Effects of water pillow irrigation method on some quality properties of hot red pepper

Year 2020, Volume: 24 Issue: 3, 317 - 324, 15.09.2020

Sinan Gerçek , Nuray Çömlekçioğlu

https://doi.org/10.29050/harranziraat.672759

Cited By: 1

Abstract

This study was conducted to determine the effects of water pillow irrigation, a novel irrigation method, on quality attributes (water soluble dry matter content, moisture, protein, ash and L-ascorbic acid) of hot red pepper. Fruit yield and quality obtained under water pillow (WP) irrigation were compared with those under furrow irrigation (FI). Experiments were carried out under semi-arid climate conditions of Turkey. The irrigation intervals were 5-day for FI and 7, 9 and 11-days for WP. The amounts of applied irrigation water were found to be 1718.1, 1160.2, 906.1 and 761.4 mm for FI, WP7, WP9 and WP11, respectively. Fruit water soluble dry matter contents varied between 9.5%-11.2%, moisture contents between 86.3-91.5%, pH between 4.40-4.80, protein contents between 1.32-1.38%, ash contents between 0.98-1.09%, and L-ascorbic acid contents between 105-118 mg 100 g-1. Although the amount of irrigation water used in WP11 treatment was 125% less than the amount used in FI treatment, no significant differences were observed in quality traits of both irrigation methods as well as capsaicin contents and extractable color of the samples.

Keywords

Pepper, Water saving, Capsaicin, Water soluble solid

Su yastığı sulama yönteminin kırmızı acı biberin bazı kalite özelliklerine etkisi

Abstract

Bu çalışma, yeni bir sulama yöntemi olan su yastığı sulamasının, acı kırmızı biberin kalite özellikleri (suda çözünür kuru madde içeriği, nem, protein, kül ve L-askorbik asit) üzerindeki etkilerini belirlemek amacıyla yapılmıştır. Su yastığı (WP) yönteminden elde edilen meyve verimi ve kalite verileri karık sulama (FI) yöntemi ile karşılaştırılmıştır. Araştırma Türkiye'nin yarı kurak iklim koşullarında gerçekleştirilmiştir. Sulama aralıkları FI için 5, WP konuları için ise 7, 9 ve 11 gün olarak seçilmiştir. Uygulanan sulama suyu miktarları FI, WP7, WP9 ve WP11 için sırasıyla 1718.1, 1160.2, 906.1 ve 761.4 mm olarak bulunmuştur. Meyvenin suda çözünür kuru madde içerikleri %9.5-11.2, nem içeriği %86.3-91.5, pH 4.40-4.80, protein içeriği %1.32-1.38, kül içeriği %0.98-1.09 ve L-askorbik asit içeriği 105-118 mg 100 g-1 arasında değişmektedir. WP11 konusundaki sulama suyu miktarı, FI konusundaki miktardan %125 daha az olmasına rağmen, hem sulama yöntemlerinin kalite özelliklerinde, hem de kapsaisin içeriğinde ve örneklerden elde edilebilen renklerinde önemli farklılıklar gözlenmemiştir.

Keywords

Biber, Su tasarrufu, Kapsaisin, Suda çözünür katı madde

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