Farklı Sürelerde Depolanan Maş Fasulyesi Tohumlarında Çimlenme Ve Kalite Özelliklerindeki Değişim

Yıl 2023, Cilt: 38 Sayı: 3, 581 - 596, 26.10.2023

Ruziye Karaman , Cengiz Türkay

https://doi.org/10.7161/omuanajas.1338713

Öz

Bitki genetik kaynaklarının uzun süreli depolanması sırasında tohum kalitesinin korunması, değişen iklim ve artan dünya nüfusu ile bağlantılı öngörülen gıda krizlerini önlemek için çok önemlidir. Bununla birlikte, depolama sırasında yaşlanmanın neden olduğu tohum canlılığı, bazı geleneksel tohumlu mahsul türlerinde üretkenliği tehlikeye atan kaçınılmaz bir süreç olmaya devam etmektedir. Bu nedenle çalışmada farklı sürelerde aynı depo şartlarında depolanmış maş fasulyesi tohumlarının çimlenme ve kalite özelliklerindeki değişim belirlenmesi amaçlanmıştır. Çalışmada 02G05, 07A05 ve 07G04 nolu maş fasulyesi tohumları tohum materyali olarak kullanılarak, 36, 48, 60, 72 ve 96 ay boyunca aynı sıcaklık ve nem şartlarında depolanmıştır. Çalışmada depolama süresi artıkça maş fasulyesi tohumlarının çimlenme oranı, çimlenme indeksi, nem oranı, su alma kapasitesi ve su alma indeksi azalmış, ortalama çimlenme süresi, elektriksel iletkenlik, pişme süresi ve pişmede kuru madde kaybı artmıştır. Çalışmada 36 ay depolanan maş fasulyesi genotiplerinin tohumları daha iyi çimlenme oranı ve çimlenme indeksi göstermiş bunu 48 ve 60 ay depolanan tohumlar takip etmiş ve daha sonraki aylarda önemli azalmalar belirlenmiştir. 02G05 genotipi çimlenme özellikleri ve bazı kalite özellikleri yönünden ön plana çıkmış, depolama süresinin uzamasından en az etkilenen maş fasulyesi genotipi olmuştur. Çalışmada özellikler arasında en yüksek ve pozitif korelasyon pişme süresi ile pişmede kuru madde kaybında; en düşük negatif korelasyon ise nem oranı ile elektriksel iletkenlik arasında ve su alma kapasitesi ile pişme süresi arasında belirlenmiştir. Sonuç olarak maş fasulyesi tohumlarını çimlenme özelliklerinde 60 ay; kalite özelliklerinde 36 ay boyunca depolanması herhangi bir olumsuzluğa sebep olmadan depolayabileceğini, bu aylardan sonra çimlenme ve kalite özelliklerinde olumsuzluklar başlayacağından depolamayı sonlandırmaları önerilebilir.

Anahtar Kelimeler

Maş fasulyesi, Depolama, Çimlenme, Pişme süresi, Su alma kapasitesi

Changes in Germination and Quality Characteristics of Mung Bean Seeds Stored for Different Times

Öz

Maintaining seed quality during long-term storage of plant genetic resources is crucial to avert projected food crises linked to a changing climate and a growing world population. However, seed viability caused by senescence during storage remains an unavoidable process that jeopardizes productivity in some traditional seed crop species. Therefore, this study aimed to determine the change in germination and quality characteristics of mung bean seeds stored under the same storage conditions for different periods of time. In the study, mung bean seeds numbered 02G05, 07A05 and 07G04 were used as seed material and stored under the same temperature and humidity conditions for 36, 48, 60, 72 and 96 months. In the study, germination rate, germination index, moisture content, water absorption capacity and water absorption index of mung bean seeds decreased as the storage period increased, while mean germination time, electrical conductivity, cooking time and dry matter loss during cooking increased. In the study, seeds of mung bean genotypes stored for 36 months showed better germination rate and germination index, followed by seeds stored for 48 and 60 months and significant decreases were determined in the following months. 02G05 genotype stood out in terms of germination characteristics and some quality characteristics and was the least affected by the prolonged storage period. In the study, the highest and positive correlation was determined between cooking time and dry matter loss during cooking, while the lowest negative correlation was determined between moisture content and electrical conductivity and between water absorption capacity and cooking time. As a result, it can be suggested that mung bean seeds can be stored for 60 months for germination characteristics and 36 months for quality characteristics without causing any negativity, but after these months, storage can be terminated as negativity in germination and quality characteristics will begin

Anahtar Kelimeler

Mung bean, Storage, Germination, Cooking time, Water absorption capacity

Kaynakça

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