Özet:

The research has been carried out with the aim of determining the efficiency, stability parameters and some agricultural and quality characteristics of some bread bread varieties. The study was conducted in Edirne with 18 varieties, 4 repetitive by random blocks test pattern, for a period of 5 years between 2008 and 2012. The study studied the productivity of varieties, plant length, the number of days of creation, the weight of a thousand and hectoliters, the protein ratio, the gluten ratio and the sedimentation characteristics and the relationships between these characters. As stability parameters, the average performance (x), the regression ratio (b), the determination ratio (R2), the intercept value (a) and the median square distinction from the regression (S2d) were used. There were significant differences between the characters studied. There have been differences in genotypes and years in production, and the overall average yield has been identified as 742.7 kg to 1. The highest yield was determined in the 796.0 kg da-1 with Gelibolu and 787.5 kg da-1 with Blessed varieties. While the variety of prosperity is well adapted to good environments, Gelibolu, Guadalupe and Syrena are well adapted to all environmental conditions. Pehlivan and Kate A-1 are medium-compatible with good environments, Tekirdağ, Selimiye, Krasunia, Flamura-85 and Dropia have been medium-compatible with all environments. According to the quality criteria studied in Aldane research, the quality is the best variety, while Selimiye is a other stable variety. In the research, there have been varieties highlighted in terms of Gelibolu and Blessed yield potential.