DEĞİŞİK VEJETASYON DÖNEMLERİNE KADAR UYGULANAN FARKLI TUZ KONSANTRASYONLARININ BİBERDE MEYDANA GETİRDİĞİ FİZYOLOJİK, MORFOLOJİK ve KİMYASAL DEĞİŞİKLİKLERİN BELİRLENMESİ
Yükleniyor...
Dosyalar
Tarih
2015
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Namık Kemal Üniversitesi
Erişim Hakkı
info:eu-repo/semantics/embargoedAccess
Özet
Namık Kemal Üniversitesi Ziraat Fakültesi Bahçe Bitkileri Bölümü iklim odasında yürütülmüş ve materyal olarak Jalapeno biber (Capsicum annuum L.) çeşidi kullanılmıştır. Yetiştirme dönemi boyunca iklim odası, 25 ±1 ?C (gündüz/gece) sıcaklıkta, 16/8 saat (ışık/karanlık) fotoperiyodik düzende, % 60-65 nemli ortamda ve 400 ?mol m-2s-1 ışık şiddetinde tutulmuştur. Yetiştirme odasında çıkış ve farklı vejetasyon dönemlerine kadar damla sulama ile Hoagland besin çözeltisi içeren hidroponik sisteme alınmış, daha sonra tuz stresi uygulamalarına başlanmıştır. Bu amaçla biberin üç farklı vejetasyon döneminin başından (sekiz gerçek yapraklı dönem, ilk çiçeklenme dönemi ve hasat döneminde) itibaren besin çözeltilerine dört farklı dozda NaCl konsantrasyonu (0 mM, 50 mM, 75 mM ve 100 mM) ilave edilmiştir. Deneme süresince hasar indeksi, yaprak sayısı (adet), yaprak ağırlığı (g), yaprak kalınlığı (mm), yaprak alanı (cm2), yaprak oransal su içeriği (%), yaprak su potansiyeli (MPa), yaprak hücrelerinde membran zararlanması (%), yaprak sıcaklığı (°C), klorofil tayini (SPAD değeri), bitki boyu (cm), kök derinliği (cm), meyve sayısı (adet), meyve boyu (mm), meyve çapı (mm), meyve ağırlığı (g), yapraklardaki makro ve mikro besin elementleri (N, P, K, Ca, Mg, Zn, Mn, Cu, Fe, Na, Cl) miktarları ölçülmüştür. Elde edilen sonuçlar neticesine göre uygulanan farklı tuz konsantrasyonları sonucunda ele alınan kriterlerden yaprak hücrelerinde membran zararlanması, yaprak sıcaklığı ve besin elementlerinden Na ve Cl miktarlarının tuzluluk arttıkça arttığı belirlenmiştir. Diğer tüm kriterlerde tuzluğun 0 mM’ dan 100 mM’e doğru artmasıyla elde edilen ortalamaların azaldığı tespit edilmiştir. Zaman ana etkisinde ise; yaprak hücrelerinde membran zararlanması, yaprak sıcaklığı ve besin elementlerinden Na ve Cl hariç denemede ele alınan diğer tüm kriterlerde hasat dönemine kadar tuz uygulaması yapılan parsellerde en düşük düzeyde olurken bunu çiçeklenme dönemi izlemiş, 8 gerçek yapraklı döneme kadar yapılan tuz uygulanan parsellerde en yüksek düzeye çıkmıştır. Yaprak su potansiyeli ise tuz konsantrasyonu arttıkça stres değeri de şiddetlendiği sonucuna varılmıştır.
This research was made in the growth room of Namik Kemal University Faculty of Agriculture, Department of the Agriculture in 2013 and Jalapeno pepper (Capsicum annuum L.) variety was used as a material. During the growing period the temperature was kept as 25±1 °C photoperiod (light/dark) 16/8 hours, relative humidity 60-65 % and light intencity 400 mMolm-2 s-1 in the growth room. Hoagland hydroponic solution was used by drip irrigation in hydroponic system until emergence and different vegetation periods then salt stress applications were made. Three vegetation periods (eight true leaves, first flowering periods and harvesting period) were considered and four NaCl concentration (0 mM, 50 mM, 75 mM and 100 mM) were added to the nutrient solution. During the experiment, damage index, number of leaves, weight of leaf (g), leaf thickness (mm), leaf area (cm2), relative leaf water (%), leaf water potential (MPa), membrane damage in leaf cells (%), leaf temperature (°C), chlorophyll measurement (SPAD value), plant height (cm), root depth (cm), fruit number, fruit length (mm), fruit diameter (mm), fruit weight (g) and macro and micro nutrients (N, P, K, Ca, Mg, Zn, Mn, Cu, Fe, Na, Cl) content were determined. According to the results, it was determined that membrane damage in leaf cells, leaf temperature and Na and Cl amounts in leaf increased as the salinity increased from 0 mM to 100 mm. According to the time main effect, membrane damage in leaf cells, leaf temperature and Na and Cl amounts all the other criteria levels went down to the lowent value during the salt applications until harvesting period. That was followed by flowering period and reached the maximum levels in plots where salt were applied until eight leaves stage. It was concludet that, high level salt in increasing salinity stress.
This research was made in the growth room of Namik Kemal University Faculty of Agriculture, Department of the Agriculture in 2013 and Jalapeno pepper (Capsicum annuum L.) variety was used as a material. During the growing period the temperature was kept as 25±1 °C photoperiod (light/dark) 16/8 hours, relative humidity 60-65 % and light intencity 400 mMolm-2 s-1 in the growth room. Hoagland hydroponic solution was used by drip irrigation in hydroponic system until emergence and different vegetation periods then salt stress applications were made. Three vegetation periods (eight true leaves, first flowering periods and harvesting period) were considered and four NaCl concentration (0 mM, 50 mM, 75 mM and 100 mM) were added to the nutrient solution. During the experiment, damage index, number of leaves, weight of leaf (g), leaf thickness (mm), leaf area (cm2), relative leaf water (%), leaf water potential (MPa), membrane damage in leaf cells (%), leaf temperature (°C), chlorophyll measurement (SPAD value), plant height (cm), root depth (cm), fruit number, fruit length (mm), fruit diameter (mm), fruit weight (g) and macro and micro nutrients (N, P, K, Ca, Mg, Zn, Mn, Cu, Fe, Na, Cl) content were determined. According to the results, it was determined that membrane damage in leaf cells, leaf temperature and Na and Cl amounts in leaf increased as the salinity increased from 0 mM to 100 mm. According to the time main effect, membrane damage in leaf cells, leaf temperature and Na and Cl amounts all the other criteria levels went down to the lowent value during the salt applications until harvesting period. That was followed by flowering period and reached the maximum levels in plots where salt were applied until eight leaves stage. It was concludet that, high level salt in increasing salinity stress.
Açıklama
Anahtar Kelimeler
Biber (Capsicum annuum L.), Tuz Stresi, Topraksız Kültür, Büyüme ve Gelişme, Yaprak Su Potansiyeli, Pepper (Capsicum annuum L), Salt Stress, Soilless Culture, Growth and Development, Leaf Water Potential
