Energy balance and greenhouse gas (GHG) emissions of Sauceboat Pepper (Capsicum annuum L.) production in Türkiye

Mehmet Fırat Baran; Ahmet Konuralp Eliçin; Korkmaz Bellitürk; Ahmet Çelik

doi:10.31015/jaefs.2022.4.14

EN

Energy balance and greenhouse gas (GHG) emissions of Sauceboat Pepper (Capsicum annuum L.) production in Türkiye

Abstract

In this study, the efficiency of energy consumption and the amount of greenhouse gas emissions from the cultivation of sauceboat pepper were determined. The experiments and research data are based on the 2020 growing season and were conducted in the Karaisali district of Adana province, Turkey. The primary data used in this study, such as the financial system, labor efficiency, fuel consumption levels, weights of tools and machinery used in sauceboat pepper production, fertilizer, and seedling quantities, were obtained from existing calculations, previous studies, and various sources. The energy ratio, specific energy, energy productivity, and net energy in sauceboat pepper were calculated as 0.82, 0.98 MJ kg^-1, 1.02 kg MJ^-1, and -6845.51 MJ ha^-1, respectively. In the case of the sauceboat peppers, the energy of the fuel oil had the highest share of the total energy input, 31.65%. It was followed by energy for planting seedlings, energy for fertilizer, water energy for irrigation, energy for human labour, energy for spraying, and energy for machinery, with 21.55%, 19.64%, 12.55%, 8.59%, 4.45%, and 1.87%, respectively. Total GHG emissions were estimated as 3703.54 kgCO_2-eq ha^-1 for sauceboat pepper highest-quality production portion in human labour (31.18%). Human labour was followed by diesel fuel consumption (25.79%), machine (0.08%), seedling planting (15.90%), nitrogen fertilizer (15.88%), phosphate fertilizer (4.09%), herbicides (3.68%), fungicides (1.93%), calcium consumption (0.09%), magnesium application (0.08%) and iron (0.52%). In addition, the GHG value for the production of sauceboat peppers was calculated to be 0.096 kgCO_2-eq kg^-1.

Keywords

Energy ratio, Sauceboat pepper, Greenhouse gas ratio, Greenhouse gas emissions

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Details

Primary Language

English

Subjects

Agricultural Engineering

Journal Section

Research Article

Authors

Mehmet Fırat Baran
0000-0002-7657-1227
Türkiye

Ahmet Konuralp Eliçin ^*
0000-0003-3240-4547
Türkiye

Korkmaz Bellitürk
0000-0003-4944-3497
Türkiye

Ahmet Çelik
0000-0001-8958-4978
Türkiye

Publication Date

December 30, 2022

Submission Date

September 4, 2022

Acceptance Date

October 9, 2022

Published in Issue

Year 2022 Volume: 6 Number: 4

DOI

https://doi.org/10.31015/jaefs.2022.4.14

IZ

https://izlik.org/JA88MU43ZB

APA

Baran, M. F., Eliçin, A. K., Bellitürk, K., & Çelik, A. (2022). Energy balance and greenhouse gas (GHG) emissions of Sauceboat Pepper (Capsicum annuum L.) production in Türkiye. International Journal of Agriculture Environment and Food Sciences, 6(4), 605-613. https://doi.org/10.31015/jaefs.2022.4.14

AMA

1.Baran MF, Eliçin AK, Bellitürk K, Çelik A. Energy balance and greenhouse gas (GHG) emissions of Sauceboat Pepper (Capsicum annuum L.) production in Türkiye. int. j. agric. environ. food sci. 2022;6(4):605-613. doi:10.31015/jaefs.2022.4.14

Chicago

Baran, Mehmet Fırat, Ahmet Konuralp Eliçin, Korkmaz Bellitürk, and Ahmet Çelik. 2022. “Energy Balance and Greenhouse Gas (GHG) Emissions of Sauceboat Pepper (Capsicum Annuum L.) Production in Türkiye”. International Journal of Agriculture Environment and Food Sciences 6 (4): 605-13. https://doi.org/10.31015/jaefs.2022.4.14.

EndNote

Baran MF, Eliçin AK, Bellitürk K, Çelik A (December 1, 2022) Energy balance and greenhouse gas (GHG) emissions of Sauceboat Pepper (Capsicum annuum L.) production in Türkiye. International Journal of Agriculture Environment and Food Sciences 6 4 605–613.

IEEE

[1]M. F. Baran, A. K. Eliçin, K. Bellitürk, and A. Çelik, “Energy balance and greenhouse gas (GHG) emissions of Sauceboat Pepper (Capsicum annuum L.) production in Türkiye”, int. j. agric. environ. food sci., vol. 6, no. 4, pp. 605–613, Dec. 2022, doi: 10.31015/jaefs.2022.4.14.

ISNAD

Baran, Mehmet Fırat - Eliçin, Ahmet Konuralp - Bellitürk, Korkmaz - Çelik, Ahmet. “Energy Balance and Greenhouse Gas (GHG) Emissions of Sauceboat Pepper (Capsicum Annuum L.) Production in Türkiye”. International Journal of Agriculture Environment and Food Sciences 6/4 (December 1, 2022): 605-613. https://doi.org/10.31015/jaefs.2022.4.14.

JAMA

1.Baran MF, Eliçin AK, Bellitürk K, Çelik A. Energy balance and greenhouse gas (GHG) emissions of Sauceboat Pepper (Capsicum annuum L.) production in Türkiye. int. j. agric. environ. food sci. 2022;6:605–613.

MLA

Baran, Mehmet Fırat, et al. “Energy Balance and Greenhouse Gas (GHG) Emissions of Sauceboat Pepper (Capsicum Annuum L.) Production in Türkiye”. International Journal of Agriculture Environment and Food Sciences, vol. 6, no. 4, Dec. 2022, pp. 605-13, doi:10.31015/jaefs.2022.4.14.

Vancouver

1.Mehmet Fırat Baran, Ahmet Konuralp Eliçin, Korkmaz Bellitürk, Ahmet Çelik. Energy balance and greenhouse gas (GHG) emissions of Sauceboat Pepper (Capsicum annuum L.) production in Türkiye. int. j. agric. environ. food sci. 2022 Dec. 1;6(4):605-13. doi:10.31015/jaefs.2022.4.14

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Energy balance and greenhouse gas (GHG) emissions of Sauceboat Pepper (Capsicum annuum L.) production in Türkiye

Energy balance and greenhouse gas (GHG) emissions of Sauceboat Pepper (Capsicum annuum L.) production in Türkiye

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