Murat OLGUN, Metin TURAN, Zekiye BUDAK BAŞÇİFTÇİ, N. Gözde AYTER, Murat ARDIÇ, Onur KOYUNCU

Farklı gelişme dönemlerdeki ekmeklik buğdayda organik asit miktarlarının belirlenmesi

Bu çalışmanın amacı, 13 ekmeklik buğday çeşidinde 2012-2013 yılında BW1: Es-26, BW2: Bezostaja-1, BW3: Müfitbey, BW4: Altay-2000, BW5: Sönmez-01, BW6: Soyer-02, BW7: Çetinel-2000, BW8: Harmankaya-99, BW9: Sultan-95, BW10: Alpu-01, BW11: Atay-85, BW12: Özdemir ve BW13: Gerek-79 değişik gelişme dönemlerinde sapa kalkma, çiçeklenme, olgunluk denemleri ve tohumda amino asit düzeylerinin oksalik asit, propiyodik asit, tartarik asit, butirik asit, malonik asit, malik asit, laktik asit, sitrik asit, fumarik asit, maleik asit süksinik asit, giberellik asit, salisilik asit, indol asetik asit, absisik asit değişimi incelenmiştir. Buğdayın bütün dönemlerinde ve tohumda bütün çeşitlerde organik asit seviyelerinde benzer değişim gözlenmiştir. Organik asitlerde en yüksek ve en düşük seviyeler BW5 Sönmez-01 ve BW7'ye Çetinel-2000 ait olmuştur. Ekmek buğday genotipleri ve gelişim aşamaları, organik asitler açısından önemli değişiklikler göstermiş olup, farklı yoğunluk ve seviyelerdeki organik asitlerin farklı genetik yapı ve kapasiteye sahip genotiplerin etkisi altında olduğu belirlenmiştir. Yine farklı büyüme dönemlerindeki organik asit farklılıklarının da organik asit faaliyetinin genotip x çevre interaksiyonunun etkisi altında olduğunu göstermektedir

Anahtar Kelimeler:

ekmeklik buğday çeşitleri, organik asit seviyesi, gelişme dönemleri, double dendogram

Determination of organic acids on the development periods in bread wheat genotypes

The purpose of this study is to determine changes of organic acid levels oxalic acid, propionic acid, tartaric acid, butyric acid, malonic acid, malic acid, lactic acid, citric acid, fumaric acid, maleic acid succinic acid, gibberellic acid, salicylic acid, indol acetic acid, abscisic acid in thirteen bread wheat genotypes BW1: Es-26, BW2: Bezostaja-1, BW3: Müfitbey, BW4: Altay-2000, BW5: Sönmez-01, BW6: Soyer-02, BW7: Çetinel-2000, BW8: Harmankaya-99, BW9: Sultan-95, BW10: Alpu-01, BW11: Atay-85, BW12: Özdemir and BW13: Gerek-79 during growth stages of wheat tillering, flowering, maturity stages and seeds in growing periods of 2012-2013.The highest and the lowest levels of organic acids belonged to BW5 Sönmez-01 and BW7 Çetinel-2000 in all amino acids. Bread wheat genotypes and developmental stages have significant changes in organic acids. Great different levels on organic acids in bread wheat genotypes means that they are acted in different intensity and level under genetic capacity and differences. Differences of organic acid levels in different growth stages shows that genotype x environment interaction monitors organic acid levels and metabolic processes in different development stages

Keywords:

bread wheat genotypes, organic acid level, growth stages, double dendogram,

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