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¹ Batı Akdeniz Tarımsal Araştırma Enstitüsü, Antalya 2 Karatay Üniversitesi, Konya DOI : 10.16882/derim.2016.10188 Viewed : 2048 - Downloaded : 1380 Popcorn is different from other maize types with its popping ability. Popcorn has a special place in human nutrition of nutrient content, vitamins and minerals it contains. It is also a good diet product with the stomach acid absorption, reducing the feeling of hunger, giving the feeling of satiety and being low in calories as a whole grain. This study was carried out in Batı Akdeniz Agricultural Research Institute`s (BATEM) Field Crops Department in 2014. The experiment was conducted as a randomized complete block design with three replications. Some quality traits of thirty five popcorn inbred lines were examined. In the research, kernel moisture value 14.97-17.63%, popping volume 8.3-29.3 cm³ g^{-1, rate of unpopped kernels 1.8-35.4%, kernel size 58.3-102.3 number 10 g -1, flavor test 1.4-3.6, gumminess 1.5-4.0 were found. As a result of the research 5, 6, 7, 10, 13, 16, 17, 24 and 26 lines came into prominence from the point of quality. When the relationships between quality traits were investigated, significant and positive correlations were determined between gumminess and flavor, popping volume and kernel size as well as flavor and grain moisture. Also, significant and negative correlations were determined between rate of unpopped kernels and popping volume, rate of unpopped kernels and kernel size, as well as popping volume and flavor.} Keywords : Popcorn, Quality, Popping volume, Flavor, Gumminess