Ahmet ÖZTÜRK, A. ÜNLÜKARA, Duygu KESMEZ, Bilal CEMEK

Carrot (Daucus carota L.): yield and quality under saline conditions

Bu çalısmada Tokat ilinde, sera kosullarında, 6 farklı tuzluluk düzeyindeki sulama sularının havuçta verim, kalite, vejatatif gelisme, su tüketimi ve mineral madde alımı arastırılmıstır. Çalısma tesadüf bloklarında 5 tekerrürlü olarak toplam 30 saksıda yürütülmüstür. Tuzlu sulama suları Ca$CI _ 2$, Mg$SO _ 4$ ve NaCl tuzlarının sehir sebeke suyuna karıstırılmasıyla elde edilmistir. Sehir sebeke suyu (ECi= 0.75 dS.$m^ {-1}$) aynı zamanda kontrol konusu olarak kullanılmıstır. Sulama sularının tuz içeriğinin artması ($T _ 0$= 0.75, $T _ 1$= 1.5, $T _ 2$= 2.5, $T _ 3$= 3.5, $T _ 4$= 5.0 ve $T _ 5$= 7.0 dS $m^ {-1}$), toprak tuzluluğunun, meyve tadının, yaprakta Cl ve Na miktarının artmasına yol açarken, meyve çapının, su kullanım etkinliğinin ve yaprakta K miktarının azalmasına neden olmustur. Artan sulama suyu tuzlulukları, meyve birim ağırlığını, rengini, boyunu, sertliğini, bitki su tüketimini, yaprakta Ca ve Mg miktarını istatistiksel olarak etkilememis ancak meyve tadını, kuru madde miktarını artmıs, fakat 2.5 dS $m^ {-1}$ toprak tuzluluğu verimde yaklasık %50 azalmaya neden olmustur.

Tuzlu kosullarda havuç (Daucus carota L.) verım ve kalıtesi

The effects of 6 irrigation salinity levels on yield and quality, vegetative growth, water consumption and ion accumulation of carrot (Daucus carota L.) were studied under greenhouse condition in Tokat/Turkey. The experiment was conducted as a randomized block design with 5 replications using a total of 30 pots. The synthetic saline waters were prepared by adding Ca$CI _ 2$, Mg$SO _ 4$ and NaCl salts to tap water. Tap water (ECi= 0.75 dS.$m^ {-1}$) was applied as a control treatment. Irrigation water salinity ($T _ 0$= 0.75, $T _ 1$= 1.5, $T _ 2$= 2.5, $T _ 3$= 3.5, $T _ 4$= 5.0 and $T _ 5$= 7.0 dS $m^ {-1}$ ) led to increase in soil salinity, carrot flavor, leaf Cl and Na content and decrease in fruit yield, fruit diameter, water use efficiency and leaf K content. Increasing irrigation water salinities did not significantly affect unit weight, color index, height and penetration resistance of fruit, water consumption, leaf Ca and Mg contents but fruit quality such as flavor and dry matter content improved due to salinity, however 50% yield loss occurred even below at 2.5 dS $m^ {-1}$ soil salinity level.

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