Research Information System
5TH INTERNATIONAL AZERBAIJAN CONGRESS ON LIFE, ENGINEERING, MATHEMATICAL AND APPLIED SCIENCES PROCEEDINGS BOOK, Baku, Azerbaijan, 24 - 26 January 2024, vol.1, no.10, pp.69-77
Çanakkale Beyaz Fasulye genotype is a bean genotype that is intensively grown in all regions of
Çanakkale, especially in Çanakkale Ezine region, and is consumed in the form of pods without drying.
It is possible to increase the benefits of agricultural products produced in a region by conducting various
scientific studies on that product. These studies can guide the studies planned to be carried out on
that product in the future and projects such as geographical indication projects. For example, there are
many bean genotypes in Türkiye such as “Çetmi Bean”, “Narman Sugar Bean” which have received
geographical indication registration. The marketing of a product is firstly influenced by its external
appearance and secondly by its nutritional properties. The objectives of the study are to determine
the important morphological and biochemical characteristics of Beyaz Fasulye (Phaseolus vulgaris L.)
genotype, to increase the contribution of the product to the region and to guide future projects and
studies on this product. Within the scope of the study, Beyaz Fasulye genotype was examined in terms
of morphological parameters consist of color (L, a, b color values), pod weight, pod length, pod width,
shape of the pod cross-section, pod spottedness, pod awnedness, pod curl level, pod curl shape, pod
tip shape, pod thickness, seed viability in pods and pod surface structure. In addition, it was examined
in terms of biochemical parameters consist of ascorbic acid content, total carotenoid content, protein
content, water soluble dry matter content, pH, titratable acidity and content of some flavonoids (luteolin,
apigenin, naringin, catechin). As a result of the study, when the hue (h°) angle colour value (106,93°)
of the Beyaz Fasulye genotype was examined, it was observed that it had a color very close to yellow
between green and yellow on the color scale and had a high brightness (L*) value (68,27). The flavonoids
examined in the study were ranked as apigenin, catechin, naringin, luteolin in order from most to least
in terms of their amounts.