Investigation of the Relationship between Zeleny Sedimentation and Yield and Some Quality Traits in Winter Bread Wheat Varieties
2017
Sahi̇n, Mehmet | Akcacik, Aysun Gocmen | Aydogan, Seydi | Hamzaoglu, Sumeyra | Demi̇r, Berat | Yakisir, Enes
In this study, some bread wheat varieties registered to be grown in winter regions of our country were grown in Konya central location for three years and some quality traits were determined and their relations with Zeleny sedimentation value were investigated. Mean value of varieties were determined; Zeleny sedimentation; 37.72 ml, grain yield; 487.8 kg/da, thousand kernel weight 33.12 g, protein content 12.68%, hardness (PSI) 45.60, bread weight 142.14 g, bread volume 436.20 ml, farinograph development time 6.00 min, farinograph water absorbtion 60.21%, farinograph softening degree 53.46 BU, farinograph quality number 124.90, extensograph 135. min, energy value 112.1 cm2 as. Correlation were found at the significant level of %1 (p<0.01) statistically between Zeleny sedimentation and yield (-0.3528), thousand kernel weight (-0.2645), protein content (0.4373), hardness (-0.3072), bread volume (0.4442), farinograph development time (0.3933), farinograph water absorbtion (0.3565), farinograph softening degree (-0.3435), farinograph quality number (0.4854). Correlation between Zeleny sedimentation and extensograph 135. min enegry value (0.2264) was found at the significant level of %5 (p<0.05) and corelation between bread weight were found not significant statistically.
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