Su yastığı sulama yönteminin kırmızı acı biberin bazı kalite özelliklerine etkisi

Bu çalışma, yeni bir sulama yöntemi olan su yastığı sulamasının, acı kırmızı biberin kalite özellikleri (suda çözünür kuru madde içeriği, nem, protein, kül ve L-askorbik asit) üzerindeki etkilerini belirlemek amacıyla yapılmıştır. Su yastığı (WP) yönteminden elde edilen meyve verimi ve kalite verileri karık sulama (FI) yöntemi ile karşılaştırılmıştır. Araştırma Türkiye'nin yarı kurak iklim koşullarında gerçekleştirilmiştir. Sulama aralıkları FI için 5, WP konuları için ise 7, 9 ve 11 gün olarak seçilmiştir. Uygulanan sulama suyu miktarları FI, WP7, WP9 ve WP11 için sırasıyla 1718.1, 1160.2, 906.1 ve 761.4 mm olarak bulunmuştur. Meyvenin suda çözünür kuru madde içerikleri %9.5-11.2, nem içeriği %86.3-91.5, pH 4.40-4.80, protein içeriği %1.32-1.38, kül içeriği %0.98-1.09 ve L-askorbik asit içeriği 105-118 mg 100 g-1 arasında değişmektedir. WP11 konusundaki sulama suyu miktarı, FI konusundaki miktardan %125 daha az olmasına rağmen, hem sulama yöntemlerinin kalite özelliklerinde, hem de kapsaisin içeriğinde ve örneklerden elde edilebilen renklerinde önemli farklılıklar gözlenmemiştir.

Effects of water pillow irrigation method on some quality properties of hot red pepper

This study was carried out to determine the effects of water pillow irrigation method onquality attributes (water soluble dry matter content, moisture, protein, ash and L-ascorbicacid) of hot red pepper. Fruit yield and quality obtained under water pillow (WP) irrigationwere compared with those under furrow irrigation (FI). Experiments were carried out undersemi-arid climate conditions of Turkey. The irrigation intervals were 5-day for FI and 7, 9 and11-days for WP. The amounts of applied irrigation water were found to be 1718.1, 1160.2,906.1 and 761.4 mm for FI, WP7, WP9 and WP11, respectively. Fruit water soluble dry mattercontents varied between 9.5%-11.2%, moisture contents between 86.3-91.5%, pH between4.40-4.80, protein contents between 1.32-1.38%, ash contents between 0.98-1.09%, and Lascorbicacid contents between 105-118 mg 100 g-1. Although the amount of irrigation waterused in WP11 treatment was 125% less than the amount used in FI treatment, no significantdifferences were observed in quality traits of both irrigation methods as well as capsaicincontents and extractable color of the samples.

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