Akademik Veri Yönetim Sistemi
Turkish Journal of Agriculture - Food Science and Technology, cilt.9, sa.11, ss.1953-1959, 2021 (Hakemli Dergi)
Chickpea is consumed after passing through different processes both in fresh and dry forms. Consumers generally prefer large kernels and a kernel size of below 6 mm is not preferred. In the present study, grain size fractions (above 9, 8, 7, 6 mm sieves and below 6 mm sieve) of different chickpea cultivars were determined. Experiments were conducted in randomized blocks design with
3 replications over the experimental fields of the Agricultural Research and Implementation Center of Erciyes University in 2018 and 2019 vegetation seasons without the use of chemical and organic fertilizers. In present experiments, 27 chickpea cultivars registered in Turkey between the years 1991 – 2013 were used. In both years, the greatest size ratios (41.21% in the first year and 35.41% in the second year) were observed for the 8 mm sieve and the second for the 7 mm sieve.