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Correlation Path Coefficient Analyses of Grain Yield and Some Yield Components in the Peas

Year 2011, Volume: 25 Issue: 2, 24 - 29, 25.06.2011

Abstract

The objective of the study was to determine direct and indirect relationships between grain yield and yield related traits of peas. 13 pea (Pisum sativum L.) lines and 5 standard varieties which were obtained by crossing method were evaluated in the “Randomized Complete Block Design” with 3 replications in Antalya coastal conditions in 2008. Relationships were evaluated using path analysis and correlation. While positive and statistically (p <0.01) significant relationship was found between grain yield and plant height (0.414), negative and significant (p <0.05) relationship was determined between thousand of weight (-0.312) and branch number (-0.255).

Bezelyede Tane Verimi ile Bazı Verim Unsurlarının Korelasyon ve Path Analizi

Year 2011, Volume: 25 Issue: 2, 24 - 29, 25.06.2011

Abstract

Bu çalışmada, bezelyede tane verimi ve verimle ilgili bazı özellikler arasındaki doğrudan ve dolaylı ilişkilerinin belirlenmesi amaçlanmıştır. Deneme, Antalya sahil koşullarında, melezlemeyle elde edilmiş 13 bezelye (Pisum sati-vum L.) hattı ve 5 standart çeşit ile 2008 yılında, tesadüf blokları deneme desenine göre, 3 tekerrürlü olarak kurul-muştur. İlişkiler path analizi ve korelasyon ile değerlendirilmiştir. Tane verimi ile bitki boyu (0.414) arasında istatis-tiki olarak % 1 düzeyinde, olumlu önemli, bin tane ağırlıkları (-0.312) ve dal sayısı (-0.255) arasında % 5) düzeyin-de, olumsuz ve önemli ilişki bulunmuştur

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Details

Primary Language English
Subjects Agronomy
Journal Section Research Article
Authors

Osman Savur This is me

Ercan Ceyhan

Publication Date June 25, 2011
Submission Date January 1, 2011
Published in Issue Year 2011 Volume: 25 Issue: 2

Cite

EndNote Savur O, Ceyhan E (June 1, 2011) Correlation Path Coefficient Analyses of Grain Yield and Some Yield Components in the Peas. Selcuk Journal of Agriculture and Food Sciences 25 2 24–29.

Selcuk Agricultural and Food Sciences is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License (CC BY NC).