DOĞU ANADOLU BÖLGESİNDE FARKLI YETİŞME VE ÇEVRE KOŞULLARINDA ADAPTASYONU YAPILAN KIŞLIK-EKMEKLİK (Triticum aestivum L.) BAZI KÜLTÜR ÇEŞİTLERİNİN TEKNİK DEĞERLERİ ÜZERİNE ARAŞTIRMALAR
DOĞU ANADOLU BÖLGESİNDE FARKLI YETİŞME VE ÇEVRE KOŞULLARINDA ADAPTASYONU YAPILAN KIŞLIK-EKMEKLİK (Triticum aestivum L.) BAZI KÜLTÜR ÇEŞİTLERİNİN TEKNİK DEĞERLERİ ÜZERİNE ARAŞTIRMALAR
Yazar: Elgün, Adem
Dergi: Atatürk Üniversitesi Ziraat Fakültesi Dergisi, Vol. 8 No. 2-3, 2010

ÖZETBu araştırmada, yerli ve yabancı kaynaklı 22 kültür- çeşitinin ErzurumMuş, ve Van lokasyonlarında, 2 yılda yetiştirilmiş örneklerinin teknolojiközellikleri ile Doğu Anadolu koşullarına uygunlukları saptanmış;kalite faktörlerini etkileyen bazı varyasyon kaynaklarının önemliliğibelirlenmiştir.1971-72 yetişme döneminde Erzurum'dpki kışdonlarından, Muştakisarı pas enfeksiyonundan onemli derecede zarar gören kültür çeşitlerineait örnek değerleri istastistik hesaplamalara dahil edilmemişlerdir.Sotü;edilen 3 lokasyon için, gübreli koşullarda lokasyonlar, çeşitlerve yılların.; yanlız Erzurum koşulları için ise gübrelemenin (N-P) kalitefaktörleri üzerine etki durumu araştırılmıştır. Ana varyasyon kaynaklarıyanında, ilgili interiksiYOnlaiın önemlilik dereceleri de ortaya konmuştur.Araştırmalarımızın sonuçlarına göre, iyi tane verimi, ım verimive ekmek kalitesi gösteren kültür çeşitlerinden Nugaines ve Odeskayakatkısız ekmek yapımı için; Warrior ve Lancer katkılı ekmek yapımıiçin; Bezostaya ve Gage fakir topraklı lokasyonları ile kış donları vesçırı pas. enfeksiyonunun görüldüğü yöre/er için tavsiye edilebileceközellikte- oldukları saptanmıştır.SUMMARYSTUDİES ON THE TECHNOLOGYCAL QUALİTİES OF SOMEWİNTER CULTİVARS (Tr. aestivum L.) ADAPTED TO DİFFERENT GROWTH CONDİTİONS AND ENVİROMENTAL FACTORS İN THE EASTERN ANATOLİAThe investigation was carried outto determine the technologic characters,to find out the adaptation degreeto the eastrn Anatolia conditfons, andto e~plain th~ impmtance of the enviromentalconditrons which effecton the quality factors of 22 cultivars(Burt, Brevor, Wanser, Gaines, Nugaines,Warrior, 'Bezostaya, MirenovskayaRing, ıroII-E5, Svenno, Odeskaya,Lancer, B-28lO, Gage, B2172, B-2232,SD-56-754, B-2973, Saturday, Yayla305,Köse 20;39). The cultivars sampleswere yielded in 1972 and 1973years from Erzurum, Muş and Vanloqations.Vagariance- analysis was applied onthe quality factors values of 14 cultivarswhich have advantage from thestandpoint of resistance against tewinter frosts and yellow rust enfection.The effects of locations; varieties,'and years on the samples of 14 eultivarsat fertilized condltions were determined2t 3 locations in two years.The effect of the fertilization was foundonly for 14 cultivars at Erzurumlocation conditions in two years.The quality fectors were givenaccording to the prüıcipal of 14 %moİsture basis.I. Whcat qUaltiy factors averages,standart deviation and ranges valuesHeeloliter weight: 79,48+0,505 (6016-85,37); 1000 kemal vweight: 26,67~ 0,532 (13,19-34,49); Kernel hardness:56,71 ~ 2,78 (4-90) %; Kernelsize: 17,8 ~ 1,817 (1,20-81,64)% as the ınaterial under the 2,2 mmsieve ratio; Kernel size 'uniformit73,39 ~ i,504 (17,16-92,31) %; Grainash content: 1,359 ~ 0,178 (1,017.1,891,799) %; Grain protein content: n,61 &plusmn; 0,294(7,07-17,21) %;Flour yied: 63,86 &plusmn; 0.498 (51,4771,12)%;Flou~ colour grade (K-j-M): 1,94&plusmn; O,l1Ş (0,21&middot;4,96); Flour protein content:10,22 -\- 0,329 (4,67-16,28) %;Zeleny sedimentation value: 34,41 &plusmn;1,786 (4,84-68,94); FaUing' number:406,80 &plusmn; 4,523 (345,0-446,7); Maltosevalue: 1,62 &plusmn; 0,061 )(0,71-2,86) %;On farmograph, Water absorbtionratid: 60,02 &plusmn; 0,526 (50,42-71,97) %;Dough resistance: 7,68 &plusmn; 0,855 (0,848,1)min.; Dough softening degree:77,60 &plusmn; 3,387 (28-160) BU;On extensograph, at 135. min.,for Erzurum, Muş and Van locationsaverage, respectively; Dough energy:at ı. year 122,8, 44,5 and 41,2 cm2,at II. ye~ 87,7, 70,0 and 72,2 cm2 ;Dough extensibilty: at. i. year 158,135. a~d 309 mm, at II. year 128, 140and 122 mm; Dough resistance: at I.year 320, 175 and BU; at II. year 511,352 and 401 BU; Ratio number: at i.ye~r 1,75 , 1,14 ann 2,94 at II. year4',57,2,83 and 3,51.On baking tests, for 14 cultivars,2 locatİons and 2 years at fertilizedconditions, Bread yield: 142,64 (132,6156,5);Loaf volume yidd: 503,88 (335650);Neuman baking number:. 153,63(35-225).II. Variation of quality factorsThe results of variance analys:swere summarized as follows:Locational variation is significantat 0,01 livel for sedimentation vaıuie,bread yield, loaf volume and Neuman90baking number, and at 0,05 level forfor flour yield.Varietal difference is significantat 0,01 level for 1000 kernel weight,flour yield, flour colour (K,..j-M) ,and sedimentation value, and at 0,05level for kernel hardness, wıl;ter absubtion,bread yield, loaf volume and Neumanbaking number.Diffel'ence between years are sigsignificantat 0,01 level for hectoliterweight, flour yield, flour colour (K-j-M-)bread yield, &middot;loaf volume and Neumanbak.ing number.Location x varitey interaction issignificant at 0,01 level for nour colour(K-j-M), sedimentetion value and do- .ugh resistance, and at 0,01 level forwater absorbtion.Location x year interaction İs significimtat 0,01 level for hectoliterweight, 1000 kernel weight, kemtl ordness,kernel size, kemeL.size ~iformity,grain ash, grain protein, nour colur(K-j-M-), nour protein, sedimentatioD.value, maItose value, dough resistanceaand dougb .softening degree, and at0,05 level for Neuman baking number.Variety x year. interaction is sig- .nificant at 0,01 level for kernel size,maltose value end dough resistance,arı.d at 0,05 level for water absorbtion., For Erzurum location's ferti1izedand non fertilized conditions; effectof fertilization is significant at 0,01level for flour colour' (K-j-M), andat 0,05 level fir sedimentation value.Fertilizatjon x variety interactionis significamt at 0,01 level ror onlykernel hardness. Fertilization x yeaI'interaction is significant at 0,01 levelfor kernel hardness, grain ash, maltose,value.Consequently; High temperatureand lowrelative moisture content of1972-73 growth year increased the pro~tein content but caused to decrease theloaf volume for Muş location,. Highgeographic character, cool summerand lower relatvive moisture of Erzurumlocation, generaly provided very feineprotein and baking quality. Volcanicand poor soils of Van location wazi caused lower protein content and poorbread quality.From same kinds of cultivars v-ohich gave nigh grain 'yield, ftour yieldand baking quality; Nugaines and Odeskaya should be advise to productionnonsuplement breadmaking, Warriorand Lancer could be advise to produvcesuplİement breadmaking, Bezostaya andGage cou1d be advise for poor soilsandlocatiofiS where winter frost and yel10wrust disease at high possibility, Odeskayaand B-281O could be advise for theecologies which have very high temperatureand low relative moısture at growthperiod.

ÖZETBu araştırmada, yerli ve yabancı kaynaklı 22 kültür- çeşitinin ErzurumMuş, ve Van lokasyonlarında, 2 yılda yetiştirilmiş örneklerinin teknolojiközellikleri ile Doğu Anadolu koşullarına uygunlukları saptanmış;kalite faktörlerini etkileyen bazı varyasyon kaynaklarının önemliliğibelirlenmiştir.1971-72 yetişme döneminde Erzurum'dpki kışdonlarından, Muştakisarı pas enfeksiyonundan onemli derecede zarar gören kültür çeşitlerineait örnek değerleri istastistik hesaplamalara dahil edilmemişlerdir.Sotü;edilen 3 lokasyon için, gübreli koşullarda lokasyonlar, çeşitlerve yılların.; yanlız Erzurum koşulları için ise gübrelemenin (N-P) kalitefaktörleri üzerine etki durumu araştırılmıştır. Ana varyasyon kaynaklarıyanında, ilgili interiksiYOnlaiın önemlilik dereceleri de ortaya konmuştur.Araştırmalarımızın sonuçlarına göre, iyi tane verimi, ım verimive ekmek kalitesi gösteren kültür çeşitlerinden Nugaines ve Odeskayakatkısız ekmek yapımı için; Warrior ve Lancer katkılı ekmek yapımıiçin; Bezostaya ve Gage fakir topraklı lokasyonları ile kış donları vesçırı pas. enfeksiyonunun görüldüğü yöre/er için tavsiye edilebileceközellikte- oldukları saptanmıştır.SUMMARYSTUDİES ON THE TECHNOLOGYCAL QUALİTİES OF SOMEWİNTER CULTİVARS (Tr. aestivum L.) ADAPTED TO DİFFERENT GROWTH CONDİTİONS AND ENVİROMENTAL FACTORS İN THE EASTERN ANATOLİAThe investigation was carried outto determine the technologic characters,to find out the adaptation degreeto the eastrn Anatolia conditfons, andto e~plain th~ impmtance of the enviromentalconditrons which effecton the quality factors of 22 cultivars(Burt, Brevor, Wanser, Gaines, Nugaines,Warrior, 'Bezostaya, MirenovskayaRing, ıroII-E5, Svenno, Odeskaya,Lancer, B-28lO, Gage, B2172, B-2232,SD-56-754, B-2973, Saturday, Yayla305,Köse 20;39). The cultivars sampleswere yielded in 1972 and 1973years from Erzurum, Muş and Vanloqations.Vagariance- analysis was applied onthe quality factors values of 14 cultivarswhich have advantage from thestandpoint of resistance against tewinter frosts and yellow rust enfection.The effects of locations; varieties,'and years on the samples of 14 eultivarsat fertilized condltions were determined2t 3 locations in two years.The effect of the fertilization was foundonly for 14 cultivars at Erzurumlocation conditions in two years.The quality fectors were givenaccording to the prüıcipal of 14 %moİsture basis.I. Whcat qUaltiy factors averages,standart deviation and ranges valuesHeeloliter weight: 79,48+0,505 (6016-85,37); 1000 kemal vweight: 26,67~ 0,532 (13,19-34,49); Kernel hardness:56,71 ~ 2,78 (4-90) %; Kernelsize: 17,8 ~ 1,817 (1,20-81,64)% as the ınaterial under the 2,2 mmsieve ratio; Kernel size 'uniformit73,39 ~ i,504 (17,16-92,31) %; Grainash content: 1,359 ~ 0,178 (1,017.1,891,799) %; Grain protein content: n,61 &plusmn; 0,294(7,07-17,21) %;Flour yied: 63,86 &plusmn; 0.498 (51,4771,12)%;Flou~ colour grade (K-j-M): 1,94&plusmn; O,l1Ş (0,21&middot;4,96); Flour protein content:10,22 -\- 0,329 (4,67-16,28) %;Zeleny sedimentation value: 34,41 &plusmn;1,786 (4,84-68,94); FaUing' number:406,80 &plusmn; 4,523 (345,0-446,7); Maltosevalue: 1,62 &plusmn; 0,061 )(0,71-2,86) %;On farmograph, Water absorbtionratid: 60,02 &plusmn; 0,526 (50,42-71,97) %;Dough resistance: 7,68 &plusmn; 0,855 (0,848,1)min.; Dough softening degree:77,60 &plusmn; 3,387 (28-160) BU;On extensograph, at 135. min.,for Erzurum, Muş and Van locationsaverage, respectively; Dough energy:at ı. year 122,8, 44,5 and 41,2 cm2,at II. ye~ 87,7, 70,0 and 72,2 cm2 ;Dough extensibilty: at. i. year 158,135. a~d 309 mm, at II. year 128, 140and 122 mm; Dough resistance: at I.year 320, 175 and BU; at II. year 511,352 and 401 BU; Ratio number: at i.ye~r 1,75 , 1,14 ann 2,94 at II. year4',57,2,83 and 3,51.On baking tests, for 14 cultivars,2 locatİons and 2 years at fertilizedconditions, Bread yield: 142,64 (132,6156,5);Loaf volume yidd: 503,88 (335650);Neuman baking number:. 153,63(35-225).II. Variation of quality factorsThe results of variance analys:swere summarized as follows:Locational variation is significantat 0,01 livel for sedimentation vaıuie,bread yield, loaf volume and Neuman90baking number, and at 0,05 level forfor flour yield.Varietal difference is significantat 0,01 level for 1000 kernel weight,flour yield, flour colour (K,..j-M) ,and sedimentation value, and at 0,05level for kernel hardness, wıl;ter absubtion,bread yield, loaf volume and Neumanbaking number.Diffel'ence between years are sigsignificantat 0,01 level for hectoliterweight, flour yield, flour colour (K-j-M-)bread yield, &middot;loaf volume and Neumanbak.ing number.Location x varitey interaction issignificant at 0,01 level for nour colour(K-j-M), sedimentetion value and do- .ugh resistance, and at 0,01 level forwater absorbtion.Location x year interaction İs significimtat 0,01 level for hectoliterweight, 1000 kernel weight, kemtl ordness,kernel size, kemeL.size ~iformity,grain ash, grain protein, nour colur(K-j-M-), nour protein, sedimentatioD.value, maItose value, dough resistanceaand dougb .softening degree, and at0,05 level for Neuman baking number.Variety x year. interaction is sig- .nificant at 0,01 level for kernel size,maltose value end dough resistance,arı.d at 0,05 level for water absorbtion., For Erzurum location's ferti1izedand non fertilized conditions; effectof fertilization is significant at 0,01level for flour colour' (K-j-M), andat 0,05 level fir sedimentation value.Fertilizatjon x variety interactionis significamt at 0,01 level ror onlykernel hardness. Fertilization x yeaI'interaction is significant at 0,01 levelfor kernel hardness, grain ash, maltose,value.Consequently; High temperatureand lowrelative moisture content of1972-73 growth year increased the pro~tein content but caused to decrease theloaf volume for Muş location,. Highgeographic character, cool summerand lower relatvive moisture of Erzurumlocation, generaly provided very feineprotein and baking quality. Volcanicand poor soils of Van location wazi caused lower protein content and poorbread quality.From same kinds of cultivars v-ohich gave nigh grain 'yield, ftour yieldand baking quality; Nugaines and Odeskaya should be advise to productionnonsuplement breadmaking, Warriorand Lancer could be advise to produvcesuplİement breadmaking, Bezostaya andGage cou1d be advise for poor soilsandlocatiofiS where winter frost and yel10wrust disease at high possibility, Odeskayaand B-281O could be advise for theecologies which have very high temperatureand low relative moısture at growthperiod.