ÖzAraştırma; Göller Bölgesinde yer alan illerden toplanan yerel nohut populasyonları ile yörede yetiştirilen tescilli nohut çeşitlerinin tane ve bazı teknolojik özelliklerinin belirlenmesi amacıyla 2013-2014 yıllarında SDÜ Ziraat Fakültesi Tarla Bitkileri laboratuarlarında yürütülmüştür. Isparta, Burdur, Denizli, Uşak ve Afyonkarahisar illerinde nohut tarımının yoğun yapıldığı ilçe ve köylerde, üretici tarlalarından farklı nohut genotipleri ile en fazla yetiştirilen tescilli çeşitlerin tohumları toplanmış, ebatlarına ve kabuk renklerine göre gruplandırılmıştır. Denemede, elde edilen tohumlarda; kabuk oranı, 100 tane ağırlığı, elek analizi, tane nem içeriği, kuru ağırlık, yaş ağırlık, su alma kapasitesi ve indeksi, kuru hacim, ıslak hacim, şişme kapasitesi ve indeksi, pişme süresi ve ham protein oranı özellikleri 3 tekrarlamalı olarak belirlenmiştir. Evaluation for Some Quality and Technological Properties of Grown ChickpeaGenotypes in the Lake District Provincials AbstractResearch was conducted grain and some technological properties of local chickpea populations collected from provinces near and located in the Lake District with registered chickpea varieties grown in the region at SDU Faculty of Agriculture Field Crops Laboratories in 2013-2014. Different chickpea genotypes with the most grown registered varieties seeds were collected and classified according to size and colour of testa from producer field sin provinces of Isparta, Burdur, Denizli, Uşak ve Afyonkarahisar of villages and towns where chickpea cultivation done intensely. In experiment, in obtained seeds; properties of testa rate, 100 grain weight, sieve analysis, content of moisture grain, dry weight, wet weight, capacity of water in take and index, dry volume, wet volume, swelling capacity and index, cooking time and crude protein rate is determinated as three replications. It was made analysis of variance according to Completely Randomized Parcel Design with obtained data and averages was compared with test of Tukey. According to results; among dry weight 32.27-60.49 g; wet weight 72.06-132.82 g; dry volume 27.33-49.66 ml; wet volume 55.33-109.33 ml; crude protein rate 18.24-27.57%; cooking time 30-90 minutes; 100 grain weight 34.79-64.99 g; testa rate 0.66-3.07%; capacity of water in take 0.39-0.72 g/grain; water in take index 0.7-3.46; swelling capacity 0.253-1.153 g/grain; swelling index 1.847-3.633 and content of moisture grain 3.88-12.27% have changed. It is determinated as seeds in using experiment 35.15% are 31 calibre and upper size.
scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.
hi@scite.ai
10624 S. Eastern Ave., Ste. A-614
Henderson, NV 89052, USA
Copyright © 2024 scite LLC. All rights reserved.
Made with 💙 for researchers
Part of the Research Solutions Family.