Evaluation of Yield and Quality Traits of Wheat Cultivars

Turkish Journal of Agriculture: Food Science and Technology

Seyfi Taner¹  Aysun Göçmen Akçacık²  Seydi Aydoğan²  Mehmet Şahin² 

[1] ;Bahri Dağdaş Uluslararası Tarımsal Araştırma Enstitüsü Konya;

关键词: Ekmeklik buğday;    Tane verimi;    Kalite özellikleri;    Korelasyon;    Miksograf parametreleri;   

DOI  :  10.24925/turjaf.v3i4.178-182.191

来源: DOAJ

【 摘 要 】

This research was conducted to determine grain yield and some quality traits of 18 bread wheat varieties in dry conditions and location in the center of Konya in 2009-2010 growing seasons. Grain yield and some quality characteristics (protein content, zeleny sedimentation, gluten index, alveograph energy value, alveograph P/L, mixograph development time, mixograph peak height, and mixograph softening value and mixograph total area) were examined. According to the results including means ranged between; grain yield 331.85-749.05 kg/da, Protein content 12.62-15.23%, gluten index value of 41.81-98.19%, zeleny sedimentation value 27.00-51.50 ml, alveograph energy 59.70-235.43 10-4 Joules alveograph P/L 0.38 to 1.29, micsograph development time 1.44-4.95 min., mixograph peak height, 42.46-60.67%, mixograph right peak slope 10.13-45.52%, mixograph total area 239.12-322.28% Tq*dak, was found. The experiment has been found significant correlations between traits.

【 授权许可】

Unknown