Hamdi ÖZAKTAN

8990

TECHNOLOGICAL CHARACTERISTICS OF CHICKPEA (Cicer arietinum L.) CULTIVARS GROWN UNDER NATURAL CONDITIONS

Technological characteristics (dry weight, dry volume, wet weight, wet volume, water absorption capacity, waterabsorption index, hydration coefficient, swelling capacity, swelling index, cooking time, number of destructedseeds after cooking) of 27 chickpea cultivars grown under natural conditions (without the use ofchemical/organic fertilizers) were investigated in this study. Except for water absorption index and hydrationcoefficients, effects of cultivars on investigated characteristics were found to be significant. The wet weight, wetvolume and water absorption capacity characteristics on PC1 explained 49.33% of total variation and swellingcapacity, swelling index and unit weight characteristics on PC2 explained 25.79% of total variation (bothexplaining 75.12% of total variation). Dry weight had highly significant positive correlations with wet weight(r=0.9776), wet volume (r=0.9653) and water absorption capacity (r=0.9317). In terms of investigatedcharacteristics, cultivars were clustered under three groups in scatter plot and dendrogram was composed ofthree sub-clusters under two main clusters. 
Keywords:

Chickpea, Cooking time, Hydration coefficient, Natural conditions Technological characteristics,

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Turkish Journal Of Field Crops-Cover
  • ISSN: 1301-1111
  • Yayın Aralığı: 2
  • Başlangıç: 1996
  • Yayıncı: Tarla Bitkileri Bilimi Derneği
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