Özet:

ÖZET Bu araştırmada, yerli ve yabancı kaynaklı 22 kültür- çeşitinin Erzurum Muş, ve Van lokasyonlarında, 2 yılda yetiştirilmiş örneklerinin teknolojik özellikleri ile Doğu Anadolu koşullarına uygunlukları saptanmış; kalite faktörlerini etkileyen bazı varyasyon kaynaklarının önemliliği belirlenmiştir. 1971-72 yetişme döneminde Erzurum'dpki kışdonlarından, Muştaki sarı pas enfeksiyonundan onemli derecede zarar gören kültür çeşitlerine ait örnek değerleri istastistik hesaplamalara dahil edilmemişlerdir. Sotü;edilen 3 lokasyon için, gübreli koşullarda lokasyonlar, çeşitler ve yılların.; yanlız Erzurum koşulları için ise gübrelemenin (N-P) kalite faktörleri üzerine etki durumu araştırılmıştır. Ana varyasyon kaynakları yanında, ilgili interiksiYOnlaiın önemlilik dereceleri de ortaya konmuştur. Araştırmalarımızın sonuçlarına göre, iyi tane verimi, ım verimi ve ekmek kalitesi gösteren kültür çeşitlerinden Nugaines ve Odeskaya katkısız ekmek yapımı için; Warrior ve Lancer katkılı ekmek yapımı için; Bezostaya ve Gage fakir topraklı lokasyonları ile kış donları ve sçırı pas. enfeksiyonunun görüldüğü yöre/er için tavsiye edilebilecek özellikte- oldukları saptanmıştır. SUMMARY STUDİES ON THE TECHNOLOGYCAL QUALİTİES OF SOME WİNTER CULTİVARS (Tr. aestivum L.) ADAPTED TO DİFFERENT GROWTH CONDİTİONS AND ENVİROMENTAL FACTORS İN THE EASTERN ANATOLİA The investigation was carried out to determine the technologic characters, to find out the adaptation degree to the eastrn Anatolia conditfons, and to e~plain th~ impmtance of the enviromental conditrons which effect on the quality factors of 22 cultivars (Burt, Brevor, Wanser, Gaines, Nugaines, Warrior, 'Bezostaya, Mirenovskaya Ring, ıroII-E5, Svenno, Odeskaya, Lancer, B-28lO, Gage, B2172, B-2232, SD-56-754, B-2973, Saturday, Yayla305, Köse 20;39). The cultivars samples were yielded in 1972 and 1973 years from Erzurum, Muş and Van loqations. Vagariance- analysis was applied on the quality factors values of 14 cultivars which have advantage from the standpoint of resistance against te winter frosts and yellow rust enfection. The effects of locations; varieties ,'and years on the samples of 14 eultivars at fertilized condltions were determined 2t 3 locations in two years. The effect of the fertilization was found only for 14 cultivars at Erzurum location conditions in two years. The quality fectors were given according to the prüıcipal of 14 % moİsture basis. I. Whcat qUaltiy factors averages, standart deviation and ranges values Heeloliter weight: 79,48+0,505 (60 16-85,37); 1000 kemal vweight: 26,67 ~ 0,532 (13,19-34,49); Kernel hardness: 56,71 ~ 2,78 (4-90) %; Kernel size: 17,8 ~ 1,817 (1,20-81,64) % as the ınaterial under the 2,2 mm sieve ratio; Kernel size 'uniformit 73,39 ~ i,504 (17,16-92,31) %; Grain ash content: 1,359 ~ 0,178 (1,017.1, 89 1,799) %; Grain protein content: n, 61 ± 0,294(7,07-17,21) %; Flour yied: 63,86 ± 0.498 (51,4771,12) %; Flou~ colour grade (K-j-M): 1,94 ± O,l1Ş (0,21·4,96); Flour protein content: 10,22 -\- 0,329 (4,67-16,28) %; Zeleny sedimentation value: 34,41 ± 1,786 (4,84-68,94); FaUing' number: 406,80 ± 4,523 (345,0-446,7); Maltose value: 1,62 ± 0,061 )(0,71-2,86) %; On farmograph, Water absorbtion ratid: 60,02 ± 0,526 (50,42-71,97) %; Dough resistance: 7,68 ± 0,855 (0,848,1) min.; Dough softening degree: 77,60 ± 3,387 (28-160) BU; On extensograph, at 135. min., for Erzurum, Muş and Van locations average, respectively; Dough energy: at ı. year 122,8, 44,5 and 41,2 cm2, at II. ye~ 87,7, 70,0 and 72,2 cm2 ; Dough extensibilty: at. i. year 158, 135. a~d 309 mm, at II. year 128, 140 and 122 mm; Dough resistance: at I. year 320, 175 and BU; at II. year 511, 352 and 401 BU; Ratio number: at i. ye~r 1,75 , 1,14 ann 2,94 at II. year 4',57,2,83 and 3,51. On baking tests, for 14 cultivars, 2 locatİons and 2 years at fertilized conditions, Bread yield: 142,64 (132,6156,5); Loaf volume yidd: 503,88 (335650); Neuman baking number:. 153,63 (35-225). II. Variation of quality factors The results of variance analys:s were summarized as follows: Locational variation is significant at 0,01 livel for sedimentation vaıuie, bread yield, loaf volume and Neuman 90 baking number, and at 0,05 level for for flour yield. Varietal difference is significant at 0,01 level for 1000 kernel weight, flour yield, flour colour (K,..j-M) , and sedimentation value, and at 0,05 level for kernel hardness, wıl;ter absubtion, bread yield, loaf volume and Neuman baking number. Diffel'ence between years are sigsignificant at 0,01 level for hectoliter weight, flour yield, flour colour (K-j-M-) bread yield, ·loaf volume and Neuman bak.ing number. Location x varitey interaction is significant at 0,01 level for nour colour (K-j-M), sedimentetion value and do- . ugh resistance, and at 0,01 level for water absorbtion. Location x year interaction İs significimt at 0,01 level for hectoliter weight, 1000 kernel weight, kemtl ordness, kernel size, kemeL.size ~iformity, grain ash, grain protein, nour colur (K-j-M-), nour protein, sedimentatioD. value, maItose value, dough resistancea and dougb .softening degree, and at 0,05 level for Neuman baking number. Variety x year. interaction is sig- . nificant at 0,01 level for kernel size, maltose value end dough resistance, arı.d at 0,05 level for water absorbtion. , For Erzurum location's ferti1ized and non fertilized conditions; effect of fertilization is significant at 0,01 level for flour colour' (K-j-M), and at 0,05 level fir sedimentation value. Fertilizatjon x variety interaction is significamt at 0,01 level ror only kernel hardness. Fertilization x yeaI' interaction is significant at 0,01 level for kernel hardness, grain ash, maltose, value. Consequently; High temperature and lowrelative moisture content of 1972-73 growth year increased the pro~ tein content but caused to decrease the loaf volume for Muş location,. High geographic character, cool summer and lower relatvive moisture of Erzurum location, generaly provided very feine protein and baking quality. Volcanic and poor soils of Van location waz i caused lower protein content and poor bread quality. From same kinds of cultivars v-o hich gave nigh grain 'yield, ftour yield and baking quality; Nugaines and O deskaya should be advise to production nonsuplement breadmaking, Warrior and Lancer could be advise to produvce suplİement breadmaking, Bezostaya and Gage cou1d be advise for poor soilsand locatiofiS where winter frost and yel10w rust disease at high possibility, Odeskaya and B-281O could be advise for the ecologies which have very high temperature and low relative moısture at growth period.

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