Keywords : bread

The effect of Glycine Betain on Grain yield and its component and their heritability in its component and their heritability in bread wheat (Triticum aestivum L.)

Arwa Myasar Mohammed

College Of Basic Education Research Journal, 2014, Volume 13, Issue 1, Pages 895-906

Glycine Betaine (GB) solution at concentration 0.08 molar was used for soaking grains of bread wheat variety (Sham _6_) before sowing at these periods of time (0,6,12,18,24 hours) to evaluate its effect on plant height , number of spikes/plant, weight of spikes / plant, weight of 100 grains, grain yield / plant, and biological yield. The results indicated that there were significant and desirable decrease in plant height and significant desirable increase was observed for 6 hours treatment for all traits. High significant differences were detected for genetic, environmental and phenotypic variances for all characters. The environmental variances was more than genetic one. The broad senses heritability was medium for plant height , number of spikes /plant, weight of spikes /plant, weight of 100 grains, grains yield /plant and biological yield.