Sulama Suyu Tuzluluğunun Hıyarın Verim, Meyve Özellikleri ve Su Kullanım Etkinliği Üzerine Etkisi

Year 2015, Volume: 32 Issue: 3, 29 - 38, 18.01.2016

Ahmet Turhan Hayrettin Kuşçu Ali Osman Demir

https://doi.org/10.13002/jafag833

Cited By: 2

Abstract

Bu çalışmada, hıyarın verim ve meyve özellikleri üzerine farklı sulama suyu tuzluluk düzeylerinin [0.3 (kontrol), 1.7, 2.7, 3.7, 4.7, 5.7 ve 6.7 dS m-1] etkileri değerlendirilmiştir. Araştırma, tesadüf parselleri deneme desenine göre altı tekrarlamalı olarak yürütülmüştür. Bitkiler, sera içine yerleştirilmiş varillerde ve her tekerrürde 1 bitki olacak biçimde yetiştirilmiştir. Araştırma sonuçlarına göre, sulama suyu tuzluluğu arttıkça meyve verimi azalmıştır. Sulama suyu ve toprak tuzluluğu eşik değerleri sırasıyla 1.47 ve 2.11 dS m−1 olarak saptanmıştır. Bu sonuç, söz konusu eşik değerlerinin üzerinde hıyar veriminde azalma olabileceğini göstermektedir. Meyve ağırlığı 1.7 dS m−1, meyve çapı, boyu ve su içeriği ise 2.7 dS m−1’e kadar sulama suyu tuzluluğundan etkilenmemiş, ancak bu değerlerin üzerinde artan tuzluluk söz konusu meyve özelliklerini azaltmıştır. Tuzluluk düzeyi 3.7 dS m-1’e kadar arttıkça suda çözünür kuru madde artmış ancak daha yüksek tuzluluk düzeylerinde azalmıştır. Toprak tuzluluğu ile bitki su tüketimi arasında negatif doğrusal bir ilişki saptanmıştır. Hem su kullanım hem de sulama suyu kullanım etkinliğinin en yüksek değerleri, 0.3 ve 1.7 dS m-1’lik tuzluluktan elde edilmiştir. Elde edilen sonuçlara göre, hıyar bitkisi 1.47 dS m-1 sulama suyu tuzluluğu kullanılarak güvenle yetiştirilebilir.

Keywords

Cucumis sativus, suda çözünür kuru madde, su üretkenliği, su tuzluluğu

Effect of Irrigation Water Salinity on Yield, Fruit Characteristics and Water Use Efficiency of Cucumber

Abstract

In this study, the effects of different irrigation water salinity levels [0.3, 1.7, 2.7, 3.7, 4.7, 5.7 and 6.7 dS m-1] on yield and fruit characteristics of cucumber were evaluated. Research was laid out in randomized parcel design with six replication and 1 plant in each replication on tanks formed in greenhouse. According to the results, increasing irrigation water salinity decreased the fruit yield. The values of salinity threshold for irrigation water and soil were determined as 1.47 and 2.11 dS m−1, respectively, implying that the yield of cucumber would decrease with increasing salinity above these levels. Fruit weight, and diameter, length and water content of fruit were not affected from irrigation water salinity up to 1.7 and 2.7 dS m−1, respectively, but increasing salinity above this value decreased these fruit characteristics. Increasing salinity up to 3.7 dS m-1 improved the soluble solids content, whereas higher salinity levels decreased it. A negatively linear correlation between soil salinity and evapotranspiration was observed. The highest values of both water use and irrigation water use efficiency were obtained from salinity of 0.3 and 1.7 dS m-1. The results revealed that cucumber can be grown satisfactorily using irrigation water salinity up to 1.47 dS m-1.

Keywords

Cucumis sativus, soluble solids, water productivity, water salinity

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