Organik Koşullarda Yetiştirilen Bazı Kışlık Ekmeklik Buğday Genotiplerinde Bazı Agronomik Fizyolojik ve Teknolojik Özellikler Arasındaki İlişkilerin Saptanması

Abstract

This study was conducted with 19 winter bread wheat genotypes according to the completely randomized blocks design with three replication under organic conditions in the growth season of 2012-2013. In the study, relationships among agronomical, physiological, and technological traits were evaluated. Significant positive correlations of the chlorophyll contents which measured at full anthesis and soft dough ripeness stages with the protein content, wet gluten ratio, alveographic energy of whole grain and zeleny sedim of flour have indicated that quality values of the genotypes have increased depending on chlorophyll contents. Besides, the significant positive correlations of the membrane thermostability (MTS) measured at full anthesis with the protein content and wet gluten ratio have stressed the favorable effect of MTS on the quality traits, which is a heat and drought stress resistance criterion. In the study, the significant negative correlations of the grain yield and biomass with some technological traits such as protein content, wet gluten ratio, alveographic energy, and zeleny sedim on the whole grain have presented once more the contrast relationships between quality and yield. Also, heading time showed significant positive correlations with protein content, wet gluten ratio, energy, and zeleny sedim.