Araştırma Makalesi
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Yıl 2023, Cilt: 37 Sayı: 1, 179 - 187, 23.04.2023

Öz

Evaluation of Energy Efficiency of Different Sowing Methods in Grain Corn Production

Yıl 2023, Cilt: 37 Sayı: 1, 179 - 187, 23.04.2023

Öz

In the study, the mean germination time (MED) was determined as 16.6 days, 21.08 days, and 9.75 days in the conventional sowing method, cross double row sowing method and parallel double row planting method, respectively, and the germination rate index (ERI) in the same order. It was found as 0.31 - 0.52 - 0.40 pieces/m day. Grain yield was 15260 kg/ha in conventional sowing method, 22330 kg/ha in cross double row sowing method and 18300 kg/ha in parallel double row sowing method. As a result of the experiments and calculations, the net energy yield was found to be 297.353,23 MJ/ha, 238.986,57 MJ/ha, 194.782,97 MJ/ha, respectively, then the cross-double row planting method, parallel double row planting method and conventional planting method. The maximum energy efficiency was obtained in the cross-double row planting method as 0.79 kg/MJ, followed by the parallel double row planting method and the conventional planting method with the values of 0.66 kg/MJ and 0.55 kg/MJ, respectively. The maximum output/input ratio was found in cross double row planting with 11.54%, then parallel double row planting with 9.59% and conventional planting with 8.03%. This study reveals that the cross-planting method is more advantageous than other methods and that this method can be used economically.

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Ayrıntılar

Birincil Dil İngilizce
Konular Ziraat Mühendisliği
Bölüm Araştırma Makalesi
Yazarlar

Ergün Çıtıl Bu kişi benim

Hasan Kırılmaz

Tamer Marakoğlu Bu kişi benim

Yayımlanma Tarihi 23 Nisan 2023
Gönderilme Tarihi 4 Ocak 2023
Yayımlandığı Sayı Yıl 2023 Cilt: 37 Sayı: 1

Kaynak Göster

EndNote Çıtıl E, Kırılmaz H, Marakoğlu T (01 Nisan 2023) Evaluation of Energy Efficiency of Different Sowing Methods in Grain Corn Production. Selcuk Journal of Agriculture and Food Sciences 37 1 179–187.

Selcuk Journal of Agriculture and Food Sciences Creative Commons Atıf-GayriTicari 4.0 Uluslararası Lisansı (CC BY NC) ile lisanslanmıştır.