Abstract
The aim of this investigation was to determine the effect of different sowing dates (i.e., 1st November, 15th November, 1st December and 15th December) on growth, grain filling traits and yield and it components as well as grain quality and rheological properties of bread wheat (Triticum aestivum L.) cultivar Gemmeiza 9 during two growing seasons in Nile Delta region, Egypt. The experiment was carried out in a randomized complete block design with four replications. The results revealed that sowing date on 15th November surpassed the other sowing dates in all of yield studied parameters, grain filling rate, flour percentage. However, sowing date on 15th December caused an increase in most of technological properties (protein and wet and dry gluten percentages), milling characteristics (fine and coarse bran percentages) and rheological properties (water absorption percentage, dough stability time and resistance to extension).
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Claims 6
Claim · model-written summary
Sowing on 15th November surpassed other dates for studied yield parameters.
- Taxon
- bread wheat
Triticum aestivumt0 - Treatment
- sowing date on 15th Novembere0
- Outcome
- yield studied parameterse0
- Direction
- surpassede0
- Comparator
- the other sowing datese0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The results revealed that sowing date on 15th November surpassed the other sowing dates in all of yield studied parameters, grain filling rate, flour percentage.”
t0“Bread Wheat”
Claim · model-written summary
Sowing on 15th November surpassed other dates for grain filling rate.
- Taxon
- bread wheatTriticum aestivumt0
- Treatment
- sowing date on 15th Novembere0
- Outcome
- grain filling ratee0
- Direction
- surpassede0
- Comparator
- the other sowing datese0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The results revealed that sowing date on 15th November surpassed the other sowing dates in all of yield studied parameters, grain filling rate, flour percentage.”
t0“Bread Wheat”
Claim · model-written summary
Sowing on 15th November surpassed other dates for flour percentage.
- Taxon
- bread wheatTriticum aestivumt0
- Treatment
- sowing date on 15th Novembere0
- Outcome
- flour percentagee0
- Direction
- surpassede0
- Comparator
- the other sowing datese0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The results revealed that sowing date on 15th November surpassed the other sowing dates in all of yield studied parameters, grain filling rate, flour percentage.”
t0“Bread Wheat”
Claim · model-written summary
Sowing on 15th December increased protein and wet and dry gluten percentages.
- Taxon
- bread wheatTriticum aestivumt0
- Treatment
- sowing date on 15th Decembere0
- Outcome
- protein and wet and dry gluten percentagese0
- Direction
- increasee0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“However, sowing date on 15th December caused an increase in most of technological properties (protein and wet and dry gluten percentages), milling characteristics (fine and coarse bran percentages) and rheological properties (water absorption percentage, dough stability time and resistance to extension).”
t0“Bread Wheat”
Claim · model-written summary
Sowing on 15th December increased fine and coarse bran percentages.
- Taxon
- bread wheatTriticum aestivumt0
- Treatment
- sowing date on 15th Decembere0
- Outcome
- fine and coarse bran percentagese0
- Direction
- increasee0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“However, sowing date on 15th December caused an increase in most of technological properties (protein and wet and dry gluten percentages), milling characteristics (fine and coarse bran percentages) and rheological properties (water absorption percentage, dough stability time and resistance to extension).”
t0“Bread Wheat”
Claim · model-written summary
Sowing on 15th December increased water absorption percentage, dough stability time and resistance to extension.
- Taxon
- bread wheatTriticum aestivumt0
- Treatment
- sowing date on 15th Decembere0
- Outcome
- water absorption percentage, dough stability time and resistance to extensione0
- Direction
- increasee0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“However, sowing date on 15th December caused an increase in most of technological properties (protein and wet and dry gluten percentages), milling characteristics (fine and coarse bran percentages) and rheological properties (water absorption percentage, dough stability time and resistance to extension).”
t0“Bread Wheat”
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