Tohum Kabuğu Renginin Susam Tohumlarında Bulunan Demir İçeriği Düzeyine Etkisi

Agricultural products are the primary source of most nutrients. To date, the primary focus of agricultural research, policy, and practice has been on increasing yields with little attention paid to improving the nutrient output of farming systems. Increasing yields is important but the nutritional quality of crops produced must also be a priority if sustainable progress toward reducing the prevalence of malnutrition is to be realized. In major cereals, a number of genotypes with enhanced concentrations of elements have been developed to improve the nutritional quality of grain for human consumption, but no such major progress has been reported in oilseed crops especially in sesame. Exploring genetic diversity as a source of parents to improve nutritional value of crops is importance in breeding programs. Herein, local genotypes are of great importance as genetic resources in sesame, as in other plant species. The results indicated, the highest iron content was recorded for Gaziantep-Islahiye (white seed color, 68.89 mg kg^-1) sesame population, while the lowest iron content value was recorded for Diyarbakir-Bismil (brown seed color, 27.00 mg kg^-1). Iron content was decreased as the seed color turned to black>dark brown>brown. Therefore, the significant correlation were observed between seed color and iron content.