الخواص النوعية والتكنولوجية لسلالات محلية منتخبة من الحمص المزروع Cicer arietinum L.
Abstract
زرعت 7 سلالات محلية منتخبة من الحمص للموسم 2006 / 2007 في موقعين متباينين (محطة بحوث تل صندل: منطقة استقرار أولى، ومحطة بحوث حران: منطقة استقرار ثانية). تم مقارنة بذور هذه السلالات مع بذور الصنف المحسن غاب3، وصنف محلي، وعشيرة الحمص المراكشي من حيث الخواص النوعية والتكنولوجية وقد وجدت فروق معنوية عالية بين السلالات المدروسة في كافة صفاتها ضمن الموقع الواحد، كما أثر موقع الزراعة معنوياً في تباين هذه الصفات (( P < 0.01.
كان أعلى محتوى للبذور من البروتين% في موقع تل صندل لسلالة الحمص مراكشي20 حيث بلغ (24.7%) وفي موقع حران لسلالة الجبلي35 حيث بلغ (23%). ارتبط زمن الطهي إيجابياً مع وزن المائة
بذرة / غ
(r =0.60) وامتازت سلالة الحمص درعوزي 15 بأقصر زمن طهي بين السلالات والأصناف المدروسة حيث بلغ (110) دقيقة في كلا الموقعين، كما كانت السلالة الأعلى أيضاً في قابلية الانتفاخ (200%) في موقع تل صندل. في حين كانت سلالة الحمص حوراني 45 هي الأفضل في الخواص المذاقية.
Seeds of (7) selected landraces of chickpea were cultivated in 2006 / 2007 season at two different sites (Tal-sandal: first stabilization, Harran: second stabilization).
The qualitative and technological characteristics of those landraces were compared with improved cultivar Ghab3, a local cultivar, and the Marakchi population. The results showed significant variations in all studied characteristics within sites. Also the site showed significant differences in all characteristics (P < 0.01) .The highest protein content was in Marakchi 20 (24.7%) for Tal sandal site and in Gablie 35 (23%) for Harran site. The correlation was positive between (100) seed weight and cooking time (r = 0.60). Darouzi15 showed the shortest cooking time (110 minutes) in both sites and it was the best in swelling capacity (200 %) in Tal-sandal while Horrani 45 was the best in taste tests.
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