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Farklı Sıcaklıklarda Kurutma İşleminin Çeltik (Oryza sativa L.) Tohumunun Çimlenme, Fiziksel ve Fide Özellikleri Üzerine Etkisi

Bu çalışmanın amacı, Türkiye' de yaygın olarak yetiştirilen Osmancık-97 çeltik çeşidini, farklı sıcaklıklarda kurutarak, tohumun bazı fiziksel, çimlenme ve fide özelliklerine etkisini incelemek ve buna bağlı olarak kuruma süresi ve enerji tüketimini belirlemektir. Başlangıç nemi %25 olan çeltik tohumları dört farklı sıcaklıkta (50, 60, 70 ve 80 °C) nem değeri %14 olana kadar kurutulmuştur. Tohumların bazı fiziksel özellikleri olan en, boy, kalınlık ölçümlerinin nem içeriğinin azalmasına bağlı olarak azaldığı görülmüştür. En, boy, kalınlık için sırasıyla %14, 1.78, 1.42'lik oranda azalma tespit edilmiştir. Aynı zamanda tohumların yüzey alanı, aritmetik ortalama ve geometrik ortalama çap değerleri ile farklı yüzeylerdeki (alüminyum, paslanmaz çelik, galvaniz sac ve kauçuk) statik sürtünme katsayısı değerleri de nem içeriğinin azalmasına istinaden azalmıştır. Hasat ve depolama nem değerinde yapılan ölçümler sonucu en yüksek statik sürtünme katsayısı kauçuk yüzeyde en düşük ise alüminyum yüzeyde bulunmuştur. Farklı sıcaklık değerlerinde kurutulan Osmancık-97 çeltik çeşidi tohumların kuruma süresi, çimlenme oranı, kök ve fide ağırlığı, kök ve fide uzunluğu incelenmiştir. 50, 60, 70 ve 80 derece için kurutma süreleri sırasıyla 691, 593, 495 ve 478 dakika olarak belirlenmiştir. Çimlenme oranları sırasıyla % 96.0, 90.0, 87.3 ve 68.7 olarak tespit edilmiştir. Kök ve fide ağırlıkları 50 derece için sırasıyla 1.19-1.69, 60 derece için sırasıyla 1.09-1.65, 70 derece için sırasıyla 1.05-1.48 ve 80 derece için 0.69-0.95 gram olarak ölçülmüştür. Kök ve fide uzunlukları ise sırasıyla 106.8-81.8, 98.6-81.6, 92.8-78.7 ve 75.7-70.9 mm bulunmuştur. Ayrıca çeltik tohumunun kuru fide ağırlıkları da tespit edilmiştir. Kuru fide ağırlıkları farklı sırasıyla 0.18, 0.17, 0.16 ve 0.09 gram olarak ölçülmüştür. Mevcut çalışmada 80 °C'de en düşük enerji tüketimine karşın en düşük de çimlenme oranı, 50 °C'de ise en yüksek çimlenme oranına karşın en yüksek enerji tüketimi tespit edilmiştir

The Effect of Batch Drying at Different Temperatures on Seed Germination, Physical, and Seedling Properties of Paddy (Oryza sativa L.)

The aim of the present study was to determine some physical properties, drying time, energy consumption, the effects of batch drying at different temperatures on seed germination, and seedling characteristics of paddy cultivar Osmancik-97, which is grown extensively in Turkey. Paddy seeds, which were dried at different temperature values (50, 60, 70 and 80 °C), were dried to 14%, with initial moisture content 25% (w.b.). The average length, width, and thickness measurements of rice seeds decreased with the decrease in moisture content. Width, height, thickness decreased by 141.78-1.42%, respectively. Surface area, arithmetic and geometric mean diameters, static friction coefficients on aluminium, stainless steel, galvanized iron, and rubber reduced with reducing moisture content. The highest static coefficient of friction for harvesting and storage moisture content was determined on the rubber surface and the lowest surface was determined as aluminium. Drying time, germination percentage, radicle and seedling weights, radicle and seedling lengths of Osmancık-97 paddy seeds dried in 4 different (50, 60, 70, 80 degrees) hot weather conditions were determined. Drying times were 691, 593, 495, and 478 minutes, respectively, with germination percentages of 96.0, 90.0, 87.3, and 68.7. The radicle and seedling weights of paddy seeds were found as 1.19-1.69, 1.09-1.65, 1.05-1.48, and 0.69-0.95 g respectively, and the radicle and seedling lengths were found as 106.8-81.8, 98.6-81.6, 92.8-78.7, and 75.7-70.9 mm respectively. Besides, we found that the dry seedling weight of paddy was 0.18, 0.17, 0.16, and 0.09 g at air of 50, 60, 70, and 80 °C, respectively. In the current study, the drying at 80 °C was reduced seed viability and seedling vigour but found to be the least energy consumption; consequently, the drying at 50 °C was determined to be the highest for energy consumption

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