Some Physical and Physicochemical Characteristics of Local Karakılçık Wheat Varieties Grown in Different Provinces of Türkiye

Abstract

Some Physical and Physicochemical Characteristics of Local Karakılçık Wheat Varieties Grown in Different Provinces of Türkiye ABSTRACT: Türkiye, one of the first places where wheat was cultivated, is the genetic source for ancient wheat varieties that have started to gain a lot of attention in recent years. Therefore, the aim of this study was to identify some physical and physicochemical properties of ancient Karakılçık wheat samples (KWS) grown by local producers in different provinces of Türkiye and to compare them with a modern bread wheat variety (MBW). KWS's hectoliter and thousand-kernel weights ranged from 26.0 to 44.74 g and 60.43 to 70.80 kg hl-1, respectively. In contrast to KWS, the floury kernel ratio in MBW was found to be higher. Isparta and Osmaniye KWS were discovered to have the smallest and most heterogeneous structures, in contrast to İzmir, Çanakkale, and Konya KWS, which had the largest and most homogeneous structures. In MBW, the lowest L* and b* values were determined. When compared with MBW, Antalya KWS was found to have higher, all other KWS except Konya were found to have lower wet and dry gluten contents. Significant differences were determined between MBW and KWS in terms of sedimentation and delayed sedimentation values (p