Biyostimulant Olarak Bitki Ekstraktları ve Buğday Çim Suyu

Muhammet Karaşahin

Biyostimulant Olarak Bitki Ekstraktları ve Buğday Çim Suyu

Öz

Bir taraftan bilinçsiz kullanım nedeniyle tarım alanları gün geçtikçe daralırken diğer taraftan iklim değişikliği nedeni ile bitkisel üretim sıklıkla abiyotik ve biyotik stres şartlarına maruz kalmaktadır. Gıda güvenliği için verim ve kalite kayıplarının önlenmesi, birim alandan elde edilen verimin artırılması kaçınılmazdır. Biyostimulantlar bitki büyüme ve gelişimini teşvik etmekte verim ve kaliteyi artırmakta ayrıca biyotik ve abiyotik stres şartlarına karşı dayanıklılığı güçlendirmektedirler. Böylece kimyasal gübre kullanımını azaltarak çevreci, ekonomik ve sürdürülebilir üretim yapma imkanı sunmaktadırlar. Birçok araştırıcı biyostimulantları; deniz yosunu özleri, humat içerikli maddeler, bitkisel ve hayvansal menşeyli protein hidrolizatları ve amino asitler, mikroorganizmalar, kitin ve kitosan benzeri biyopolimerler şeklinde sınıflandırmıştır. Zengin biyoaktif madde içerikleri ile bitki ekstraktları yaygın araştırılan ve kullanılan biyostimulantlar olarak karşımıza çıkmaktadır. Bitki ekstraktlarına biyostimulant özelliği veren biyoaktif bileşikler arasında genellikle polifenoller, amino asitler gibi organik bileşikler, bitki hormonları, vitaminler, makro ve mikro elementler yer almaktadır. Buğday çim suyunun yüksek konsantrasyonlarda klorofil ve farmakolojik enzimler ile biyoflavonoid, fenolik, terpenoid ve fitokimyasal bileşikler, vitamin ve mineraller bakımından zengin olduğu ve 17 farklı aminoasidi bünyesinde bulundurması gibi özellikleri ile alternatif biyostimulant olduğu belirtilmektedir. Farklı bitki ekstraktları ile buğday çim suyunun biyostimulant olarak kullanımı ile ilgili yapılan araştırmalar değerlendirildiğinde su ve bitki besin elementi alım ve kullanım etkinliğini artırarak bitki büyüme ve gelişimini teşvik ettikleri, verim ve kaliteyi artırdıkları, biyotik ve abiyotik stres şartlarına karşı dayanıklılığı güçlendirdikleri görülmektedir. Kimyasal gübre kullanımını azaltan, çevreci, ekonomik ve sürdürülebilir bitkisel üretim için önemli bir alternatif biyostimulant olarak değerlendirilmelidir.

Anahtar Kelimeler

Kaynakça

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Ayrıntılar

Birincil Dil

Türkçe

Konular

Ziraat, Veterinerlik ve Gıda Bilimleri

Bölüm

Derleme

Yazarlar

Muhammet Karaşahin ^*
0000-0001-8586-0701
Türkiye

Yayımlanma Tarihi

28 Aralık 2022

Gönderilme Tarihi

14 Temmuz 2022

Kabul Tarihi

26 Eylül 2022

Yayımlandığı Sayı

Yıl 2022 Cilt: 11 Sayı: 2

IZ

https://izlik.org/JA36TN27DE

Kaynak Göster

RIS / Bibtex

APA

Karaşahin, M. (2022). Biyostimulant Olarak Bitki Ekstraktları ve Buğday Çim Suyu. Bahri Dağdaş Bitkisel Araştırma Dergisi, 11(2), 190-200. https://izlik.org/JA36TN27DE

AMA

1.Karaşahin M. Biyostimulant Olarak Bitki Ekstraktları ve Buğday Çim Suyu. Bahri Dağdaş Bitk. Arşt. Derg. 2022;11(2):190-200. https://izlik.org/JA36TN27DE

Chicago

Karaşahin, Muhammet. 2022. “Biyostimulant Olarak Bitki Ekstraktları ve Buğday Çim Suyu”. Bahri Dağdaş Bitkisel Araştırma Dergisi 11 (2): 190-200. https://izlik.org/JA36TN27DE.

EndNote

Karaşahin M (01 Aralık 2022) Biyostimulant Olarak Bitki Ekstraktları ve Buğday Çim Suyu. Bahri Dağdaş Bitkisel Araştırma Dergisi 11 2 190–200.

IEEE

[1]M. Karaşahin, “Biyostimulant Olarak Bitki Ekstraktları ve Buğday Çim Suyu”, Bahri Dağdaş Bitk. Arşt. Derg., c. 11, sy 2, ss. 190–200, Ara. 2022, [çevrimiçi]. Erişim adresi: https://izlik.org/JA36TN27DE

ISNAD

Karaşahin, Muhammet. “Biyostimulant Olarak Bitki Ekstraktları ve Buğday Çim Suyu”. Bahri Dağdaş Bitkisel Araştırma Dergisi 11/2 (01 Aralık 2022): 190-200. https://izlik.org/JA36TN27DE.

JAMA

1.Karaşahin M. Biyostimulant Olarak Bitki Ekstraktları ve Buğday Çim Suyu. Bahri Dağdaş Bitk. Arşt. Derg. 2022;11:190–200.

MLA

Karaşahin, Muhammet. “Biyostimulant Olarak Bitki Ekstraktları ve Buğday Çim Suyu”. Bahri Dağdaş Bitkisel Araştırma Dergisi, c. 11, sy 2, Aralık 2022, ss. 190-0, https://izlik.org/JA36TN27DE.

Vancouver

1.Muhammet Karaşahin. Biyostimulant Olarak Bitki Ekstraktları ve Buğday Çim Suyu. Bahri Dağdaş Bitk. Arşt. Derg. [Internet]. 01 Aralık 2022;11(2):190-20. Erişim adresi: https://izlik.org/JA36TN27DE