{"id":309,"date":"2023-10-21T19:58:18","date_gmt":"2023-10-21T19:58:18","guid":{"rendered":"https:\/\/grain.st\/?p=309"},"modified":"2023-10-21T19:58:18","modified_gmt":"2023-10-21T19:58:18","slug":"features-of-growing-durum-varieties-of-wheat-what-is-the-difference-between-hard-and-soft-wheat","status":"publish","type":"post","link":"https:\/\/grain.st\/tr\/durum-bugday-cesi\u0307tleri\u0307ni\u0307n-yeti\u0307sti\u0307ri\u0307lme-ozelli\u0307kleri\u0307-sert-ve-yumusak-bugday-arasindaki\u0307-fark-nedi\u0307r\/","title":{"rendered":"Makarnal\u0131k bu\u011fday \u00e7e\u015fitlerinin yeti\u015ftirilme \u00f6zellikleri. Sert ve yumu\u015fak bu\u011fday aras\u0131ndaki fark nedir"},"content":{"rendered":"<p>K\u00fclt\u00fcr bu\u011fday\u0131 yumu\u015fak ve sert olmak \u00fczere iki \u00e7e\u015fide ayr\u0131l\u0131r. Yeti\u015ftirme ko\u015fullar\u0131 ile ili\u015fkili botanik farkl\u0131l\u0131klar\u0131 vard\u0131r. Un<br \/>\nBu \u00e7e\u015fitlerden \u00fcretilen \u00fcr\u00fcnler de farkl\u0131 \u00f6zelliklere sahiptir.<\/p>\n<p><strong>Botanik \u00f6zellikler<\/strong><\/p>\n<p>Bu\u011fday, bo\u011fum ve bo\u011fum aralar\u0131 olan dik g\u00f6vdeli tek y\u0131ll\u0131k bir bitkidir. Hem sert hem de yumu\u015fak bu\u011fday\u0131n titiz bir k\u00f6k sistemi vard\u0131r,<br \/>\n\u00c7i\u00e7eklenme, k\u0131l\u00e7\u0131klar\u0131n paralel olarak dizildi\u011fi bile\u015fik bir ba\u015fak\u00e7\u0131kt\u0131r.<br \/>\nYapraklar parlak ye\u015fil, m\u0131zrak \u015feklinde, 20 mm geni\u015fli\u011findedir. G\u00f6vde \u00fczerindeki dizili\u015f d\u00fczenli, \u00e7ift s\u0131ral\u0131d\u0131r. Meyve bir gran\u00fcld\u00fcr. Makarnal\u0131k tah\u0131l\u0131n kendisi<br \/>\nBu\u011fday tanesinin kendisi cams\u0131d\u0131r, yanlardan s\u0131k\u0131\u015ft\u0131r\u0131lm\u0131\u015ft\u0131r, belirgin kaburgalar\u0131 vard\u0131r. Rengi sar\u0131ms\u0131, k\u0131rm\u0131z\u0131ya \u00e7alan sar\u0131 veya kahverengidir.<br \/>\nSert \u00e7e\u015fidin \u00f6zellikleri ve yumu\u015fak \u00e7e\u015fitten fark\u0131<br \/>\nBu iki k\u00fclt\u00fcr t\u00fcr\u00fcnden sert bu\u011fday en de\u011ferli ve yararl\u0131 olarak kabul edilir. Tah\u0131l b\u00fcy\u00fck miktarda gl\u00fcten i\u00e7erir, aleuron tabakas\u0131 \u00e7e\u015fitli vitaminler ve vitaminler i\u00e7erir.<br \/>\ntabakas\u0131 \u00e7e\u015fitli vitamin ve mineraller i\u00e7erir:<\/p>\n<ul>\n<li>K vitamini;<\/li>\n<li>PP vitamini;<\/li>\n<li>B vitaminleri;<\/li>\n<li>A vitamini;<\/li>\n<li>E vitamini;<\/li>\n<li>beta-karoten;<\/li>\n<li>Selenyum;<\/li>\n<li>Silikon;<\/li>\n<li>Bor;<\/li>\n<li>Manganez;<\/li>\n<li>lif<\/li>\n<\/ul>\n<p>Makarnal\u0131k bu\u011fday, yazlar\u0131 kuru ve s\u0131cak ge\u00e7en karasal iklime sahip b\u00f6lgelerde yeti\u015fir.<br \/>\nYumu\u015fak ve sert bu\u011fday aras\u0131ndaki farklar:<br \/>\nYumu\u015fak \u00e7e\u015fitler d\u00fczenli ya\u011f\u0131\u015f alan b\u00f6lgeleri tercih ederken, sert \u00e7e\u015fitler kuru hava ve s\u0131cak yazlar\u0131 sever. Bu ko\u015fullar daha fazla gl\u00fcten \u00fcretir<br \/>\ndaha fazla gluten;<br \/>\nSert bir \u00e7e\u015fit bitkinin sap\u0131 yumu\u015fak parankima ile doluyken, yumu\u015fak bir \u00e7e\u015fit bitkinin sap\u0131n\u0131n i\u00e7i bo\u015ftur;<br \/>\nDurum bu\u011fday\u0131 ununda \u00e7ok fazla gluten vard\u0131r ve ni\u015fasta par\u00e7ac\u0131klar\u0131 sert ve k\u00fc\u00e7\u00fckt\u00fcr. Bu undan bir hamur yapmak i\u00e7in b\u00fcy\u00fck bir<br \/>\nsu. Sert bu\u011fday makarna ve tah\u0131l yap\u0131m\u0131nda kullan\u0131l\u0131r. Yumu\u015fak bu\u011fdayda sert bu\u011fday kadar gl\u00fcten yoktur,<br \/>\nsert bu\u011fday gibi. Endospermdeki ni\u015fasta taneleri daha b\u00fcy\u00fck ve yumu\u015fakt\u0131r. Yo\u011furma i\u00e7in fazla suya ihtiya\u00e7 duyulmaz. Hamur yumu\u015fak ve kabar\u0131k olur;<br \/>\nMakarnal\u0131k bu\u011fday \u00e7e\u015fitlerinin taneleri pratikte ufalanmaz, bitkilerin hastalanma olas\u0131l\u0131\u011f\u0131 daha d\u00fc\u015f\u00fckt\u00fcr ve b\u00f6cek zararl\u0131lar\u0131na kar\u015f\u0131 dayan\u0131kl\u0131d\u0131r. Verim, yumu\u015fak \u00e7e\u015fitlere g\u00f6re 2-4 kg\/ha daha azd\u0131r.<br \/>\nyumu\u015fak \u00e7e\u015fitlerden daha azd\u0131r.<br \/>\nDurum bu\u011fday\u0131n\u0131n tanesi y\u00fcksek kaliteli gluten ve cams\u0131 endosperme sahiptir (70 ila 90%). Tah\u0131l \u00f6\u011f\u00fct\u00fcld\u00fc\u011f\u00fcnde, ni\u015fasta,<br \/>\nKristal formda olan bu protein yok olmaz. Tah\u0131llardaki protein i\u00e7eri\u011fi 13 ila 23% aras\u0131ndad\u0131r.<\/p>\n<p><strong>Agrotekni\u011fin \u00f6zellikleri<\/strong><\/p>\n<p>\u0130yi bir bu\u011fday verimi elde etmenin ana ko\u015fullar\u0131ndan biri, \u00fcr\u00fcn rotasyonuna uyulmas\u0131d\u0131r. K\u0131\u015fl\u0131k \u00e7e\u015fitler daha \u00e7ok kara nadasa ekilir (tarla yabani otlardan tamamen temizlenmi\u015ftir ve toprak gev\u015fek ve nemlidir).<br \/>\nyabani otlardan tamamen ar\u0131nd\u0131r\u0131lm\u0131\u015f ve toprak gev\u015fek ve nemli olmal\u0131d\u0131r). Ay\u00e7i\u00e7e\u011fi, sudanka veya m\u0131s\u0131rdan sonra ekim yap\u0131lmas\u0131 tavsiye edilmez, \u00e7\u00fcnk\u00fc bu \u00fcr\u00fcnlerin besin maddesi giderimi \u00e7ok y\u00fcksektir.<br \/>\nbu \u00fcr\u00fcnler y\u00fcksek besin maddesi giderimine sahiptir. Bunlar\u0131n ard\u0131ndan topraklar fakirle\u015fir ve bu\u011fday besin elementlerinden yoksun kal\u0131r.<br \/>\n\u0130lkbahar \u00e7e\u015fitleri, s\u0131ral\u0131 bitkiler ve baklagillerden sonra ekildi\u011finde iyi sonu\u00e7 verir. Bununla birlikte, kurak iklime sahip b\u00f6lgelerde, bahar bu\u011fday\u0131 ekilmelidir<br \/>\nkara nadasa ekilmelidir.<\/p>\n<p>&nbsp;<\/p>\n<p>Sert \u00e7e\u015fitler yaln\u0131zca kara nadasa ekilir. Ve hi\u00e7bir durumda ayn\u0131 arsa \u00fczerinde iki y\u0131l \u00fcst \u00fcste ekilmemelidir. Sonras\u0131nda ekildi\u011finde<br \/>\ndi\u011fer tah\u0131l \u00fcr\u00fcnlerinde tah\u0131l kalitesi \u00f6nemli \u00f6l\u00e7\u00fcde d\u00fc\u015fer. Makarnal\u0131k bu\u011fday ekmeden \u00f6nce toprak dinlendirilmelidir.<br \/>\nTarlalar\u0131n kara nadasta kald\u0131\u011f\u0131 y\u0131l, toprak yabani otlara kar\u015f\u0131 herbisitlerle i\u015flenir veya mekanik olarak temizlenir. Bu t\u00fcr \u00f6nlemler<br \/>\nnem birikimi ve korunmas\u0131. K\u0131\u015f \u00f6ncesi kar tutma \u00e7al\u0131\u015fmalar\u0131 yap\u0131lmaktad\u0131r.<br \/>\nMakarnal\u0131k bu\u011fday i\u00e7in optimum yeti\u015ftirme ko\u015fullar\u0131n\u0131 sa\u011flamak i\u00e7in a\u015fa\u011f\u0131dakiler gereklidir:<br \/>\nAlt tabakada maksimum nem birikimi. Topra\u011f\u0131n \u00fcst katman\u0131ndaki (20 cm) i\u00e7eri\u011fi 20 mm'den az ise ekim iptal edilir;<br \/>\nbaklagil ekinlerinden sonra veya nadasa b\u0131rak\u0131lan tarlalarda \u00e7ift\u00e7ilik yap\u0131lmal\u0131d\u0131r;<br \/>\nEkimden \u00f6nce ve ekim s\u0131ras\u0131nda, ekim derinli\u011fine (6 cm) kadar toprak i\u015fleme yap\u0131l\u0131r;<br \/>\ne\u011fer ekimden \u00f6nce ya\u011fmur ya\u011fm\u0131\u015fsa, ekim tekrarlan\u0131r.<br \/>\nSert k\u0131\u015f bu\u011fday\u0131 tohumlar\u0131 4-6 cm derinli\u011fe ekilir. Bahar bu\u011fday\u0131 ekilirken toprak durumu dikkate al\u0131n\u0131r. \u00dcr\u00fcn 15 cm aral\u0131klarla s\u0131ralar halinde ekilir.<br \/>\n15 cm.<br \/>\nYumu\u015fak bu\u011fday Rusya i\u00e7in stratejik \u00f6nemini korumaktad\u0131r, ancak sert \u00e7e\u015fitleri daha faydal\u0131 un \u00fcretmektedir. Ancak daha kuru bir iklime ihtiya\u00e7 duyduklar\u0131ndan, bu t\u00fcr bu\u011fdaylar \u00fclkenin \u00e7o\u011fu b\u00f6lgesinde zay\u0131f bir \u015fekilde yeti\u015fmektedir.<br \/>\nt\u00fcrler \u00fclkenin \u00e7o\u011fu b\u00f6lgesinde iyi yeti\u015fmez<\/p>","protected":false},"excerpt":{"rendered":"<p>Cultural wheat is divided into two varieties &#8211; soft and hard. They have botanical differences, which is associated with the growing conditions. The flour produced from these varieties also has different characteristics. Botanical characteristics Wheat is an annual plant with erect stems with nodes and internodes. Both hard and soft wheat have a meticulous root [&hellip;]<\/p>","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[6],"tags":[21],"_links":{"self":[{"href":"https:\/\/grain.st\/tr\/wp-json\/wp\/v2\/posts\/309"}],"collection":[{"href":"https:\/\/grain.st\/tr\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/grain.st\/tr\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/grain.st\/tr\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/grain.st\/tr\/wp-json\/wp\/v2\/comments?post=309"}],"version-history":[{"count":1,"href":"https:\/\/grain.st\/tr\/wp-json\/wp\/v2\/posts\/309\/revisions"}],"predecessor-version":[{"id":310,"href":"https:\/\/grain.st\/tr\/wp-json\/wp\/v2\/posts\/309\/revisions\/310"}],"wp:attachment":[{"href":"https:\/\/grain.st\/tr\/wp-json\/wp\/v2\/media?parent=309"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/grain.st\/tr\/wp-json\/wp\/v2\/categories?post=309"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/grain.st\/tr\/wp-json\/wp\/v2\/tags?post=309"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}