Effect of Sodium Azide on Yield and its Components in Bread Wheat (Triticum aestivum L.)

<b>Background and Objective:</b> The wheat crop is considered one of the most important crops globally, especially in Egypt. It has great nutritional importance, so it was necessary to increase productivity and any genetic improvement depends on the presence of many genetic differences so that breeders can achieve this. This study aimed to use chemical mutagenic (sodium azide) to obtain the desired genetic differences in two wheat cultivars. <b>Materials and Methods:</b> Two types of bread Sids 12 and Giza 164 were treated with different concentrations of sodium azide (NaN₃) (1000, 2000, 3000, 4000, 5000 and 6000 ppm). <b>Results:</b> The highest grain/plant 78.91 g was obtained from Sis12 and 62.96 g from Giza 164 compared to the control 42.57 and 40.24 g for Sids 12 and Giza 164, respectively. Also from the results obtained, the relationship of yield was positive and significant with both grain/spike, spikelet's no./spike spikes no./plant and height/plant. On the contrary, it was negative and significant with a 1000-grain weight (-0.433). <b>Conclusion:</b> The two treatments (1000 and 2000 ppm) were the best in the Sids 12, while (1000 and 5000 ppm) were the best treatments in the Giza 164.