Effect of Seed Sources and Rates on Productivity of Bread Wheat (Triticum aestivum L.) Varieties at Kersa, Eastern Ethiopia

Abstract

The experiment was conducted with the objectives of evaluating the effect of seeds sources, seed rates and varieties on yield and yield related traits and to determine seed quality of different sources of bread wheat varieties. This experiment consisted of laboratory and field experiments. The laboratory experiment was laid out as Completely Randomized Design (CRD) with four replications in factorial arrangement of two (Digalu and Qulqulluu) wheat varieties and 10 seed sources conducted at Haramaya University Seed Science and Technology laboratory. The analysis of experiments showed that the interaction of seed source and variety had significant effect on all physical and physiological seed quality parameters. The field experiment was laid out as Randomized Complete Block Design (RCBD) with three replications in factorial arrangement of two varieties, three seed sources (seeds obtained from Haramaya University, Kersa Local Seed Business Project and Farmers), and three seed rates (100, 125 and 150 kg ha^-1). The highest grain yield of (5.652 t ha^-1) and (5.162) recorded on plants seed obtained from Kersa Local Seed Business Project seed source and seed sown at the seed rate of 150 kg ha^-1, respectively. Thus, Qulqulluu variety seed obtained from Kersa Local Seed Business Project and seed rate of 150 kg ha^-1could be used to increase productivity of wheat. However, it is necessary to conduct the experiments considering more number of seed sources, seed rates and varieties at major wheat growing areas for more than one cropping seasons to make conclusive recommendation.

Keywords: Germination, Grain Yield, Physical Purity, Seed Vigour

DOI: 10.7176/JBAH/9-3-01