The Correlations between the Component`s Formed the Grain of Soyabean

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Selcuk Journal of Agriculture and Food Sciences
Volume:10 Issue:12
The Correlations between the Component`s Formed the Grain of Soyabean

The Correlations between the Component`s Formed the Grain of Soyabean

Authors : Mustafa Önder

Pages : 29-36

View : 5 | Download : 12

Publication Date : 1996-12-31

Article Type : Research Paper

Abstract :This research was conducted to determine the correlations between the components which were formed the grain of soyabean and the direct and indirect correlations among the other components with oil and protein rate in 1985 and 1986. Six soyabean varieties were used as material. The direct and indirect effects of observed characteristics on oil and protein rate were calculated by using the correlation and path coefficient analysis. The significant correlations coefficients were found between oll rate with substances without nitrogen and protein rate with substances without nitrogen. According to the path analysis, it is important the substances without nitrogen, related to direct effect to increase oil rate ant protein rate on selection studies.
Keywords : HAM PROTEİN, HAM YAĞ, SOYA

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