Effect of scald (Rhynchosporium secalis) on yield and yield components of twelve winter barley (Hordeum vulgare) genotypes

The effects of scald epidemics, induced by Rhynchosporium secalis (Oud.) Davis, on the yield and quality of winter malting barley have not been reported. The principal objective of this investigation was to assess yield and quality losses in resistant and susceptible winter barley genotypes in diverse environments of the Pacific Northwest region of the United States. As consistent, uniform infection is required for resistance breeding, three inoculation methods were compared with a fungicide-protected check. Disease development was poor at one location (Pendleton) and excellent at the second (Corvallis). Yield reductions at Corvallis ranged from 27-40%. Resistant genotypes showed lower disease severities, and yield losses than susceptible genotypes. Natural infection was as effective in generating epidemics as infected straw or spore inoculation. Of the yield components, the number of spikes per unit area was the most affected by scald. There were no consistent effects of disease on grain weight, although kernel plumpness was reduced under disease pressure. Genotype x environment interactions were pronounced. Resistant genotypes were higher yielding than susceptible genotypes in fungicide-protected plots under disease pressure. The opposite was true under minimal disease pressure

Coupling socioeconomic factors and cultural practices in production of einkorn and emmer wheat species in Turkey

Wheat, a basic food source in Turkey and the world, provides calories, protein, and energy to many people. Wheat has evolved from primarily domesticated hulled wheats. Of them, einkorn (Triticum monococcumssp.monococcum) (EIW) and emmer (Triticum dicoccon) (EMW), with their cultural heritages from the past until the present, are popular ones, and they are still grown in patches across Turkey. In this study, the main material consists of the data obtained through a questionnaire with 53 emmer- and einkorn-related people-producers, sellers, etc., from five largely einkorn- and emmer-growing provinces (Bolu, Kastamonu, Karabuk, Sinop, and Samsun) in the western Black sea region. The main aim was to determine the valuation and usage of einkorn and emmer in the survey area. While 78.0% of the farmers were producing einkorn, 22.0% of them were producing emmer wheat. Most of the farmers (86.0%) did not sell or trade hulled wheat because of the difficulties in harvesting and processing. There is no perfect market to sell them and find the quality seed to produce again. Because of these, einkorn and emmer are being produced by the farmers as in subsistence farming (traditional type) and being valued by using traditional home consumption techniques. The popularity of einkorn and emmer wheats is increasing, and health concerns of the public are accelerating interest in them. Therefore, increased acreage should be devoted to these wheats in Turkey to meet predicted market deman

Farklı ürünlerle “IZA”

Sağlıklı gıda tüketiminin önem kazandığı ve yaygınlaştığı günümüzde, sağlık üzerindeki olumlu etkilerinden dolayı, kavuzlu buğday türlerine olan ilgi giderek artmaktadır. Kavuzlu buğday türlerinden olan Triticum monococcum ssp. monococcum L. (siyez, IZA) ve T. dicoccum (Schrank) (gacer) ülkemizin bazı yörelerinde yetiştirilmekte ve farklı şekillerde tüketilmektedir. Bu buğday türlerinden biri olan IZA’dan çoğunlukla bulgur üretilmektedir. Bu çalışmada ise, IZA buğdayından bulgur üretimine ek olarak, ekmek, bisküvi ve makarna üretilmiş ve IZA’nın bu ürünlere uygunluğu araştırılmıştır. Çalışmanın materyalini, IZA buğdayının yanında yaygın olarak ekilen birer adet ekmeklik ve makarnalık buğday çeşidi oluşturmuştur. Çalışmada öncelikle IZA buğdayının kavuzları soyulmuş ve bu buğdaylardan elde edilen hem beyaz hem de tam buğday ununda; protein oranı, SDS sedimentasyon değeri, düşme sayısı, β-karoten miktarı, farinograf su absorpsiyon değeri ve yumuşama derecesi ile alveograf enerji değeri belirlenmiştir. Sonrasında, IZA ve ekmeklik buğdayın beyaz ve tam unlarından hem ekmek hem de bisküvi üretilmiştir. Üretilen ekmeklerde, ekmek hacmi ve ekmek içi rengi (L,a,b), bisküvilerde ise bisküvi çapı, kalınlığı, yayılma oranı ve rengi (L,a,b) belirlenmiştir. Son olarak, IZA ve makarnalık buğdaydan bulgur ve makarna üretilmiş ve bu ürünlerde pişme zamanı, su absorpsiyonu, pişme kaybı, toplam organik madde (TOM) miktarı, β-karoten içeriği ve renk (L,a,b) değerleri belirlenmiştir. Unda yapılan analiz sonuçlarına göre; IZA buğdayı hem ekmeklik hem de makarnalık buğdaya göre daha yüksek β-karoten içeriğine, daha düşük sedimentasyon değerine ve reolojik özelliğe sahip olmuştur. Daha zayıf reolojik özelliklere sahip olan IZA buğdayından üretilen ekmeklerin hacimleri daha düşük fakat bisküvilerin çapı daha fazla olmuştur. IZA buğdayından üretilen makarnaların β-karoten içeriği fazla olmasına rağmen, makarnalık buğdaydan üretilen makarnalar daha parlak ve sarı renkte olmuştur. Hem makarnalık hem de IZA buğdayından üretilen bulgurlar, kendilerine özgü tat ve görünüme sahip olduğu için, her ikisi de kabul edilebilir özellikte bulunmuştur. Buğday bileşimindeki farklılıklar, buğdayın teknolojik özelliklerini etkilemektedir. Bu nedenle, IZA buğdayının son ürün kalitesinin belirlenmesi için daha ayrıntılı çalışmalar gerekmektedir

Stripe Rust Partial Resistance Increases Spring Bread Wheat Yield in South-eastern Anatolia, Turkey

WOS: 000388319000025Stripe rust caused by Puccinia striiformis f.sp. tritici is the most serious disease of wheat globally including south-eastern Anatolia of Turkey, where wheat originated. In this study, 12 spring wheat genotypes were artificially inoculated and preserved in two locations, Diyarbakr and Adyaman, during the 2011-2012 season to investigate loss in yield and yield components. Genotypes were evaluated at the adult plant stage using two partial resistance parameters: final disease severity and area under the disease progress curve (AUDPC). AUDPC ranged from 14.8 to 860 in Diyarbakr, and 74 to 760 in Adyaman. Yield loss ranged from 0.6 to 68.5% in Diyarbakr and 9.8 to 56.8% in Adyaman. Genotypes G1, G5, G7 and G8 were found to lose less yield, while higher yield loss was observed in G3, G4 (Nurkent), G5 and G9 (Karacada-98). The highest loss in thousand kernel weight was observed in a susceptible cultivar Karacada-98 in Diyarbakr followed by 43.4 and 24.4% in Adyaman. Test weight loss reached 8.89% in Diyarbakr and 20.8% in Adyaman. Yield loss and AUDPC had a positive significant relationship. Based on the values of AUDPC, final disease severity and yield loss, three major clusters were formed for 12 wheat genotypes. Partially resistant genotypes were found to lose less grain yield and seemed to be stronger against severe stripe rust pressure

Emmer (triticum dicoccon) production and market potential in marginal mountainous areas of Turkey

WOS: 000277423400003Underutilized plant species play a fundamental role in the livelihoods of poor communities living in harsh environments such as mountain areas, although they only have a small share in production and trade. Emmer (Triticum dicoccon) is a typical example of an underutilized species suitable for development in mountain areas; it is important for food security and cultural value and has a very limited market share. This paper investigates the state of the market for emmer in mountainous areas in Turkey, where it is still produced. As is the case for many underutilized species, emmer is disappearing due to low yield compared to modern cereal varieties. Emmer is still grown in Turkey's mountains because of its hardiness and place in local food traditions; however, its competitiveness and persistence may be at risk because of changes in taste and the increased impact of global and regional We examine the role of emmer production on mountain community livelihoods in Turkey and review potential market opportunities that may enhance the competitiveness of this underutilized crop, as happened, for example, in Italy. We surveyed market chain actors in Kastamonu and Sinop provinces in the Black Sea region, where few other crops are profitable because of poor soils. In Sinop province, emmer is less used and not marketed; in Kastamonu province, it is marketed and appreciated in local food traditions. Difficulties in processing, limited marketing, and lack of consumer demand are key factors in the decline of emmer cultivation. Despite emmer's adaptability to poor soils and its low input requirements, lack of market opportunities is a key factor restraining its revival and maintenance. However, there is a new market potential associated with emmer's nutritional and health properties; with growing appreciation by niche consumers, opportunities to maintain this valuable species are emerging

Bread-making properties of einkorn wheat (Triticum monococcum ssp. monococcoum) and its suitability for whole wheat bread production

With the increase in demand for healthy and safe food, the interest in the wild ancestors of wheat and the demand for einkorn wheat have increased in the last few decades. In Turkey, einkorn wheat is commonly consumed as bulgur. However, due to the higher protein, minerals particularly Zn and Fe, and phenolic compounds it contains, einkorn wheat flour has started to be added to wheat flour at different rates. Aim in this study is to determine the suitability of einkorn wheat for bread making. Einkorn refined flour addition enables lighter and brighter bread production, while the increasing amount of whole wheat flour has brought together darker bread. Due to the higher amount of bran, it contains, whole wheat flour has led to a significant reduction in bread volume value. The ZS, modified Zeleny sedimentation, SDSS and modified sodium dodecyl Sulphate sedimentation values which directly affect the bread structure showed significant decreases as the amount of einkorn flour and wholemeal flour increased. Einkorn can be mixed with bread wheat flour and whole wheat flour in certain proportions and used in the production of bread suitable for consumer demands. Although it causes a certain decrease in bread structure; einkorn has enough potential to be used in making both wheat bread and whole wheat bread

Einkorn (Triticum monococcum ssp. monococcum) in vitro propagation sterilization protocol

Einkorn is one of the oldest and important wheat species because of its increasing economic value, agronomical technical properties, and health and sanitary effects. Therefore, a faster tissue culture production protocol which may ensure a fast einkorn production is desired.  The tissue culture process first requires an efficient sterilization technique of the explant to eliminate contamination factors in this hulled species. In this study, we, thus, aimed to determine the effective einkorn sterilization process for the removal of contaminating microorganisms without the loss of germination capacity and viability. We tested 22 following sterilant combinations with different concentration and exposure time: Ethanol, Commercial Bleach, Tween 20, Mercury (II) Chloride, and Sterile Distilled Water. On the other hand, obtained the data were analyzed by one-way ANOVA and Duncan test, where p≤0.05 was accepted significant. Forty percent commercial bleach which were applied fifteen minutes eliminated all microorganisms with a 92.6% seed germination. The second-best technique was one minute exposure of 70% ethanol which were followed by 10 minutes exposure of 20% commercial bleach. This assured up to 89% germination and no contamination. The worst results came from the mercury (II) chloride with 0% contamination and ≤ 25% germination rate. Mercury (II) Chloride was both highly toxic on the seeds and reduced the contamination. Commercial Bleach and Ethanol Chemicals were less toxic while providing an acceptable sterilization

Mirza (Hacızade) Gökgöl (1897–1981): the great explorer of wheat genetic resources in Turkey

WOS: 000425544300001Mirza (HacA +/- zade) Gokgol (1897-1981) was a leading agro-ecological plant scientist, agronomist and breeder in Turkey. Gokgol carried out extensive breeding programmes extensively selecting from local plant genetic resources from across Turkey from 1925 till the 1950s. He collected and evaluated cultivars, landraces and wild relatives, predominantly of wheat, but also of barley, lentil and other crops in Turkey during 1929-1955. He published books on wheat and other cereals, potatoes, castor bean, sweet clover, poppy, and other crops. He was a hardworking pioneer utilizing wheat genetic resources for crop improvement. Since his ample work has hardly been accessible by the English-speaking scientific community today, we are providing an overview of his major work, mainly on wheat. The books he published can still be found in libraries, although with difficulties. However, his articles, leaflets etc., are hardly accessible. Some of them are: Turkish Wheats, vols. 1 and 2, Plant Breeding through Scientific Methods (1928, translation of a book by E. Baur), The Basics of Wheat Breeding (1954), and Agriculture and Breeding of Cool Season Cereals-Wheat, Rye, Barley, and Oats (1969). In addition to the summary of his books, we reviewed his views and discussions about the centres of origin and diversity, and compared with those of Vavilov