Araştırma Makalesi

Investigation Of Yield And Quality Characteristics As II. Product Of Soybean Cultivars In Cukurova Conditions

Cilt: 31 Sayı: 3 29 Aralık 2017
  • Hamit Altınyüzük
  • Özden Öztürk
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Investigation Of Yield And Quality Characteristics As II. Product Of Soybean Cultivars In Cukurova Conditions

Öz

In this research carrie dout in the second crop growing season of 2015 in Adana province, soybean cultivars were cultivated under the conditions of Çukurova. It was carried out to examine the yield and quality characteristics as a product. There search was established with three replications according to the Randomized Complete Blocks Trial Design. Arısoy, Atakişi, Blaze, Nova, May 5312, SA-88, Bravo, Adasoy, Türksoy, Cinsoy, İlksoy, Ataem -7, Umut 2002, Batem Erensoy and Çetinbey wereused as a material. According to the results of there search, the highest seed yield (489.9 kg/da) was taken from the Atakisi variety and İlksoy (457.2 kg/da), Umut 2002 (451.8 kg/da), Cinsoy (449.2 kg / da) and Batem Erensoy (441.9 kg/da) cultivars were followed it, respectively. The lowest yield values were obtained from Adasoy (395 kg/da) and Türksoy (401.8 kg /da) varieties. Oil yields were obtained from the highest Atakişi (90.4 kg /da) and İlksoy (90.3 kg/da) varieties, followed by Umut 2002 (88 kg/da) and Cinsoy (86.5 kg/da) varieties. The highest level of protein is the Atakişi (154.8 kg/da) varieties, followed by Batem Erensoy (143.2 kg/da) and Umut 2002 (142.1 kg/da) varieties. Interms of seed yield, oil and protein yield, Atakişi, İlksoy, Umut 2002, Cinsoy and Batem Erensoy cultivars could grown successfully as second crop in Çukurova conditions.

Anahtar Kelimeler

Ayrıntılar

Birincil Dil

İngilizce

Konular

Agronomi

Bölüm

Araştırma Makalesi

Yazarlar

Hamit Altınyüzük Bu kişi benim
Türkiye

Özden Öztürk Bu kişi benim
Türkiye

Yayımlanma Tarihi

29 Aralık 2017

Gönderilme Tarihi

7 Mart 2017

Kabul Tarihi

-

Yayımlandığı Sayı

Yıl 2017 Cilt: 31 Sayı: 3

Kaynak Göster

APA
Altınyüzük, H., & Öztürk, Ö. (2017). Investigation Of Yield And Quality Characteristics As II. Product Of Soybean Cultivars In Cukurova Conditions. Selcuk Journal of Agriculture and Food Sciences, 31(3), 101-110. https://izlik.org/JA64GH82EY
AMA
1.Altınyüzük H, Öztürk Ö. Investigation Of Yield And Quality Characteristics As II. Product Of Soybean Cultivars In Cukurova Conditions. Selcuk J Agr Food Sci. 2017;31(3):101-110. https://izlik.org/JA64GH82EY
Chicago
Altınyüzük, Hamit, ve Özden Öztürk. 2017. “Investigation Of Yield And Quality Characteristics As II. Product Of Soybean Cultivars In Cukurova Conditions”. Selcuk Journal of Agriculture and Food Sciences 31 (3): 101-10. https://izlik.org/JA64GH82EY.
EndNote
Altınyüzük H, Öztürk Ö (01 Aralık 2017) Investigation Of Yield And Quality Characteristics As II. Product Of Soybean Cultivars In Cukurova Conditions. Selcuk Journal of Agriculture and Food Sciences 31 3 101–110.
IEEE
[1]H. Altınyüzük ve Ö. Öztürk, “Investigation Of Yield And Quality Characteristics As II. Product Of Soybean Cultivars In Cukurova Conditions”, Selcuk J Agr Food Sci, c. 31, sy 3, ss. 101–110, Ara. 2017, [çevrimiçi]. Erişim adresi: https://izlik.org/JA64GH82EY
ISNAD
Altınyüzük, Hamit - Öztürk, Özden. “Investigation Of Yield And Quality Characteristics As II. Product Of Soybean Cultivars In Cukurova Conditions”. Selcuk Journal of Agriculture and Food Sciences 31/3 (01 Aralık 2017): 101-110. https://izlik.org/JA64GH82EY.
JAMA
1.Altınyüzük H, Öztürk Ö. Investigation Of Yield And Quality Characteristics As II. Product Of Soybean Cultivars In Cukurova Conditions. Selcuk J Agr Food Sci. 2017;31:101–110.
MLA
Altınyüzük, Hamit, ve Özden Öztürk. “Investigation Of Yield And Quality Characteristics As II. Product Of Soybean Cultivars In Cukurova Conditions”. Selcuk Journal of Agriculture and Food Sciences, c. 31, sy 3, Aralık 2017, ss. 101-10, https://izlik.org/JA64GH82EY.
Vancouver
1.Hamit Altınyüzük, Özden Öztürk. Investigation Of Yield And Quality Characteristics As II. Product Of Soybean Cultivars In Cukurova Conditions. Selcuk J Agr Food Sci [Internet]. 01 Aralık 2017;31(3):101-10. Erişim adresi: https://izlik.org/JA64GH82EY

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