CHANGE OF COOKING CHARACTERISTICS OF CHICKPEA (CICER ARIETINUM L.) VARIETIES UNDER DIFFERENT FERTILIZATION CONDITIONS

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dc.contributor.authorIpekesen, Sibel
dc.contributor.authorBicer, B. Tuba
dc.date.accessioned2024-04-24T17:20:53Z
dc.date.available2024-04-24T17:20:53Z
dc.date.issued2023
dc.departmentDicle Üniversitesien_US
dc.description.abstractIn this research, the effects of different nutrient source used for soil fertilization were detected on cooking characters of chickpea varieties. The field experiment was conducted in 2020 growing seasons. The experiment was designed randomized complete blocks in split plots with three replications. In study, it was used Arda, Gokce and local chickpea varieties in main plots. Four organic manures, one biofertilizer and chemical fertilizer (T0: control group, T1: 5 t.ha-1 ovine manure, T2: 5 t.ha-1 cattle manure, T3: 10.000 cc ha-1 liquid vermicompost, T4: 3 t.ha-1 chicken manure, T5: bacteria (Rhizobium ciceri) and T6: 50 kg ha-1 N, 90 kg ha-1 P) were in the sub plots. Comparison of two-way ANOVA test showed that fertilization treatments were no significant for all seed technological characters except for cooking time. Two-way ANOVA test revealed that chickpea varieties was determined superior than treatment and variety * treatment interaction on all characters except for swelling capacity and index. Dry weight, wet weight, dry volume, wet volume and hydration capacity traits varied depending on varieties. The liquid vermicompost treatment (Arda: 38.67 min) and chemical fertilizer (local variety: 40.00 min) showed the shortest cooking time than the other nutrient sources. On the contrary, local variety had the longest cooking time in ovine manure.en_US
dc.description.sponsorshipDicle University Scientific Research Projects Coordination Unit [ZIRAAT.21.006]en_US
dc.description.sponsorshipAcknowledgements Funding or funds: Produced from the first author's doctoral thesis, this study financially supported by Dicle University Scientific Research Projects Coordination Unit with project number: ZIRAAT.21.006.en_US
dc.identifier.doi10.33975/riuq.vol35n1.1150
dc.identifier.endpage206en_US
dc.identifier.issn1794-631X
dc.identifier.issn2500-5782
dc.identifier.issue1en_US
dc.identifier.startpage194en_US
dc.identifier.urihttps://doi.org/10.33975/riuq.vol35n1.1150
dc.identifier.urihttps://hdl.handle.net/11468/19291
dc.identifier.volume35en_US
dc.identifier.wosWOS:000996039000015
dc.identifier.wosqualityN/A
dc.indekslendigikaynakWeb of Science
dc.language.isoenen_US
dc.publisherUniv Quindioen_US
dc.relation.ispartofRevista De Investigaciones-Universidad Del Quindio
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectChickpeaen_US
dc.subjectSeed Volumeen_US
dc.subjectCooking Timeen_US
dc.subjectOrganic Manureen_US
dc.subjectChemical Fertilizeren_US
dc.titleCHANGE OF COOKING CHARACTERISTICS OF CHICKPEA (CICER ARIETINUM L.) VARIETIES UNDER DIFFERENT FERTILIZATION CONDITIONSen_US
dc.titleCHANGE OF COOKING CHARACTERISTICS OF CHICKPEA (CICER ARIETINUM L.) VARIETIES UNDER DIFFERENT FERTILIZATION CONDITIONS
dc.typeArticleen_US

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