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Karabuğdayın (Fagopyrum esculentum Moench.) Farklı Gelişme Dönemlerinde Bazı Verim Ve Kalite Özelliklerinin Araştırılması

Year 2021, Volume: 16 Issue: 2, 234 - 240, 17.12.2021

Abstract

Bu araştırma, 2018 yılında Konya ekolojik şartlarında yetiştirilen karabuğdayın farklı gelişme dönemlerinde (Çiçeklenme öncesi dönem, Tam çiçeklenme dönemi, Tohum bağlama başı dönemi, Tohum bağlama sonu dönemi) hasat edilip, bu gelişme dönemlerinin verim ve kalite özellikleri üzerine etkisini belirlemek amacıyla yürütülmüştür. Deneme “Tesadüf Blokları Faktöriyel Deneme Desenine” göre üç tekerrürlü olacak şekilde kurulmuş olup materyal olarak karabuğday (Fagopyrum esculentum Moench.) tohumları kullanılmıştır. Çalışmadan elde edilen sonuçlara göre; bitki boyu 21,24-89,79 cm; yaş herba verimi 114,60-1520,30 kg/da; kuru herba verimi; 29,45-413,85 kg/da; tohum verimi 168,64 kg/da; toplam fenol miktarı 50,54-139,72 mg/g; toplam flavonoit miktarı 1,60-152,77 mg/g; rutin miktarı herbada 2,17-3,01 arasında ve tohumda ise ortalama 0,103 arasında değişmiştir.

References

  • Referans1 Acar, R., Güneş, A., Topal, İ. ve Gummadov, N., 2011, Farklı bitki sıklıklarının karabuğday’da (Fagopyrum esculentum Moench.) verim ve bazı verim unsurlarına etkisi, Selcuk Journal of Agriculture and Food Sciences, 25 (3), 47-51.
  • Referans2 Altındağ, G., 2011, Karabuğday, mısır ve pirinç unundan üretilen kurabiyelerin bazı kalite özellikleri ve raf ömürlerinin belirlenmesi, Akdeniz Üniversitesi Fen Bilimleri Enstitüsü Gıda Mühendisliği Anabilim Dalı Yüksek Lisans Tezi, Antalya, Türkiye, 117s.
  • Referans3 Bárta, J., Kalinová, J., Moudry, J. ve Curn, V., 2004, Effects of environmental factors on protein content and composition in buckwheat flour, Cereal Research Communications, 32 (4), 541-548.
  • Referans4 Bojňanská, T., Frančáková, H., Chlebo, P. ve Vollmannová, A., 2009, Rutin content in buckwheat enriched bread and influence of its consumption on plasma total antioxidant status, Czech J. Food Sci, 27 (236.240).
  • Referans5 Bonafaccia, G., Marocchini, M. ve Kreft, I., 2003, Composition and technological properties of the flour and bran from common and tartary buckwheat, Food chemistry, 80 (1), 9-15.
  • Referans6 Campbell, C. G., 1997, Buckwheat: Fagopyrum esculentum Moench, Bioversity International, p.22.
  • Referans7 Christa, K. ve Soral-Śmietana, M., 2008, Buckwheat grains and buckwheat products–nutritional and prophylactic value of their components–a review, Czech J Food Sci, 26 (3), 153-162.
  • Referans8 Gulpinar, A. R., Orhan, I. E., Kan, A., Senol, F. S., Celik, S. A. ve Kartal, M., 2012, Estimation of in vitro neuroprotective properties and quantification of rutin and fatty acids in buckwheat (Fagopyrum esculentum Moench) cultivated in Turkey, Food Research International, 46 (2), 536-543.
  • Referans9 Güzelsarı, U. ve Kan, Y., 2017, Karaman Ekolojik Şartlarında İkinci Ürün Olarak Yetiştirilen Karabuğdayın (Fagopyrum esculentum Moench) Agronomik ve Kalite Özelliklerinin Araştırılması, Selçuk Tarım Bilimleri Dergisi, 3 (2), 200-204.
  • Referans10 Kan, A., 2014, A new plant for Turkey; Buckwheat (Fagopyrum esculentum), Biological Diversity and Conservation, 7 (2), 154-158.
  • Referans 11 Kan, A., Günhan, R.S., Çelik, A.S., Çoksarı, G.,, 2018, Konya Ekolojik Şartlarında Kara Buğdayın (Fagopyrum esculentum Moench) Yetiştirilmesi ve Bazı Kalite Özelliklerinin Araştırılması: 1-72.
  • Referans12 Mazza, G., 1986, Buckwheat browning and color assessment, Cereal Chemistry, 63 (4), 361-364.
  • Referans13 Mazza, G., 1988, Lipid content and fatty acid composition of buckwheat seed, Cereal Chemistry, 65 (2), 122-126.
  • Referans 14 Mazza, G., 1993, Storage, processing, and quality aspects of buckwheat seed, In: New Crops, Eds: John Wiley & Sons, Inc New York, p. 251-254.
  • Referans15 Mazza, G. ve Oomah, B., 2003, Buckwheat. Encyclopedia of Food Science and Nutrition. Vol. 2, Academic Press, Oxford.
  • Referans 16Marshall, H., 1982, Buckwheat: description, breeding, production, and utilization, Adv. Cereal Sci. Technol., 5, 157-210.
  • Referans17 Oomah, B. D. ve Mazza, G., 1996, Flavonoids and antioxidative activities in buckwheat, Journal of Agricultural and Food Chemistry, 44 (7), 1746-1750.
  • Referans18 Oplinger, E., Oelke, E., Brinkman, M. ve Kelling, K., 1989, Buckwheat. Alternative field crops manual, University of Minnesota: Center of Alternative Plant e Animal Products and the Minnesota Extension Service.
  • Referans19 Özkaya, B., 1999, Tahılların neden olduğu alerjiler ve önemi-2, Food Hi-Tech, Mart, 82-88.
  • Referans20 Qian, J., Rayas‐Duarte, P. ve Grant, L., 1998, Partial characterization of buckwheat (Fagopyrum esculentum) starch, Cereal Chemistry, 75 (3), 365-373. Schoenlechner, R., Siebenhandl, S. ve Berghofer, E., 2008, Pseudocereals, In: Gluten-free cereal products and beverages, Eds: Elsevier, p. 149-VI.
  • Referans21 Akçura, S., 2013, Çanakkale Koşullarında Karabuğdayda Farklı Ekim Sıklığı ve Sıra Arası Mesafenin Verim ve Verim Unsurları Üzerine Etkisi Yüksek Lisans Tezi, Çanakkale Onsekiz Mart Üniversitesi, Çanakkale Onsekiz Mart Üniversitesi, Fen Bilimleri Enstitüsü, 35.
  • Referans22 Alvarez-Jubete, L., Wijngaard, H., Arendt, E. ve Gallagher, E., 2010, Polyphenol composition and in vitro antioxidant activity of amaranth, quinoa buckwheat and wheat as affected by sprouting and baking, Food chemistry, 119 (2), 770-778.
  • Referans23Debnath, N., Rasul, M., Sarker, M., Rahman, M. ve Paul, A., 2008, Genetic divergence in buckwheat (Fagopyrum esculentum Moench.), Int. J. Sustain Crop Prod, 3 (2), 60-68.
  • Referans24 Inglett, G. E., Rose, D. J., Chen, D., Stevenson, D. G. ve Biswas, A., 2010, Phenolic content and antioxidant activity of extracts from whole buckwheat (Fagopyrum esculentum Möench) with or without microwave irradiation, Food chemistry, 119 (3), 1216-1219.
  • Referans25 Kim, S.-L., Kim, S.-K. ve Park, C.-H., 2004, Introduction and nutritional evaluation of buckwheat sprouts as a new vegetable, Food Research International, 37 (4), 319-327.
  • Referans26 Kreft, I., Fabjan, N. ve Yasumoto, K., 2006, Rutin content in buckwheat (Fagopyrum esculentum Moench) food materials and products, Food chemistry, 98 (3), 508-512.
  • Referans27 Sherchand, K., 1992, Buckwheat genetic resources in Nepal. Buckwheat genetic resources in East Asia, International Crop Network, Series, 6, 75-86.
  • Referans28 Singleton, V. L., Rossi, J. A. J. A. j. o. E. ve Viticulture, 1965, Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents, 16 (3), 144-158.
  • Referans29 Wijngaard, H. H. ve Arendt, E. K., 2006, Buckwheat, Cereal Chemistry, 83 (4), 391-401.
  • Referans30 Woisky, R. G. ve Salatino, A. J. J. o. a. r., 1998, Analysis of propolis: some parameters and procedures for chemical quality control, 37 (2), 99-105.
  • Referans31 Yavuz, H., 2014, Aydın ekolojik koşullarında farklı ekim sıklığının karabuğday'da (Fagopyrum esculentum Moench.) verim ve bazı kalite özelliklerine etkisi, Adnan Menderes Üniversitesi, Fen Bilimleri Enstitüsü.
  • Referans32 Yıldız, N. ve Yalçın, E., 2013, Karabuğdayın (buckwheat) kimyasal, besinsel ve teknolojik özellikleri, GIDA, 38 (6), 383-390.
  • Referans33 Zielińska, D., Turemko, M., Kwiatkowski, J. ve Zieliński, H., 2012, Evaluation of flavonoid contents and antioxidant capacity of the aerial parts of common and tartary buckwheat plants, Molecules, 17 (8), 9668-9682

The Investıgatıon of Some Yield and Quality Proporties in Different Growth Perıods of Buckwheat (Fagopyrum esculentum Moench.)

Year 2021, Volume: 16 Issue: 2, 234 - 240, 17.12.2021

Abstract

This research was carried out to determine the effects of buckwheat cultivated in Konya ecological conditions in 2018 during different development periods (pre-flowering period, full flowering period, beginning of seed tying period, end of seed tying period) on yield and quality characteristics The experiment was established with three replications on the Randomized Blocks Factorial Trial Desing and buckwheat (Fagopyrum esculentum Moench.) seeds were used as material. According to the results obtained from the study; plant height 21.24-89.79 cm; fresh herb yield 114,60-1520,30 kg / da; dry herba yield; 29.45-413.85 kg / da; seed yield 168.64 kg / da; total amount of phenol 50,54-139,72 mg / g; total amount of flavonoids 1,60-152,77 mg / g; routine amount of the herb is in the range of 2.17-3.01 and routine amount of the seed is ranged the average of 0.1103.

References

  • Referans1 Acar, R., Güneş, A., Topal, İ. ve Gummadov, N., 2011, Farklı bitki sıklıklarının karabuğday’da (Fagopyrum esculentum Moench.) verim ve bazı verim unsurlarına etkisi, Selcuk Journal of Agriculture and Food Sciences, 25 (3), 47-51.
  • Referans2 Altındağ, G., 2011, Karabuğday, mısır ve pirinç unundan üretilen kurabiyelerin bazı kalite özellikleri ve raf ömürlerinin belirlenmesi, Akdeniz Üniversitesi Fen Bilimleri Enstitüsü Gıda Mühendisliği Anabilim Dalı Yüksek Lisans Tezi, Antalya, Türkiye, 117s.
  • Referans3 Bárta, J., Kalinová, J., Moudry, J. ve Curn, V., 2004, Effects of environmental factors on protein content and composition in buckwheat flour, Cereal Research Communications, 32 (4), 541-548.
  • Referans4 Bojňanská, T., Frančáková, H., Chlebo, P. ve Vollmannová, A., 2009, Rutin content in buckwheat enriched bread and influence of its consumption on plasma total antioxidant status, Czech J. Food Sci, 27 (236.240).
  • Referans5 Bonafaccia, G., Marocchini, M. ve Kreft, I., 2003, Composition and technological properties of the flour and bran from common and tartary buckwheat, Food chemistry, 80 (1), 9-15.
  • Referans6 Campbell, C. G., 1997, Buckwheat: Fagopyrum esculentum Moench, Bioversity International, p.22.
  • Referans7 Christa, K. ve Soral-Śmietana, M., 2008, Buckwheat grains and buckwheat products–nutritional and prophylactic value of their components–a review, Czech J Food Sci, 26 (3), 153-162.
  • Referans8 Gulpinar, A. R., Orhan, I. E., Kan, A., Senol, F. S., Celik, S. A. ve Kartal, M., 2012, Estimation of in vitro neuroprotective properties and quantification of rutin and fatty acids in buckwheat (Fagopyrum esculentum Moench) cultivated in Turkey, Food Research International, 46 (2), 536-543.
  • Referans9 Güzelsarı, U. ve Kan, Y., 2017, Karaman Ekolojik Şartlarında İkinci Ürün Olarak Yetiştirilen Karabuğdayın (Fagopyrum esculentum Moench) Agronomik ve Kalite Özelliklerinin Araştırılması, Selçuk Tarım Bilimleri Dergisi, 3 (2), 200-204.
  • Referans10 Kan, A., 2014, A new plant for Turkey; Buckwheat (Fagopyrum esculentum), Biological Diversity and Conservation, 7 (2), 154-158.
  • Referans 11 Kan, A., Günhan, R.S., Çelik, A.S., Çoksarı, G.,, 2018, Konya Ekolojik Şartlarında Kara Buğdayın (Fagopyrum esculentum Moench) Yetiştirilmesi ve Bazı Kalite Özelliklerinin Araştırılması: 1-72.
  • Referans12 Mazza, G., 1986, Buckwheat browning and color assessment, Cereal Chemistry, 63 (4), 361-364.
  • Referans13 Mazza, G., 1988, Lipid content and fatty acid composition of buckwheat seed, Cereal Chemistry, 65 (2), 122-126.
  • Referans 14 Mazza, G., 1993, Storage, processing, and quality aspects of buckwheat seed, In: New Crops, Eds: John Wiley & Sons, Inc New York, p. 251-254.
  • Referans15 Mazza, G. ve Oomah, B., 2003, Buckwheat. Encyclopedia of Food Science and Nutrition. Vol. 2, Academic Press, Oxford.
  • Referans 16Marshall, H., 1982, Buckwheat: description, breeding, production, and utilization, Adv. Cereal Sci. Technol., 5, 157-210.
  • Referans17 Oomah, B. D. ve Mazza, G., 1996, Flavonoids and antioxidative activities in buckwheat, Journal of Agricultural and Food Chemistry, 44 (7), 1746-1750.
  • Referans18 Oplinger, E., Oelke, E., Brinkman, M. ve Kelling, K., 1989, Buckwheat. Alternative field crops manual, University of Minnesota: Center of Alternative Plant e Animal Products and the Minnesota Extension Service.
  • Referans19 Özkaya, B., 1999, Tahılların neden olduğu alerjiler ve önemi-2, Food Hi-Tech, Mart, 82-88.
  • Referans20 Qian, J., Rayas‐Duarte, P. ve Grant, L., 1998, Partial characterization of buckwheat (Fagopyrum esculentum) starch, Cereal Chemistry, 75 (3), 365-373. Schoenlechner, R., Siebenhandl, S. ve Berghofer, E., 2008, Pseudocereals, In: Gluten-free cereal products and beverages, Eds: Elsevier, p. 149-VI.
  • Referans21 Akçura, S., 2013, Çanakkale Koşullarında Karabuğdayda Farklı Ekim Sıklığı ve Sıra Arası Mesafenin Verim ve Verim Unsurları Üzerine Etkisi Yüksek Lisans Tezi, Çanakkale Onsekiz Mart Üniversitesi, Çanakkale Onsekiz Mart Üniversitesi, Fen Bilimleri Enstitüsü, 35.
  • Referans22 Alvarez-Jubete, L., Wijngaard, H., Arendt, E. ve Gallagher, E., 2010, Polyphenol composition and in vitro antioxidant activity of amaranth, quinoa buckwheat and wheat as affected by sprouting and baking, Food chemistry, 119 (2), 770-778.
  • Referans23Debnath, N., Rasul, M., Sarker, M., Rahman, M. ve Paul, A., 2008, Genetic divergence in buckwheat (Fagopyrum esculentum Moench.), Int. J. Sustain Crop Prod, 3 (2), 60-68.
  • Referans24 Inglett, G. E., Rose, D. J., Chen, D., Stevenson, D. G. ve Biswas, A., 2010, Phenolic content and antioxidant activity of extracts from whole buckwheat (Fagopyrum esculentum Möench) with or without microwave irradiation, Food chemistry, 119 (3), 1216-1219.
  • Referans25 Kim, S.-L., Kim, S.-K. ve Park, C.-H., 2004, Introduction and nutritional evaluation of buckwheat sprouts as a new vegetable, Food Research International, 37 (4), 319-327.
  • Referans26 Kreft, I., Fabjan, N. ve Yasumoto, K., 2006, Rutin content in buckwheat (Fagopyrum esculentum Moench) food materials and products, Food chemistry, 98 (3), 508-512.
  • Referans27 Sherchand, K., 1992, Buckwheat genetic resources in Nepal. Buckwheat genetic resources in East Asia, International Crop Network, Series, 6, 75-86.
  • Referans28 Singleton, V. L., Rossi, J. A. J. A. j. o. E. ve Viticulture, 1965, Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents, 16 (3), 144-158.
  • Referans29 Wijngaard, H. H. ve Arendt, E. K., 2006, Buckwheat, Cereal Chemistry, 83 (4), 391-401.
  • Referans30 Woisky, R. G. ve Salatino, A. J. J. o. a. r., 1998, Analysis of propolis: some parameters and procedures for chemical quality control, 37 (2), 99-105.
  • Referans31 Yavuz, H., 2014, Aydın ekolojik koşullarında farklı ekim sıklığının karabuğday'da (Fagopyrum esculentum Moench.) verim ve bazı kalite özelliklerine etkisi, Adnan Menderes Üniversitesi, Fen Bilimleri Enstitüsü.
  • Referans32 Yıldız, N. ve Yalçın, E., 2013, Karabuğdayın (buckwheat) kimyasal, besinsel ve teknolojik özellikleri, GIDA, 38 (6), 383-390.
  • Referans33 Zielińska, D., Turemko, M., Kwiatkowski, J. ve Zieliński, H., 2012, Evaluation of flavonoid contents and antioxidant capacity of the aerial parts of common and tartary buckwheat plants, Molecules, 17 (8), 9668-9682
There are 33 citations in total.

Details

Primary Language Turkish
Subjects Food Engineering, Agricultural Engineering
Journal Section Research
Authors

Halil İbrahim Polat This is me 0000-0001-5670-9703

Asuman Kan 0000-0003-0907-0665

Publication Date December 17, 2021
Submission Date November 8, 2021
Acceptance Date November 24, 2021
Published in Issue Year 2021 Volume: 16 Issue: 2

Cite

APA Polat, H. İ., & Kan, A. (2021). Karabuğdayın (Fagopyrum esculentum Moench.) Farklı Gelişme Dönemlerinde Bazı Verim Ve Kalite Özelliklerinin Araştırılması. Ziraat Fakültesi Dergisi, 16(2), 234-240.

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