THEORETICAL AND PRACTICAL NEW APPROACHES IN CEREAL SCIENCE AND TECHNOLOGY THEORETICAL AND PRACTICAL NEW APPROACHES IN CEREAL SCIENCE AND TECHNOLOGY EDITED BY Assoc. Prof. Dr. Mehmet KARAMAN AUTHORS Prof. Dr. Celaleddin BARUTÇULAR Prof. Dr. Husrev MENNAN Prof. Dr. Kadriye ÇAĞLAYAN Prof. Dr. Murat ERMAN Prof. Dr. Mehmet YILDIRIM Prof. Dr. Mona GAZEL Assoc. Prof. Dr. İrfan ERDEMCİ Assoc. Prof. Dr. Enver KENDAL Assoc. Prof. Dr. Firat PALA Assoc. Prof. Dr. Mehmet KARAMAN Dr. Ali Cevat SÖNMEZ Dr. Emel ÖZER Dr. Cemal ŞERMET Dr. Halil SÜREK Dr. Hatice GEREN Dr. Mehmet DUMAN Dr. Mehmet DÜZGÜN Dr. Onder ALBAYRAK Dr. Turhan KAHRAMAN Dr. Sipan SOYSAL Dr. Ümran KÜÇÜKÖZDEMİR MSc Mahir BAŞARAN . Copyright © 2021 by iksad publishing house All rights reserved. No part of this publication may be reproduced, distributed or transmitted in any form or by any means, including photocopying, recording or other electronic or mechanical methods, without the prior written permission of the publisher, except in the case of brief quotations embodied in critical reviews and certain other non-commercial uses permitted by copyright law. Institution of Economic Development and Social Researches Publications® (The Licence Number of Publicator: 2014/31220) TURKEY TR: +90 342 606 06 75 USA: +1 631 685 0 853 E mail: [email protected] www.iksadyayinevi.com It is responsibility of the author to abide by the publishing ethics rules. Iksad Publications – 2021© ISBN: 978-625-7562-37-9 Cover Design: İbrahim KAYA August / 2021 Ankara / Turkey Size = 16x24 cm CONTENTS EDITED BY PREFACE Assoc. Prof. Dr. Mehmet KARAMAN .................................................1 CHAPTER 1 WHEAT IMPORTANCE, HISTORY AND ADAPTATION Dr. Hatice GEREN ................................................................................3 CHAPTER 2 HEAT STRESS ADAPTATION IN WHEAT THROUGH PHENOTYPING Prof. Dr. Mehmet YILDIRIM Prof. Dr. Celaleddin BARUTÇULAR………………………………25 CHAPTER 3 THREE IMPORTANT ABIOTIC STRESSES (DROUGHT, HIGH TEMPERATURE AND SALINITY) AFFECTING WHEAT Assoc. Prof. Dr. İrfan ERDEMCİ…………………………………...81 CHAPTER 4 SPEED BREEDING IN WHEAT Dr. Cemal ŞERMET………………………………………………..111 CHAPTER 5 NET PHOTOSYNTHESIS OF WHEAT UNDER ABIOTIC STRESS: A REVIEW Dr. Sipan SOYSAL Prof. Dr. Murat ERMAN…………………………………………...131 CHAPTER 6 DETERMINATION AND EVALUATION OF QUALITY PARAMETERS IN COOL CLIMATE CEREALS Dr. Mehmet DÜZGÜN…………………………………………….147 CHAPTER 7 YELLOW DWARF VIRUS DISEASES THAT CAUSE ECONOMIC LOSSES IN CEREALS AND MANAGEMENT METHODS MSc Mahir BAŞARAN Prof. Dr. Kadriye ÇAĞLAYAN Prof. Dr. Mona GAZEL Assoc. Prof. Dr. Mehmet KARAMAN…………………………….181 CHAPTER 8 WEED TROUBLE IN WINTER WHEAT Assoc. Prof. Dr. Firat PALA Prof. Dr. Husrev MENNAN………………………………………..197 CHAPTER 9 INSECT PESTS IN THE CEREAL FIELDS OF THE SOUTHEASTERN ANATOLIA REGION Dr. Mehmet DUMAN……………………………………...………225 CHAPTER 10 BARLEY (Hordeum vulgare L.) CULTIVATION AND MAJOR FUNGAL DISEASES IN TURKEY Dr. Ali Cevat SÖNMEZ……………………………………………253 CHAPTER 11 GENERAL SITUATION OF THE LAST DECADE OF TURKEY'S BARLEY CULTIVATION, PROBLEMS AND SOLUTIONS Assoc. Prof. Dr. Enver KENDAL .....................................................285 CHAPTER 12 TRITIKALE, BREEDING AND CULTIVATION Dr. Ümran KÜÇÜKÖZDEMİR ........................................................321 CHAPTER 13 USES AND CONSUMPTION PROBLEMS OF TRITICALE Dr. Emel ÖZER .................................................................................347 CHAPTER 14 OATS (Avena sativa L.) CULTIVATION Dr. Turhan KAHRAMAN Dr. Halil SÜREK ...............................................................................367 CHAPTER 15 MAIZE PRODUCTION Dr. Onder ALBAYRAK ...................................................................401 THEORETICAL AND PRACTICAL NEW APPROACHES IN CEREAL SCIENCE AND TECHNOLOGY | 1 Cereals, the basic raw material of many food products in human nutrition, its importance continues to increase from the past to the present. However, the continuing increase in the world population and people's preference for quality products have made it necessary to increase the yield and quality of cereals. This situation necessitated scientists to carry out new research to increase the yield and quality of cereals, and to take new measures to eliminate the factors that adversely affect the yield and quality of cereals. Stress factors that occur with climate change have made it necessary for researchers to find new measures. Especially biotic and abiotic stress factors cause significant yield losses in cereals. As in all studies, interdisciplinary studies are of great importance in studies on cereals. For this reason, scientists working in different fields related to cereals were brought together in our study. The aim of this study is to present the readers with new approaches to increase the yield and quality of cereals, as well as modern methods for solving current problems. For this reason, I would like to express my special thanks to our esteemed authors who contributed to our work by sharing their research with us in the formation of our book. Sincerely Yours Mehmet KARAMAN 2 | THEORETICAL AND PRACTICAL NEW APPROACHES IN CEREAL SCIENCE AND TECHNOLOGY THEORETICAL AND PRACTICAL NEW APPROACHES IN CEREAL SCIENCE AND TECHNOLOGY | 3 CHAPTER 1 WHEAT IMPORTANCE, HISTORY AND ADAPTATION Dr. Hatice GEREN1 1 Aegean Agricultural Research Institute, Fields Crops Department, İzmir, Turkey [email protected] 4 | THEORETICAL AND PRACTICAL NEW APPROACHES IN CEREAL SCIENCE AND TECHNOLOGY THEORETICAL AND PRACTICAL NEW APPROACHES IN CEREAL SCIENCE AND TECHNOLOGY | 5 INTRODUCTION Wheat, a member of Poaceae family, is the ancient and the most cultivated of all cereals. It is produced aproximately on 215 million hectares in the world. It is generally accepted that wheat was the first grown crop about 10,000 to 8,000 BC. It is an importance source of calories (18%) and proteins (20%) for human since domestication with barley, peas, lentil, and chickpea in the Fertile Crescent, which includes the southern part of Turkey (Leonard and Martin, 1963; Kan et al., 2015; Muminjanov and Karagöz, 2018). Turkey is one of the origin of genetic diversity of wheat (Leonard and Martin, 1963; Kan et al., 2015; Muminjanov and Karagöz, 2018; Harlan, 1995). Diploid wheat was firstly cultivated in the Karacadağ Mountains of Turkey and, then, spread to different regions of the world. Archaeological studies have revealed that wild wheats and species have taken an important place in the adaptation and the evolution of wheat (Leonard and Martin, 1963; Kan et al., 2015; Muminjanov and Karagöz, 2018). Wheat has also played an important role in the transition from a hunter-gatherer nomadic to a settled agriculture (Diamond, 1997). According to the information obtained from the archaeological excavations, it is thought that agriculture in Anatolia had started about 10,000 years ago. The excavations carried out in Göbeklitepe (Şanlıurfa)-Turkey showed that, regular agriculture was practiced in that period as well as processing of wheat such as grinding (Bird, 1999). 6 | THEORETICAL AND PRACTICAL NEW APPROACHES IN CEREAL SCIENCE AND TECHNOLOGY The spread of wheat from its origin to the world has been through Anatolia and Greece (8,000 BP). It reached Balkan and crossed to Italy, France, and Spain (7,000 BP), finally the UK, and Scandanavia by about 5,000 BP. Moreover, wheat spread, via İran, into central Asia reaching China around 3,000 BP and to finally Africa via Egypt. It was introduced to Mexico in 1529 and to Australia in 1788 by Spaniards (Feldman, 2001). Wheat characterized in two genera (Aegilops and Triticum) and three polidy levels (diploid 2n=14, tetraploid 2n=28 and hexaploid 2n=42) in Turkey (Table 1) (Muminjanov and Karagöz, 2018). Triticum species have been formed as result of natural hybridization between Triticum and Aegilops. Table 1. Wheat Genetic Resources in Turkey Ploidy Taxon Diploid Aegilops caudata, Ae. comosa ssp. comosa and ssp. (2n=14) heldreichii Ae. speltoides var. ligustica and var. speltoides, Ae. tauschii Ae. umbellulata, Ae. uniaristata Triticum boeticum, T. ssp. monococcum T. urartu Tetraploid Ae. biuncialis, Ae. columnaris (2n=28) Ae. cylindrica, Ae. geniculata Ae. kotschyi, Ae. neglecta Ae. peregrina, Ae. triuncialis ssp. persica, and ssp. triuncialis Ae. crassa T. carthlicum, T. dicoccoides T. dicoccon, T. durum, T. polonicum T. timopheevii, T. turgidum Hexaploid Ae. juvenalis, Ae. neglecta (2n=42) Ae. vavilovii T. aestivum THEORETICAL AND PRACTICAL NEW APPROACHES IN CEREAL SCIENCE AND TECHNOLOGY | 7 The genus name ‘Triticum’ was derived from Latin tero (I thresh). Three genomes (A, B (S), and D) have been part of modern wheat evolution. It has been reported that the donor of A genome is T. urartu (Dubbin et al., 1997) and B genome is Ae. speltoides (Gitte et al., 2006). There is an opinion that the donor of D genome is Ae. tauschii (Kimber and Feldman, 1987). Triticum vulgare (no longer accepted) was being used instead of Triticum aestivum which defines the species name of bread wheat. Current name is Triticum aestivum refers to bread (or hexaploid) wheat. Bread wheat contains A, B, and D genoms. The other main group of wheat is durum (or tetraploid) wheat (Triticum turgidum ssp. durum) that contains A and B genomes. This group is generally used for pasta production (Wrigley, 2009). Other minor wheat groups such as T. monococcum ssp. monoccocum and T. timopheevii are cultivated in small quantities on limited regions (Feldman and Sears, 1981). Tetraploid T. turgidum