Göller Bölgesi İllerinde Yetiştirilen Nohut Genotiplerinin Bazı Kalite ve Teknolojik Özellikleri Yönünden Değerlendirilmesi

Abstract

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.

Determination of some Quality Characteristics in Chickpea (Cicer arietinum L.) Genotypes and Relationships between Characteristics

“…The local genotype of Bozkurt Çambaşı (1.20 a ) and the variety of Sezenbey (1.23 a ) provided the best average in terms of water absorption index (%) while the varieties of Hisar (0.95 i ) and Azkan (0.98 i ) gave the lowest average. Kaya et al (2016) have stated in their study that the water absorption interval of the genotypes is 0.47-3.46%. Uzun et al ( 2012) have stated in their study "Evaluation of Certain Selected Chickpea (Cicer arietinum L.) Lines in terms of Agronomic and Quality Characteristics" that there are significant differences (P<0.05) between the water absorption index (%) of the genotypes.…”

“…Yalcın et al (2018) have determined the seed coat rates (%) of genotypes as 5.21-6.0 in their study which was conducted in eight chickpea genotypes under the conditions of Afyonkarahisar and Yozgat provinces. Another study, which was conducted by Kaya et al (2016), and titled "Evaluation of Chickpea Genotypes Grown in the provinces of Lakes Region in terms of Certain Quality and Technological Properties", has revealed that seed coat rate is 0.66-3.07%. In another study conducted for 2 years, Damla-89 type of chickpea was used and seed coat rate has been determined as 5.46% (Mut and Gülümser, 2005).…”

“…Following the Duncan multiple comparison regarding the average cooking time of 38,7 minutes for the genotypes, it is seen that the genotype no. Genotypes "Evaluation of Chickpea Genotypes Grown in the Provinces of Lakes Region in terms of Certain Quality and Technological Properties", Kaya et al (2016) have stated that the cooking time interval of the genotypes is 55-200 minutes (Williams et al, 1983). Another study conducted on the chickpea genotypes of five desi and five kabuli has revealed that kabuli-type chickpeas has a 72-96 minutes of cooking time while the cooking time of desi-type chickpeas varies between 72-76 minutes (Singh et al, 1991).…”

“…Kaya et al have compared the local genotypes with the quality criteria and agricultural characteristics of the patented chickpea varieties. The results have revealed that average raw protein rate is 18.24-27.57%, seed coat rate is 0.66-3.07% and the cooking time is approximately 30-90 minutes (Kaya et al, 2016). This study was conducted to compare some patented chickpea varieties with the quality characteristics of chickpea genotypes obtained from difference provinces of Turkey, and to determine certain quality characteristics of local chickpea genotypes.…”

Bazı Tescilli Nohut Çeşitlerinin Elek Analiz Değerleri

“…Bu yüzden kalıntısız ürünler elde etmek, tarımda sürdürülebilirliği sağlıklı bir şekilde yürütmek için ülkemizdeki organik tarım ekim alanlarını arttırmamız gerekmektedir. Teknolojik özellikler arasında kalite parametresi olarak değerlendirilen elek analizi yetiştirme yerinin özelliklerine, çeşide ve yetiştirme koşullarına göre önemli farklılıklar gösterir (Kaya et al 2016). Bu çalışmada da 1991-2013 yılları arasında tescil edilen nohut çeşitlerinin kimyevi ve organik girdi kullanmadan doğal koşullarda yetiştirilmesi ile elde edilen tanelerin elek analiz değerleri, yıllara göre değişimi ve birbirleri ile ilişkileri araştırılmıştır.…”