Ahmet TURHAN, Hayrettin KUŞÇU, Neşe ÖZMEN, Ali DEMİR

KIRMIZI BİBERDE (Capsicum annum cv. Kapija) VERİM VE KALİTE PARAMETRELERİ İLE SULAMA SUYU TUZLULUK DÜZEYLERİ ARASINDAKİ İLİŞKİLER

Bu çalışma tuzlu sulama sularının kırmızı biberin verim ve meyve kalitesi üzerine etkilerini belirlemek amacı ile yapılmıştır. Araştırma tesadüf parselleri deneme desenine uygun olarak 6 tekerrürlü ve her tekerrürde 12 bitki olacak biçimde, sera koşullarında oluşturulmuş lizimetrelerde yürütülmüştür. Sulama uygulamalarında çeşme suyu [kontrol, elektriksel iletkenlik (EC): 0.3 dS m-1] ile tuzlulaştırılmış sular [EC: 1.5, 3.0, 4.5, 6.0 ve 7.5 dS m-1] kullanılmıştır. Araştırma sonuçları, 1.5 dS m-1 ve 3.0 dS m-1 üzerinde artan sulama suyu tuzluluk düzeylerinin verim ve salça verimini önemli miktarda düşürdüğünü göstermiştir. Biber meyvelerinin kuru madde, toplam asitlik, toplam karotenoid içerikleri 6.0 dS m-1'ye kadar önemli miktarda artış gösterirken, en yüksek suda çözünür kuru madde, toplam şeker, protein ve likopen içeriği 4.5 dS m-1'de elde edilmiş, söz konusu düzeylerin üzerindeki tuzluluk seviyelerinde değerler önemli miktarda azalmıştır. Bu çalışmada, en yüksek Vitamin C içerikleri kontrol ve 1.5 dS m-1 tuzluluk seviyesinde bulunmuştur. Biber meyvelerinin vitamin C içeriklerini 3.0, 4.5, 6.0 ve 7.5 dS m-1 konsantrasyonlarında tuz içeren sulama suları önemli miktarda azaltmıştır. Kırmızı biber yetiştiriciliği için verim ve kalite birlikte değerlendirildiğinde, meyve verimi için 1.5 dS m-1, salça verimi için 3 dS m-1 ve meyve kalite özellikleri için 4.5 dS m-1'lik sulama suyu tuzluluğu, eşik değerleri olarak göz önüne alınabilir.

THE RELATIONSHIPS BETWEEN SALINITY LEVELS OF WATER USED FOR IRRIGATION WITH YIELD AND QUALITY PARAMETERS IN RED PEPPER (Capsicum annum cv. Kapija)

This study was conducted to determine the effect of saline irrigation water applications on yield and fruit quality of red pepper. Research was laid out in randomized parcel design with six replication and 12 plants in each replication on lysemeters formed in greenhouse. Plants in the lysemeters were irrigated with tap water [control, electrical conductivity (EC): 0.3 dS m-1] or salinized water [EC: 1.5, 3.0, 4.5, 6.0 and 7.5 dS m-1]. Research results showed that the yield and paste output decreased with increasing salinity above 1.5 and 3.0 dS m-1, respectively. Dry matter, total acidity, total karotenoid contents for pepper fruits were significantly increased up to 6.0 dS m-1 and the soluble solids, total sugar, protein, lycopene gave the highest contents at 4.5 dsm-1, but their values were decreased with increasing salinity of above mentioned levels. In this study, vitamin C contents were highest at control and 1.5 dS m-1 salinity levels. Vitamin C content of fruit on peppers was significantly decreased by of irrigation with saline waters having the concentrations of 3.0, 4.5, 6.0 and 7.5 dS m-1. Considering the quantity and quality for red pepper production, the water salinity of the irrigation of 1.5 dS m-1 for fruit yield, 3.0 dS m-1 for paste yield, and 4.5 dS m-1 for fruit quality characteristics can considered as threshold values.

Keywords:

Processing pepper saline water, irrigation, yield, quality,

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