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  • Zoia Sikharulidze
  • Gulnari Chkhutiashvili
  • Tsotne Samadashvili
  • Ketino Natsarisvili
  • Rusudan Dumbadze
  • Lamziri Abdul Gorgiladze
  • Ketino Tariel Sikharulidze
  • Daniyar Tajibaev
  • Alexey Morgounov


Wheat trials, grain yield, agronomic traits, quality


Wheat has historically been a staple food crop in Georgia. Wheat sown area and yield over the past 5 years averages 46.5 thousand hectares and 2.1 t/ha, respectively. Unfortunately, the competitiveness of wheat has reduced in Georgia which can be explained, among other reasons, by growing low-yielding and poorly-adapted varieties. Strengthening the grain production in the country through growing improved varieties is one of the internal priorities for the Georgian agricultural sector. The study objective was to evaluate the relative performance of nine breeding lines and one local variety at four locations in Georgia for two years to understand the main factors contributing to genotype x environment interaction as well as to identify superior disease resistant and high-yielding genotypes for potential use as variety candidates. The combined analysis of variance for grain yield and 1000-kernel weight showed that the effects of genotypes, locations and years and all interactions were highly significant for grain yield, TKW and other agronomic traits. According to the experiment data, four genotypes HBK0935W, KUV/LJILN, F885K1.1 and AMSEL/TUI showed especially high yield, 1000 kernel weight and agronomic traits. The highest yielding genotype AMSEL/TUI with moderate resistance to diseases, high agronomic traits and quality could be recommended for growing in all wheat producing areas tested in this study.


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How to Cite

Sikharulidze , Z. ., Chkhutiashvili, G., Samadashvili, T., Natsarisvili, K., Dumbadze, R., Gorgiladze, L. A., Sikharulidze, K. T., Tajibaev, D., & Morgounov, A. (2022). IDENTIFICATION OF SUPERIOR WINTER WHEAT VARIETIES FOR GRAIN YIELD AND DISEASE RESISTANCE IN GEORGIA. Journal of Applied Biological Sciences, 16(3), 366–385. Retrieved from




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