DETERMINATION OF SUPERIOR BEAN GENOTYPES IN COOKING AND PHYSICAL BY MULTI-CRITERIA DECISION-MAKING METHOD

It is aimed to examine and predict the effects of bean genotypes using cooking and physicochemical properties on seed quality index and yield in this study. The seed quality index was calculated by combining the analytical hierarchical process and standard scoring functions, which is one of the multi-criteria decision-making methods, using the linear combination technique. To determine the seed quality index, a data set was created with 11 indicators. analytical hierarchical process was used to weight importance levels of examined traits depending on the genotypes. Seed quality index of registered cultivars according to investigated characteristics of cultivars and genotypes IV. Class, 6 genotype (Bombay genotype) was found to be in class V. Obtained seed quality and physical properties by determining with seed quality index obtained in this study, estimation of seed quality in beans with analytical hierarchical process was evaluated successfully. As a result, according to seed quality index of bean cultivars and genotypes, it was determined that genotype 6 had superior characteristics in terms of productivity, in addition genotypes 8 with 9 and registered cultivars could also show superior characteristics. Keywords: Analytical hierarchical process, Cooking characteristics, Legumes, Physical properties, Yield