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Journals / Tarla Bitkileri Merkez Araştırma Enstitüsü Dergisi / 2016 / Cilt: 25 - Sayı: 0

Determination of Yield and Quality Performance of Winter Wheat Genotypes in Rainfed Conditions of Central Anatolian

Orta Anadolu Sulu Koşullarında Bazı Kışlık Ekmeklik Buğday Genotiplerinin Verim ve Kalite Performanslarının Belirlenmesi

mehmet ŞAHİN
Aysun AKCAÇIK GÖÇMEN
Seydi AYDOĞAN
Enes Yakışır
Pages
19–23
DOI
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AI Summary & Key Takeaways

AI Insight
⚡ TL;DR(Too Long; Didn't Read)

Average values in the experiment; yield 522 kg / ha, thousand grain weight 34.9 g, proteincontent 13.1%, dry gluten rate 11.1%, Zeleny sedimentation 39.4 ml, hardness (PSI) 47.1, alveograph energyvalue 243.05 kjoul * 10-4, alveograph P/L ratio 0.8, mixograph development time (MGS) 3.0 min., mixographpeak height (MPY) 65.1%, mixsograph total area (MTAL) 350.8 (tq % * min), mixograph softening value(MYUM) 19.2 % / min., bread volume (EHACM) 463.3 cm3, bread weight (EAGR) 138.6 g. was determined.studied genotypes were determined to have the quality characteristics demanded by industrialists and bakers.

📌 3 Key Takeaways

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Objective & Hypothesis:In this study, 18 bread wheat genotypes (08-09 SEBVD-10, Ahmetağa, Bağcı 2002, BDMA 02/01S,Bezostaya 1, Demir 2000, Ekiz, Eser, Göksu 99, Gün 91, Kate A-1, Kınacı 97, Konya 2002, Pehlivan Sönmez2001, Sultan 95, Tosunbey, Victorya) was used as the material in 2009-2010, 2010-2011, 2011-2012, 20122013 growing season under irrigated conditions in Konya location.
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Key Findings & Data:Grain yield, thousand grain weight, proteincontent, dry gluten, Zeleny sedimentation, hardness, alveograph, mixograph, bread volume and bread weightwere investigated.
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Conclusion & Impact:Average values in the experiment; yield 522 kg / ha, thousand grain weight 34.9 g, proteincontent 13.1%, dry gluten rate 11.1%, Zeleny sedimentation 39.4 ml, hardness (PSI) 47.1, alveograph energyvalue 243.05 kjoul * 10-4, alveograph P/L ratio 0.8, mixograph development time (MGS) 3.0 min., mixographpeak height (MPY) 65.1%, mixsograph total area (MTAL) 350.8 (tq % * min), mixograph softening value(MYUM) 19.2 % / min., bread volume (EHACM) 463.3 cm3, bread weight (EAGR) 138.6 g. was determined.studied genotypes were determined to have the quality characteristics demanded by industrialists and bakers.
🔬Design:Research Article
📍Scope:2002 Verileri
⚙️Variables:Domain Parameters

Abstract

In this study, 18 bread wheat genotypes (08-09 SEBVD-10, Ahmetağa, Bağcı 2002, BDMA 02/01S,Bezostaya 1, Demir 2000, Ekiz, Eser, Göksu 99, Gün 91, Kate A-1, Kınacı 97, Konya 2002, Pehlivan Sönmez2001, Sultan 95, Tosunbey, Victorya) was used as the material in 2009-2010, 2010-2011, 2011-2012, 20122013 growing season under irrigated conditions in Konya location. Grain yield, thousand grain weight, proteincontent, dry gluten, Zeleny sedimentation, hardness, alveograph, mixograph, bread volume and bread weightwere investigated. Average values in the experiment; yield 522 kg / ha, thousand grain weight 34.9 g, proteincontent 13.1%, dry gluten rate 11.1%, Zeleny sedimentation 39.4 ml, hardness (PSI) 47.1, alveograph energyvalue 243.05 kjoul * 10-4, alveograph P/L ratio 0.8, mixograph development time (MGS) 3.0 min., mixographpeak height (MPY) 65.1%, mixsograph total area (MTAL) 350.8 (tq % * min), mixograph softening value(MYUM) 19.2 % / min., bread volume (EHACM) 463.3 cm3, bread weight (EAGR) 138.6 g. was determined.studied genotypes were determined to have the quality characteristics demanded by industrialists and bakers.

Özet

Bu araştırmada 2009-2010, 2010-2011, 2011-2012, 2012-2013 üretim yılında, Konya lokasyonunda sulukoşullarda 18 ekmeklik buğday genotipi (08-09 SEBVD 10, Ahmetağa, Bağcı 2002, BDME 02/01S,Bezostaya 1, Demir 2000, Ekiz, Eser, Göksu 99, Gün 91, Kate A-1, Kınacı 97, Konya 2002, Pehlivan, Sönmez2001, Sultan 95, Tosunbey, Victorya) materyal olarak kullanılmıştır. Tane verimi, bin tane ağırlığı, proteinoranı, kuru gluten, Zeleny sedimantasyon, sertlik, alveograf, miksograf, ekmek hacmi ve ekmek ağırlığıözellikleri incelenmiştir. Denemede ortalama değerler; verim 522 kg/da, bin tane ağırlığı 34.9 g, protein oranı%13.1, kuru gluten oranı %11.1, Zeleny sedimantasyon 39.4 ml, sertlik (PSI) 47.1, alveograf enerji değeri243.05 kjoul*10-4, alveogram P/L oranı 0.8, miksograf gelişme süresi (MGS) 3.0 dk, miksograf pik yüksekliği(MPY) %65.1, miksograf toplam alan (MTAL) 350.8 (% tq*dk), miksograf yumuşama değeri (MYUM) 19.2%/dk, ekmek hacmi (EHACM) 463.3 cm3, ekmek ağırlığı (EAGR) 138.6 g olarak belirlenmiştir. incelenengenotiplerin sanayicinin ve fırıncıların talep ettikleri kalite özelliklerine sahip oldukları belirlenmiştir.

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Cite This Article

ŞAHİN, M., GÖÇMEN, A. A., AYDOĞAN, S., Yakışır, E. (2016). Determination of Yield and Quality Performance of Winter Wheat Genotypes in Rainfed Conditions of Central Anatolian. Tarla Bitkileri Merkez Araştırma Enstitüsü Dergisi, Cilt: 25 - Sayı: 0, 19–23. https://ajindex.com/articles/360551

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