SavedAdd your journal

Journals / Ege Üniversitesi Ziraat Fakültesi Dergisi / 2018 / Cilt: 55 - Sayı: 2

A preliminary study on the effect of different N and P levels on the grain yield and some yield characteristics of Amaranth (Amaranthus mantegazzianus)

Farklı Azot ve Fosfor Seviyelerinin Horozibiği (Amarantus mantegazzianus)’nde Tane Verimi ve Bazı Verim Özelliklerine Etkisi Üzerine Bir Ön Araştırma

Zeynep DUMANOĞLU
Hakan GEREN
Pages
203–210
Publication Date
2018-06-27
DOI
—
🏛️Bibliographic metadata and full text access for this article are provided via DergiPark.
DergiPark Record ↗
✨

AI Summary & Key Takeaways

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

Results indicated that increasing N and P levels positively affected above mentioned traits compared to the control, and the highest grain yield for amaranth obtained from 100 kg P and 150 kg N application per hectare.

📌 3 Key Takeaways

🎯
Objective & Hypothesis:To evaluate the influence of different N and P levels on the productivity of amaranth, a pot experiment under outdoor condition was conducted on a amaranth genotype (cv.
📊
Key Findings & Data:Don Juan) with five nitrogen (0, 50, 100, 150, 200 kg·ha-1) and three phosphor levels (0, 50, 100 kg·ha-1).
💡
Conclusion & Impact:Results indicated that increasing N and P levels positively affected above mentioned traits compared to the control, and the highest grain yield for amaranth obtained from 100 kg P and 150 kg N application per hectare.
🔬Design:Research Article
📍Scope:Comprehensive Sample
⚙️Variables:Horozibiği · azot ve fosfor seviyeleri · tane verimi

Abstract

To evaluate the influence of different N and P levels on the productivity of amaranth, a pot experiment under outdoor condition was conducted on a amaranth genotype (cv. Don Juan) with five nitrogen (0, 50, 100, 150, 200 kg·ha-1) and three phosphor levels (0, 50, 100 kg·ha-1). Some traits tested in the experiment were plant height, harvest index and grain yield, crude protein content and weight of thousand grain. Results indicated that increasing N and P levels positively affected above mentioned traits compared to the control, and the highest grain yield for amaranth obtained from 100 kg P and 150 kg N application per hectare.

Özet

Farklı azot ve fosfor seviyelerinin horozibiği verimliliği üzerindeki etkisini değerlendirmek için “Don Juan” isimli horozibiği genotipinde, beş azot (0, 5, 10, 15, 20 kg/da) ve üç fosfor (0, 5, 10 kg/da) seviyesinin araştırıldığı bir saksı denemesi dış ortamda yürütülmüştür. Çalışmada bitki boyu, hasat indeksi, tane verimi, tane ham protein oranı ve 1000 tane ağırlığı gibi özellikler incelenmiştir. Sonuçlar, kontrol uygulamasına göre artan N ve P seviyelerinin verim ve verim unsurlarını olumlu yönde etkilediğini ve en yüksek tane veriminin dekara 10 kg P ve 15 kg Nuygulamasından alındığını göstermiştir.

🔖

Cite This Article

DUMANOĞLU, Z., GEREN, H. (2018). A preliminary study on the effect of different N and P levels on the grain yield and some yield characteristics of Amaranth (Amaranthus mantegazzianus). Ege Üniversitesi Ziraat Fakültesi Dergisi, Cilt: 55 - Sayı: 2, 203–210. https://ajindex.com/articles/50293

📄 Full Text PDF Viewer

📄

PDF görüntüleyici hazırlanıyor...

References (10)

  1. Abbasi, D., Rouzbehan Y. and J. Rezaei. 2012. Effect of harvest date and nitrogen fertilization rate on the nutritive value of amaranth forage (Amaranthus hypocondriacus), Animal feed Science and Technology, 171, 6-12.
  2. Acar, Z. 1996. İki yemlik horoz ibiği çeşidinin verimi ve bazı özelliklerine farklı azot dozlarının etkileri üzerine bir araştırma I. Tohum verimi, Ondokuz Mayıs Ün. Ziraat Fak. Dergisi, 11(2):187-196.
  3. Akanbi, W.B. and A.O. Togun. 2002. The influence of maize-stover compost and nitrojen fertilizer on growth, yield and nutrient uptake of amaranth, Scientia Horticulturae 93:1-8.
  4. Alvarez-Jubetea, L., E. K. Arendtb and E. Gallaghera. 2010a. Nutritive value of pseudocereals and their increasing use as functional gluten-free ingredients, In: Trends in Food Science & Technology 21:106-113.
  5. Alvarez-Jubete, L., M. Auty, E.K. Arendt and E. Gallagher E. 2010b. Baking properties and microstructure of pseudocereal flours in gluten-free bread formulations. Eur Food Res Technol 230:437–45.
  6. Amicarelli, V. and G. Camaggi. 2012. Amaranthus: A Crop to Rediscover, Forum Ware International 2. Bertero, H.D., A.J.de la Vega, G.Correa, S.E.Jacobsen and A.Mujica. 2004. Genotype and genotype-by-environment interaction effects for grain yield and grain size of quinoa (Chenopodium quinoa Willd.) as revealed by pattern analysis of international multi-environment trials, Field Crops Research, 89:299–318.
  7. Barba de la Rosa, A.P., I.S. Fomsgaard, B. Larsen; Mortensen, A.G.; L. Olvera-Martınez, C. Silva-Sanchez, A. Mendoza-Herrera, J. Gonzalez-Castaneda, A. De Leon-Rodrıguez. 2009. Amaranth (Amaranthus hypochondriacus) as an alternative crop for sustainable food production: Phenolic acids and flavonoids with potential impact on its nutraceutical quality, In: Journal of Cereal Science 49:117–121.
  8. Borneo, R. and A. Aguirre. 2008. Chemical composition, cooking cereals, and consumer acceptance of pasta made with dried amaranth leaves flour, In: LWT - Food Science and Technology 41:1748–1751.
  9. Caselato-Sousa, V.M. and J. Amaya-Farfán. 2012. State of knowledge on amaranth grain: A comprehensive review, Journal of Food Science 77(4):93-104. Das S. 2016.
  10. A Promising Crop of Future, Saubhik Das Department of Botany Taki Government College West Bengal, ISBN 978-981-10-1468-0 / DOI 10.1007/978-981-10-1469-7_1/Springer Science + Business Media Singapore. Dumanoğlu, Z. ve H. Geren. 2016. Kinoa (Chenopodium quinoa Willd.)’da farklı tuz (NaCl) yoğunluklarının tane verimi ve bazı verim unsur