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Journals / The Eurasia Proceedings of Science Technology Engineering and Mathematics / 2017 / Issue: 1

CRITICAL QUALITY PARAMETERS CHANGING OF RED PEPPER IN RESPONE TO DIFFERENT IRRIGATION METHODS AND LEVELS

Semih Metin Sezen
Asiye Akyildiz
Erdal Agcam
Attila Yazar
Hayriye Yıldız Dasgan
Servet Tekin
Pages
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Publication Date
2017-11-09
DOI
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AI Summary & Key Takeaways

AI Insight
⚡ TL;DR(Too Long; Didn't Read)

Finally, results indicate that in drip irrigation DI 100 treatment; and in furrow irrigation, FI 100 treatment was recommended.

📌 3 Key Takeaways

🎯
Objective & Hypothesis:New irrigation technologies and commonly used traditional furrow irrigation methods were compared to drip irrigation in order to increase color, total dry matter, total carotenoid and vitamin C of processing red pepper widely grown in the Mediterranean part of Turkey.
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Key Findings & Data:This research was carried out in 2010-2011 growing seasons at Tarsus in Turkey.
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Conclusion & Impact:Finally, results indicate that in drip irrigation DI 100 treatment; and in furrow irrigation, FI 100 treatment was recommended.
🔬Design:Research Article
📍Scope:2010-2011 Verileri
⚙️Variables:Colour · processing red pepper · total carotenoid

Abstract

New irrigation technologies and commonly used traditional furrow irrigation methods were compared to drip irrigation in order to increase color, total dry matter, total carotenoid and vitamin C of processing red pepper widely grown in the Mediterranean part of Turkey. This research was carried out in 2010-2011 growing seasons at Tarsus in Turkey. The experimental treatments; Drip treatments consist of full irrigation (DI 100 ), deficit irrigation DI 75 , DI 50 , DI PRD50 , and DI FPRD50 Alternative partial root drying (DI PRD50 ) and fixed partial root drying (DI FPRD50 ) received 50% of DI 100 . Irrigation was applied when 25% and 40% of the available water in the 60 cm soil profile were consumed in DI 100 and FI 100 treatments in drip and furrow systems, respectively and soil water replenished to field capacity in DI 100 and FI 100 treatments. In furrow irrigation, treatments consist of full irrigation (FI 100 ), alternative furrow (FI A50 ) and PRD furrow (FI PRD50 ). FI A50 and FI PRD50 received 50% of water applied to FI 100 . In FI A50 the same furrows were irrigated while FI PRD50 irrigated alternately. The highest yields in drip and furrow systems were obtained from the DI 100 and FI 100 treatments, respectively. In generally, DI FPRD50 treatment was the highest a* value in drip irrigation system which means that fruits had more red color. On the other hand, b* values (it represents yellow color because of positive values) decreased following the first picking. In generally, the color parameters (a* and b*) of furrow irrigation treatments in the different picking times was not statistically significant. Total carotenoid rates increased with following picking time both drip and furrow irrigation systems and it is lower value under drip system than in the furrow system. Finally, results indicate that in drip irrigation DI 100 treatment; and in furrow irrigation, FI 100 treatment was recommended. Under water scarcity conditions, DI 75 and FI PRD50 treatments can be recommended. 

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Cite This Article

Sezen, S. M., Akyildiz, A., Agcam, E., Yazar, A., Dasgan, H. Y., Tekin, S. (2017). CRITICAL QUALITY PARAMETERS CHANGING OF RED PEPPER IN RESPONE TO DIFFERENT IRRIGATION METHODS AND LEVELS. The Eurasia Proceedings of Science Technology Engineering and Mathematics, Issue: 1. https://ajindex.com/articles/1551629

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