Levent GÜLHAN, Mevlüt AKÇURA, İrfan ÖZTÜRK

Bazı Ekmeklik Buğday Genotiplerinin Bazı Kalite Özellikleri Yönünden Trakya Bölgesine Adaptasyonunun İncelenmesi

Bu araştırma Trakya Bölgesinde 2 yıl 7 çevrede yetiştirilen 14 adet ekmeklik buğday genotipinde bazı kalite özelliklerinde genotip x çevre interaksiyonlarını değerlendirmek amacıyla yürütülmüştür. Araştırmada kalite özellikleri olarak bin tane ağırlığı, hektolitre ağırlığı, protein oranı, sedimantasyon testi, gluten indeksi ve gluten oranı incelenmiştir. Elde edilen sonuçların yorumlanmasında GGE-biplot analiz yöntemi kullanılmıştır. Bu yöntemde her bir özellik için poligon biplotlar oluşturulmuştur. GGE-biplot analizi bin tane ağırlığı, hektolitre ağırlığı, protein oranı, sedimantasyon testi, gluten indeksi ve gluten oranında toplam varyasyonu sırasıyla, %84,86, %78,24, %71,71, %81,60, %75,82 ve %75,19 oranında açıklamıştır. Deneme çevrelerinin çoğunluğunda bin tane ağırlığında G12, Aldane ve G17, hektolitre ağırlığında G4 ve Gelibolu, protein oranında, Aldane, G17, Saban ve G12, sedimantasyon testinde Aldane, G9, G20, G12 ve G14, gluten indeksinde Gelibolu, G14 ve G8, gluten oranında ise G9, Saban ve G21 iyi uyum sağlayan genotipler olmuştur. İncelenen kalite özelliklerinin tamamı üzerinden değerlendirme yapıldığında hatlar arasında G9 ve G12 diğer genotiplerden daha üstün değerlere sahip olmuştur.

Anahtar Kelimeler:

Ekmeklik buğday, Kalite özellikleri, Adaptasyon, GGE-biplot

Investigation of the Adaptation of Some Bread Wheat Genotypes to the Thrace Region in Terms of Some Quality Traits

In this research, 14 bread wheat genotypes grown in 7 environments for 2 years in the Thrace Region was investigated for genotype x environment interactions in some quality characteristics. As quality characteristics, the research examined at thousand grain weight, hectoliter weight, protein ratio, sedimentation test, gluten index, and gluten ratio. The findings were evaluated using GGE-biplot analysis method. For each characteristic in this technique, polygon biplots were produced. The results of a biplot analysis of thousand kernel weight, test weight, protein ratio, sedimentation test, gluten index, and gluten ratio showed that, respectively, 84.86%, 78.24%, 71.71%, 81.60%, 75.82%, and 75.19% of the total variation. G12, Aldane, and G17 in thousand kernel weight, G4 as well as Gelibolu in test weight, Aldane, G17, Saban, and G12 in protein content, G9, G20, G12, and G14 in sedimentation test, Gelibolu, G14, and G8 in gluten index, and G12, Aldane, and G17 in protein content were the genotypes that best fit in the most of the trial environments. When all of the examined quality characteristics were considered, the genotypes G9 and G12 among the lines performed better than the other genotypes.

Keywords:

Bread wheat, quality traits, adaptation, GGE-biplot,

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