Effects of Irrigation Levels on Biochemical Traits of Popcorn Kernels

Kaplan, Mahmut; Taş, İ̇smail; Çiftçi, Beyza; Varol, Ihsan Serkan; Akçura, Sevim

doi:10.1007/s10343-022-00792-2

Cited by 2 publications

(1 citation statement)

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“…Users can also evaluate the correlations between the properties graphically via biplot analysis. This biplot perspective is the most effective for illustrating the relationships between the qualities since the cosine of the angle between the vectors of any two properties approximates the correlation coefficient between them (Kaplan et al 2023).…”

Section: Discussionmentioning

confidence: 99%

Comparison of different hulled wheat genotypes in terms of yield, morphological, and nutritional properties

Temizgul,

Ciftci,

Kardes

et al. 2024

Genet Resour Crop Evol

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This study is conducted to characterize the yield and some of hulled wheat’s morphological and nutritional attributes. For this purpose, a total of 88 local hulled wheat samples were collected, including 7 T. dicoccum, 28 T. monococcum, 7 T. speldoides, 23 T. boeoticum, 3 T. araraticum, 4 Triticum sp, 2 T. urartu and 14 T. turgidum genotype was used as plant material. The field experiment was conducted for two years, from 2017 to 2018 and 2018 to 2019. The findings showed that grain yield varied between 40.75–398.75 g/m2, biological yield 86.90–1166.33 g/m2, harvest index 18.15–53.96%, spike length 1.2–8.1 cm, plant height 29.8–82.8 cm and length of upper internode 18.4–53 cm. The auricle color of the genotypes was white, and no hairiness or waxiness was observed. Most of the genotypes have developed erect. Crude ash contents of the hulled wheat vary between 1.7 and 5.10%, crude protein 10.12-19.48%, dietary fiber 2.2-8.2%, total starch 49.50–67.98%, resistant starch 0.25–3.38%, non-resistant starch 48.08–64.95%, amylose 3.43–42.88%, amylopectin 57.13–96.58%. Hulled wheat species and genotypes showed significant differences in yield and nutritional properties. Many genotypes used in the study have the potential to be cultured in field agriculture and contribute to the production of nutritional products in the future with their superior characteristics. In addition to testing genotypes in different climate and soil conditions, conducting research on the production of different foods is recommended.

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Section: Discussionmentioning

confidence: 99%