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Öğe Eskişehir ekolojik koşullarında ekmeklik buğday ileri hatlarının tane verimi ve bisküvilik kalite özelliklerinin incelenmesi(Namık Kemal Üniversitesi, 2019) Erenler, SultanAraştırma, 2014-2015 yetiştirme döneminde Eskişehir İli Hamidiye ve KarabayırlokasyonlarındaEskişehir Geçit Kuşağı Tarımsal Araştırma Enstitüsü tarafından geliştirilmiş olan yumuşak tane yapısına sahip 20 ileri hat ve 4 standart çeşit olmak üzere toplam 24 ekmeklik buğday genotipi ile tesadüf blokları deneme desenine göre 4 tekrarlamalı olarak yürütülmüştür.Denemeye alınan bisküvilik buğday genotiplerinin tane verimi ile başaklanma gün sayısı, bitki boyu ve bin tane ağırlığı gibi verim komponentleri ortalamaları sırasıyla 200,0kg da-1 ile 442,5kg da-1, 138,75 ile 143,00 gün, 83,96 ile 110,10 cm ve 32,67 ile 48,61 g arasında değişmiştir.Araştırmada materyal olarak kullanılan bisküvilik buğday genotiplerinin hektolitre ağırlığı, tane sertliği, C-SDS değerleri, protein oranı, zelenysedimentasyon değeri, kül oranı, laktik asit STK, sakkaroz STK, sodyum karbonat STK ve su STK ortalamaları sırasıyla 82,40 kg hl-1 ile 75,25 kg hl-1, % 17,08 ile % 39,68, 5,06 ile 8,63 ml, % 11,75 ile % 12,75, 20,63 ml ile 33,00 ml, % 0,478 ile % 0,610, %86,68 ile %112,83, %79,95 ile %89,29, % 79,52 ile % 94,83 ve % 58,18 ile % 65,14 arasında değişim göstermiştir. Yapılan değerlendirmeler ışığında tane verimi ve kalite özellikleri birlikte değerlendirildiğinde ise, BİS-1, BİS-2, BİS-3, BİS-17, BİS-18, BİS-19, BİS-22 ve BİS-23 hatları diğer bisküvilik hatlara göre yüksek performansa sahip olmuşlardır. Bu hatların tescil öncesi denemeye alınabileceği sonucuna varılmıştır.Öğe Investigation of Grain Yield and Biscuit Quality Capacities of Soft Bread Wheat (T. aestivumL.) Advanced Lines(Univ Namik Kemal, 2024) Erenler, Sultan; Bilgin, Oguz; Balkan, Alpay; Gocmen, Damla Balaban; Baser, IsmetThe 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 Karabay & imath;r locations of Eski & scedil;ehir 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 thousandgrain 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 4425kg ha-1to 2000kg 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 B & Idot;S-3, B & Idot;S-6, B & Idot;S-9, B & Idot;S-18, B & Idot;S-21 and B & Idot;S-22 were best-performed lines for grain yield, B & Idot;S-3, B & Idot;S-9, B & Idot;S-11, B & Idot;S-12, B & Idot;S-13 and B & Idot;S-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.Öğe Using The Solvent Retention Capacity Tests to Determine the Biscuit-Making Quality of Soft Bread Wheat (T. aestivum L.) Genotypes(Univ Namik Kemal, 2022) Erenler, Sultan; Bilgin, Oğuz; Balkan, Alpay; Başer, İsmetThe study was carried out in randomized block design with 20 advanced lines with soft grain structure by developed Eskisehir Agricultural Research Institute and 4 standard wheat genotypes in Hamidiye and Karabayir locations of Eskisehir Province in the 2014-2015 growing period. The solvent retention capacity (SRC) tests (sodium carbonate (5%), sucrose (50%), lactic acid (5%) and distilled water) and gluten performance index (GPI) were investigated for 20 lines and 4 standard varieties in the study. According to the results of the analysis of variance regarding SRC tests and GPI, the differences between the genotypes, locations and their interaction averages were found to be statistically significant. The fact that the size of the variation between locations is higher than the genotype and interaction variances indicates that there are significant differences between the locations selected for the study, and the low interaction variance shows that the locations are correctly selected for the studied genotypes and their number is sufficient. For SRC tests used in soft wheat milling and biscuit quality determination, it was determined that the genotype and location effects were greater than the genotype x location interaction effects. The mean values of genotypes ranged between 86.68% and 112.83% for lactic acid SRC, 79.95% and 89.29% for sucrose SRC, 79.52% and 94.83% for sodium carbonate SRC and 58.18% to 65.14% for water SRC. The genotypes taken into the study in terms of GPI had averages varying between 0.49 and 0.66. Considering the obtained SRC tests and GPI reference values, it was determined that BIS-19 could be the line with the best biscuit performance. The BIS-2, BIS-11, BIS-13 and BIS-16 were other promising lines for biscuit quality performances. In addition, BIS-9, BIS-17, BIS-22 and BIS-8 have been promising lines that can be evaluated in breeding studies for biscuit quality.
