Author/Authors
OLGUN, Murat Osmangazi Üniversitesi - Ziraat Fakültesi - Tarla Bitkileri Bölümü, Turkey , YORGANCILAR, Özcan Osmangazi Üniversitesi - Ziraat Fakültesi - Tarla Bitkileri Bölümü, Turkey , BASÇIFTÇI, Zekiye BUDAK ESOGÜ - Ziraat Fakültesi - Bahçe Bitkileri Bölümü, Turkey , AYTER, Nazife Gözde Eskişehir Osmangazi Üniversitesi - Ziraat Fakültesi - Tarla Bitkileri Bölümü, Turkey
Title Of Article
Evaluation of Some Quality Components in Bread Wheat (Triticum aestivum L.) by Different Statistical Methods
شماره ركورد
16273
Abstract
The purpose of this study was to determine the effect of some quality characters on protein content by certain statistical methods. Besides, usability’s of some quality characters, affecting protein content in breeding programs were analyzed. In the study the effects of sedimentation, thousand seed weight, test weight, gliadine index and gluten on protein content were examined by correlation, path analysis, multiple regression analysis and principal component analysis and the most effective quality characters were determined. Results revealed that sedimentation, gliadin and gluten were as the most effective quality parameters.
From Page
59
NaturalLanguageKeyword
Bread wheat , correlation , path analysis , multiple regressions , principal component analysis , protein content.
JournalTitle
Journal Of The Faculty Of Agriculture, Suleyman Demirel University
To Page
68
JournalTitle
Journal Of The Faculty Of Agriculture, Suleyman Demirel University
Link To Document