Yumuşak Ekmeklik Buğday (T. aestivum L.) İleri Hatlarının Tane Verimi ve Bisküvilik Kalite Kapasitelerinin İncelenmesi

Öz

Bu araştırma, 2014-2015 yetiştirme döneminde Eskişehir İli Hamidiye ve Karabayır lokasyonlarında yumuşak tane yapısına sahip 20 ekmeklik buğday ileri hattı ve 4 standart ekmeklik buğday çeşit (Gerek79, Carisma, Bayraktar2000 ve Artico) olmak üzere toplam 24 ekmeklik buğday genotipi ile tesadüf blokları deneme desenine göre dört tekrarlamalı olarak yürütülmüştür. Çalışmada, genotiplerde tane verimi, bin tane ağırlığı, test ağırlığı, tane sertliği, Zeleny sedimantasyon değeri, kül oranı ve protein oranı araştırılmıştır. Araştırmada incelenen özellikler açısından gerçekleştirilen varyans analizi sonuçlarına göre, sırasıyla Zeleny sedimentasyon değeri ve protein oranı hariç lokasyon, ekmeklik buğday genotipleri ve interaksiyon ortalamaları arasındaki farklılıklar istatistiki olarak önemli bulunmuştur. Protein oranı özelliği dışında diğer özellikler için genotip ve lokasyonlar arasında oldukça geniş bir varyasyon bulunduğu anlaşılmaktadır. Bin tane ağırlığı, hektolitre ağırlığı, kül oranı ve protein oranı özellikleri için lokasyon etkilerinin genotip etkilerine oranla daha yüksek olmasına karşılık tane sertliği ve Zeleny sedimantasyon değeri özellikleri için ise genotip etkilerinin lokasyona oranla daya yüksek olduğu görülmektedir. Bisküvilik buğday genotiplerinin ortalama tane verimi 4425 kg ha-1 ile 2000 kg ha-1 arasında değişmiştir. Denemenin kalite sonuçları göz önüne alındığında; bin tane ağırlığı (32.67-48.61 g), hektolitre ağırlığı (82.40-75.25 kg hl-1), tane sertliği (17.08-39.68), Zeleny sedimantasyon değeri (20.63-33.00 ml) ve kül oranı (%0.478-%0.610) için genotipler arasında yüksek oranda varyasyon olduğu görülmüştür. BİS-3, BİS-6, BİS-9, BİS-18, BİS-21 ve BİS-22 tane verimi açısından en yüksek performansa sahip hatlar iken, BİS-3, BİS-9, BİS-11, BİS-12, BİS-13 ve BİS-19 incelenen bisküvilik kalite özelikleri bakımından öne çıkan hatlar olmuştur. Bu hatların çeşit adayı olarak tescil öncesi verim denemelerine alınmasının uygun olacağı sonucuna varılmıştır.

Anahtar Kelimeler

• Yumuşak ekmeklik buğday
• Tane verimi
• Tane karakterizasyonu
• Bisküvilik kalitesi
• İleri hat

Investigation of Grain Yield and Biscuit Quality Capacities of Soft Bread Wheat (T. aestivum L.) Advanced Lines

Öz

The study was carried out with a total of 24 bread wheat genotypes including 20 advanced lines and 4 check varieties (Gerek79, Carisma, Bayraktar2000, and Artico) with soft grain structure and four replications according to the randomized complete block design in Hamidiye and Karabayır locations of Eskişehir during the 2014-2015 growing season. In the study, grain yield, thousand grain weight, test weight, kernel hardness, Zeleny sedimentation value, ash content and protein content were investigated in the genotypes. According to the results of the analysis of variance performed for the traits examined in the study, the differences between location, bread wheat genotypes and interaction averages were found to be statistically significant, except for Zeleny sedimentation value and protein content, respectively. It is understood that there is a wide variation between genotypes and locations for other traits, except for the protein ratio trait. While location effects are higher than genotype effects for thousand grain weight, test weight, ash content and protein content, genotype effects are higher than location for single kernel characterization system and Zeleny sedimentation value. The mean grain yield of biscuit wheat genotypes ranged from 4425 kg ha-1 to 2000 kg ha-1. Considering the trial quality results; it was observed that there was a high rate of variation between genotypes for thousand grain weight (32.67-48.61 g), test weight (82.40-75.25 kg hl-1), kernel hardness (17.08-39.68), Zeleny sedimentation value (20.63-33.00 ml) and ash content (0.478% - 0.610%), respectively. While BİS-3, BİS-6, BİS-9, BİS-18, BİS-21 and BİS-22 were best-performed lines for grain yield, BİS-3, BİS-9, BİS-11, BİS-12, BİS-13 and BİS-19 were the prominent lines for biscuit-making quality trait. It was concluded that it would be appropriate to include these lines in yield trials before registration as a variety of candidates.

Anahtar Kelimeler

• Soft bread wheat
• Grain yield
• Kernel characterization
• Biscuit quality
• Advanced line

Kaynakça

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