4
- Outcome
- Zeleny sedimentation valuese4
- Direction
- highere4
- Comparator
- genotypes under studye4
Not reportedGeneCompoundOrgan / stageInteractorInteractor roleSecond interactorSecond interactor roleTreatmentSettingValueQualifier
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
_Locatie_De_Kruidhof.JPG?width=500)
Verbatim
e0“Spelt wheat ( Triticum spelta L.), known as an ancient cereal”
e4“Zeleny sedimentation values were noted higher in 69Z6.205 genotype, compared to genotypes under study”
Title
Jaffar Iqbal; Naeem Ahmad; Muhammad Roman; et al. International Journal of Plant Production 2026. doi:10.1007/s42106-026-00412-3
Other claims from this paper (11)
- Observation Spelt wheat genotypes showed the highest genotypic variability among the measured traits.
- Observation Plant height, spike length and 1000 grain weight were highest in genotype 69Z6.205, followed by 69Z6.204.
- Observation Grain yield was highest in genotype 69Z6.205.
- Observation Crude protein was greatest in genotype 69Z6.205, at 20.7%.
- Observation Starch content was greatest in genotype 69Z6.205, at 63.3%.
- Observation In the three-year comparison, 2023 significantly improved agronomic and quality traits relative to 2021 and 2022.
- Association Grain yield, harvest index and quality factors (starch and Zeleny sedimentation value) are strongly associated with each other.
- Association Interannual climatic variability was a significant contributor (Mantel test) to trade-offs in biomass production and partitioning to grain.
- Observation Genotypes 69Z6.205, 69Z6.204, 69Z6.148 and 69Z6.153 produced high yield and had good nutritional value.
- Recommendation The four high-yield genotypes could be considered for future breeding projects.
- Recommendation Spelt wheat has agronomic and nutritional potential as a viable substitute for bread wheat in central European agroecosystems.