Turkish Journal of Agriculture - Food Science and Technology最新文献_第10页

A Study on Farmers’ Use of Social Media; Comparative Analysis of Mardin and Hatay Provinces 关于农民使用社交媒体的研究；马尔丁省和哈塔伊省的比较分析

Turkish Journal of Agriculture - Food Science and Technology Pub Date : 2024-02-25 DOI: 10.24925/turjaf.v12i2.179-185.6498

Veysi Acıbuca, Aybüke Kaya

{"title":"A Study on Farmers’ Use of Social Media; Comparative Analysis of Mardin and Hatay Provinces","authors":"Veysi Acıbuca, Aybüke Kaya","doi":"10.24925/turjaf.v12i2.179-185.6498","DOIUrl":"https://doi.org/10.24925/turjaf.v12i2.179-185.6498","url":null,"abstract":"This study was conducted in Hatay and Mardin provinces to investigate the tendency of farmers to use social media, the difficulties they face during the use of social media and the variables affecting the use of social media by farmers. The research consisted of data obtained from a face-to-face survey of 221 producers using proportional sampling method. Descriptive statistics were used for data analysis, and chi-square analysis was used to examine the relationships between variables. The results showed that the rate of producers using social media was 77.8% in Mardin province and 73.8% in Hatay province. Additionally, farmers mostly use social media for communication with families and access to new news. Also, the most commonly used social media applications in both provinces were WhatsApp and Facebook. As a result of this research, it was determined that farmers don’t use social media sufficiently for agricultural activities, and it was suggested that farmers’ organizations and related institutions should carry out information activities for farmers to encourage farmers to use social media efficiently.","PeriodicalId":23382,"journal":{"name":"Turkish Journal of Agriculture - Food Science and Technology","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2024-02-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140432129","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Moisture Optimization and Energy Saving Effects of Combined Organic Acid and Surfactant Inclusion in Pelleted Feed Production 颗粒饲料生产中添加有机酸和表面活性剂的水分优化和节能效果

Turkish Journal of Agriculture - Food Science and Technology Pub Date : 2024-02-25 DOI: 10.24925/turjaf.v12i2.208-213.6481

D. Budak, K. Bilgeçli

{"title":"Moisture Optimization and Energy Saving Effects of Combined Organic Acid and Surfactant Inclusion in Pelleted Feed Production","authors":"D. Budak, K. Bilgeçli","doi":"10.24925/turjaf.v12i2.208-213.6481","DOIUrl":"https://doi.org/10.24925/turjaf.v12i2.208-213.6481","url":null,"abstract":"The purpose of the present study was to determine the effects of inclusion of an organic acid and surfactant (OS) combination on moisture optimization and energy sparing in the production of pelleted compound feeds for dairy and beef cattle. The trial was carried out in two independent private commercial feed factories (factories A and B) producing cattle feed in pellet form. Each factory produced 21 tons of commercial cattle feed (7 batches; 3 tons per batch); factory A, a dairy feed containing 2620 kcal/kg metabolizable energy (ME) with 18.90% crude protein (CP); and factory B, a fattening feed containing 2550 kcal/kg ME with 13.00% CP. Batches for the treatment groups were prepared by adding 0.5, 1.0 and 1.5 kg/ton of OS (Fylax flow) respectively to these basal feeds in the mixer. The moisture retention capacity during pelleting process of all three OS supplemented feeds increased in comparison to the basal feed, whilst moisture content of the finished feeds and energy consumed for production decreased significantly. It was observed that increasing the OS supplementation to 1.5 kg could further increase the moisture retention capacity and moisture content in pellet production compared to the feeds supplemented with 0.5 and 1.0 kg OS, due to the lower power rating of the equipment. It has thus been concluded that adding 0.5, 1.0 and 1.5 kg of OS to commercial compound feeds for dairy resulted in a profitable production with good moisture optimization and energy savings during pelleting.","PeriodicalId":23382,"journal":{"name":"Turkish Journal of Agriculture - Food Science and Technology","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2024-02-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140433370","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Food safety knowledge of young food handlers: A cross-sectional study in Türkiye 年轻食品从业人员的食品安全知识：土耳其横断面研究

Turkish Journal of Agriculture - Food Science and Technology Pub Date : 2024-02-25 DOI: 10.24925/turjaf.v12i2.143-152.6514

Duygu Başkaya Sezer

{"title":"Food safety knowledge of young food handlers: A cross-sectional study in Türkiye","authors":"Duygu Başkaya Sezer","doi":"10.24925/turjaf.v12i2.143-152.6514","DOIUrl":"https://doi.org/10.24925/turjaf.v12i2.143-152.6514","url":null,"abstract":"The aim of this study was to investigate food safety knowledge levels according to the socio-demographic profiles of young food handlers and to find out the determinants of the knowledge level. A cross-sectional survey was conducted in Türkiye; it consisted of sections including hygienic design, freezing and thawing, preparation, cooking and reheating, service, storage, and foodborne diseases sections. The food safety knowledge level differed according to gender, age, income, grade level, and intership status. Participants who coded 60% of the survey statements correctly were considered to have “good” food safety knowledge. Knowledge about cooking and reheating, foodborne diseases, and service was found to be at a poor level, but food safety knowledge (overall) was good (68%). The correct score ratio was found to be the highest for hygienic design. Binary logistic regression presented that gender, income, grade level, and internship status significantly affected knowledge level. The strongest predictors were found to be income of $638-$850 (exp (β)=12.9) and more than $850 (exp (β)=4.6), respectively. This study highlights that female students under the age of 25 with an income of more than $638, who have not yet completed an internship, have the highest level of food safety knowledge. This study presented a holistic approach to the food safety knowledge of young food handlers. These insights can contribute to the development of hygiene/sanitation and food safety course content for culinary and gastronomy students.","PeriodicalId":23382,"journal":{"name":"Turkish Journal of Agriculture - Food Science and Technology","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2024-02-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140433364","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Advancing the Engineering Approach to Improving the Quality Cracking Efficiency of Palm Nut Crackiing Machine 推进工程方法，提高棕榈果仁裂解机的优质裂解效率

Turkish Journal of Agriculture - Food Science and Technology Pub Date : 2024-02-25 DOI: 10.24925/turjaf.v12i2.125-131.5815

Okunola Oluwatobi Israel, Olukunle Olawale John, Adetola Oluwafemi Adeyemi, Akinfiresoye Waleola

{"title":"Advancing the Engineering Approach to Improving the Quality Cracking Efficiency of Palm Nut Crackiing Machine","authors":"Okunola Oluwatobi Israel, Olukunle Olawale John, Adetola Oluwafemi Adeyemi, Akinfiresoye Waleola","doi":"10.24925/turjaf.v12i2.125-131.5815","DOIUrl":"https://doi.org/10.24925/turjaf.v12i2.125-131.5815","url":null,"abstract":"A Palm Nut cracking machine with an improved beater configuration was developed to effectively crack Palm Nuts of various species and sizes. This research aim at improving the quality of the Palm kernel recovered at relatively low cost during Palm kernel oil production. Durable materials were acquired locally to fabricate the machine for ease of usage and maintenance, also to make it affordable for small and large scale processors. Basic features of the machine are; hopper, electric motor (prime mower), cracking chamber, cracking beater and discharge outlet. The design of the cracking drum and beater configuration was based on the impact force required to crack the Palm Nut which is a function of Palm Nut shear strength. A 5 hp electric motor was selected based on the power required to effectively operate the machine. The machine was tested with “Tenera” varieties, three nut sizes (14.5, 22.15 and 29.43mm) and five speeds (970, 1200, 1450, 1750 and 2430rpm). Result shows that the change in machine speed significantly (P<0.05) affects all the machine performance irrespective of the Palm Nut size and variety, which agrees with the report of several other researchers. The obtained optimum machine performance values are 14,874 nuts/h, 89.5%, 98% for the machine capacity, quality performance efficiency and cracking efficiency for Tenera variety. The best crop and machine parameter for the optimum performance of the Palm Nutcracker are 29.43 mm and 970 rpm, nut size and machine speed. It was concluded that the overall performance of this developed Palm Nut cracking beater was effective because it fell within the range of 80 to 98% efficiency.","PeriodicalId":23382,"journal":{"name":"Turkish Journal of Agriculture - Food Science and Technology","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2024-02-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140432656","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

The Effects of Acorn Flour on Some Quality Characteristics of Chicken Patties 橡子粉对鸡肉饼某些质量特性的影响

Turkish Journal of Agriculture - Food Science and Technology Pub Date : 2024-02-25 DOI: 10.24925/turjaf.v12i2.214-220.6548

Eylem Ezgi Fadıloğlu, H. Ergezer

{"title":"The Effects of Acorn Flour on Some Quality Characteristics of Chicken Patties","authors":"Eylem Ezgi Fadıloğlu, H. Ergezer","doi":"10.24925/turjaf.v12i2.214-220.6548","DOIUrl":"https://doi.org/10.24925/turjaf.v12i2.214-220.6548","url":null,"abstract":"The study was carried out to develop chicken patties by incorporating acorn flour as a meat replacer at 3%, 6%, and 9% levels in the formulation. For this purpose, the chemical (moisture, protein, fat, ash), pH, thiobarbituric acid (TBA), and color analyses in the raw and cooked chicken patties were analyzed. In addition, the cooking properties (cooking yield, diameter reduction, thickness reduction), functional properties (moisture and fat retention) and sensory properties were examined on cooked chicken patties. There were significant changes in the chemical, cooking, functional, and color properties of chicken patties with acorn flour. The moisture and protein values decreased, in both raw and cooked samples incorporated with acorn flour but fat level increased only in raw acorn flour added samples. Lightness (L*) and redness (a*) values decreased significantly. The addition of acorn flour caused an increase in b* values of raw samples and a decrease in cooked samples. Acorn flour was not effective in preventing lipid oxidation. The addition of acorn flour contents in chicken patties improved functional and cooking properties, decreased cooking loss, and increased moisture and fat retention. The use of acorn flour improved the quality parameters of patties, but the addition of acorn flour resulted in a darker color in patties. The use of acorn flour in chicken meatballs did not negatively affect sensory properties except color. In conclusion, acorn flour can be used as a filler and binder in chicken patties.","PeriodicalId":23382,"journal":{"name":"Turkish Journal of Agriculture - Food Science and Technology","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2024-02-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140432919","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

A Comprehensive Assessment of Apple Production in Jumla District, Nepal: Status, Economics, Marketing and Challenges 尼泊尔朱姆拉县苹果生产综合评估：现状、经济、营销和挑战

Turkish Journal of Agriculture - Food Science and Technology Pub Date : 2024-02-25 DOI: 10.24925/turjaf.v12i2.159-178.6452

Roshan Thapa, S. Ghimire, Prakriti Bhattarai, Shreeja Acharya, Bidhya Poudel Chhetri, Rabin Kushma Tharu

{"title":"A Comprehensive Assessment of Apple Production in Jumla District, Nepal: Status, Economics, Marketing and Challenges","authors":"Roshan Thapa, S. Ghimire, Prakriti Bhattarai, Shreeja Acharya, Bidhya Poudel Chhetri, Rabin Kushma Tharu","doi":"10.24925/turjaf.v12i2.159-178.6452","DOIUrl":"https://doi.org/10.24925/turjaf.v12i2.159-178.6452","url":null,"abstract":"Apple production is a vital sector of agriculture in Nepal, significantly impacting local livelihoods and the regional economy. This study, conducted in Jumla District, Nepal, from January to July 2022, aims to comprehensively assess apple production, including its existing conditions, economic implications, marketing and challenges. The research hypothesizes that while apple production in Jumla District contributes significantly to the local economy, it faces challenges related to pest and disease management, marketing, and adoption of modern practices. Using Statistical Package for Social Science (SPSS), descriptive statistics were computed based on data collected from a sample of 80 respondents selected through simple random sampling. The result revealed that agriculture constituted the primary source of income for 73.75% of the population, with an average landholding size of 0.3428 ha and an apple-growing land area of 0.3164 ha. Income from apple production, along with vegetables and fruits, was a major income source. The average annual sales of apple production were 7.291 t/ha. Labor costs accounted for 45.67% of the total cost of apple production, with an average total production cost of NPR 238,097.2 and average gross returns of NPR 485,500. Apple productivity was 9.71 t/ha, demonstrating its economic viability with net returns of NPR 247,402.80 per ha and benefit cost ratio of 2.039. However, the study found that farm produce only sufficed for 6-9 months, with pest and disease incidence and marketing issues as major challenges. Interventions should address pest and disease management, marketing strategies, and modern practices adoption to enhance sustainable and profitable apple production in Jumla. Efforts to extend farm produce sufficiency should also be explored, highlighting apple production's potential and the need for targeted support to overcome challenges and foster sector development.","PeriodicalId":23382,"journal":{"name":"Turkish Journal of Agriculture - Food Science and Technology","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2024-02-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140432081","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Physicochemical Characterization and Butanol Impact on Canola and Waste Cooking Oil Biodiesels: A Comparative Analysis with Binary Biodiesel Blends 油菜籽和废弃烹调油生物柴油的理化特性和丁醇影响：与二元生物柴油混合物的比较分析

Turkish Journal of Agriculture - Food Science and Technology Pub Date : 2024-02-25 DOI: 10.24925/turjaf.v12i2.221-227.6569

Seda Şahin, Fatma Yılmaz

{"title":"Physicochemical Characterization and Butanol Impact on Canola and Waste Cooking Oil Biodiesels: A Comparative Analysis with Binary Biodiesel Blends","authors":"Seda Şahin, Fatma Yılmaz","doi":"10.24925/turjaf.v12i2.221-227.6569","DOIUrl":"https://doi.org/10.24925/turjaf.v12i2.221-227.6569","url":null,"abstract":"In this study, the physicochemical properties of canola and waste cooking oil biodiesels, as well as various binary biodiesel blends, were investigated according to TS EN 14214 and ASTM D 6751 standards. Critical parameters such as density, kinematic viscosity, cold filter plugging point (CFPP), calorific value, flash point, copper strip corrosion, water content, and ester yield were evaluated. The findings highlighted the notable density of C100 and W100 biodiesels, with the addition of butanol reducing density. While viscosity values adhered to standards, the addition of butanol was observed to decrease viscosity. CFPP values indicated compliance with standards only for C100 and C75W25. Flash points of C100 and W100 biodiesels met standards, but the addition of butanol to binary biodiesel blends lowered flash points. Copper strip corrosion values were determined to comply with standards for all fuels. Calorific values demonstrated the prominence of C100 and W100 biodiesels, with the addition of butanol observed to decrease calorific values in binary biodiesels. While water content favored canola biodiesel over waste cooking oil biodiesel, the addition of butanol to binary biodiesels increased water content. Regarding ester yield, C100 biodiesel exhibited the highest yield, and the addition of butanol to binary biodiesels increased ester yield. In conclusion, this study thoroughly analyzed the physicochemical properties of biodiesel and blend fuels, revealing the impact of butanol addition on these properties.","PeriodicalId":23382,"journal":{"name":"Turkish Journal of Agriculture - Food Science and Technology","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2024-02-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140432095","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Analysis of Factors Affecting the Innovation Level of Agricultural Operators 影响农业经营者创新水平的因素分析

Turkish Journal of Agriculture - Food Science and Technology Pub Date : 2024-02-25 DOI: 10.24925/turjaf.v12i2.186-191.6686

Ender Kaya, Zeki Bayramoğlu

{"title":"Analysis of Factors Affecting the Innovation Level of Agricultural Operators","authors":"Ender Kaya, Zeki Bayramoğlu","doi":"10.24925/turjaf.v12i2.186-191.6686","DOIUrl":"https://doi.org/10.24925/turjaf.v12i2.186-191.6686","url":null,"abstract":"In this research, it is aimed to determine the factors affecting the innovation level of agricultural enterprises. Konya province was chosen as the research area because it is one of the important agricultural production centres in Türkiye. Stratified random sampling method was used within the scope of the study. A total of 268 agricultural enterprise owners were interviewed face to face and survey data were compiled. Multiple regression model was applied in the analysis of the factors affecting the perception of innovations by the operator. In this research, considering the characteristics of the data collected by the questionnaire, the linear regression model, which uses functional forms in regression models, was used. In the study, innovation index was taken as the dependent variable in the linear regression model. Independent variables were determined as education, experience, number of parcels, amount of land, active capital, amount of land, agricultural income, following innovations, receiving training on agricultural issues, participating in agricultural activities, following events related to agriculture on social media and cooperation with institutions. As a result of the model, a positive relationship was determined between education, experience, number of parcels, amount of land, active capital, amount of land, agricultural income, following innovations, receiving training on agriculture-related issues, participating in agriculture-related activities, following agriculture-related events on social media and cooperation with institutions and innovation index.","PeriodicalId":23382,"journal":{"name":"Turkish Journal of Agriculture - Food Science and Technology","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2024-02-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140433142","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Effects of Inoculation of Lactobacillus plantarum at Different Doses on Triticale (Triticosecale wittmack) Silage on Quality, Fermentation and Aerobic Stability Properties and Feed Value 不同剂量的植物乳杆菌接种对青贮大麦（Triticosecale wittmack）质量、发酵和有氧稳定性能及饲料价值的影响

Turkish Journal of Agriculture - Food Science and Technology Pub Date : 2024-02-25 DOI: 10.24925/turjaf.v12i2.201-207.6323

Hayrettin Çayıroğlu

{"title":"Effects of Inoculation of Lactobacillus plantarum at Different Doses on Triticale (Triticosecale wittmack) Silage on Quality, Fermentation and Aerobic Stability Properties and Feed Value","authors":"Hayrettin Çayıroğlu","doi":"10.24925/turjaf.v12i2.201-207.6323","DOIUrl":"https://doi.org/10.24925/turjaf.v12i2.201-207.6323","url":null,"abstract":"This study was conducted to determine the effects of different doses of Lactobacillus plantarum (LP) inoculation into triticale silage on fermentation, quality, feed value, and aerobic stability. This study used three doses of LP bacteria strains (MF098786 strain) isolated from homemade pickles as inoculants. As LP dose, 1×106, 1×108 and 1×109 cfu/mL levels were used. The LP inoculation was applied by spraying onto by using a sterile injector at 1 mL per 1 kg material. The prepared silages were incubated for 60 d. The treatment groups in the study consisted of triticale control (TC), 1×106 (LP6T), 1×108 (LP8T) and 1×109 cfu/kg DM (LP9T) LP inoculated triticale. The LP inoculation of triticale silage improved silage fermentation, chemical and microbiological properties, silage quality, and feed value, and aerobic stability of the product, regardless of dose application. This application did not change the silage's organic matter, ash, and hemicellulose contents but decreased the crude fiber, neutral detergent fiber, and acid detergent fiber contents. While there was no significant change in color parameters in all silages, a decrease in the ultimate pH value, and improvement in Flieg score and RFV were detected. The LP inoculation into triticale silage increased the number of lactic acid bacteria and decreased the number of yeast in the silages. This application improved the total digestible nutrient and energy values of LP9T silage compared with other silages. When LP doses were evaluated within themselves, it was determined that all doses gave almost similar results in terms of the parameters studied. However, when the data obtained from the research are evaluated as a whole, LP inoculation at the level of 1×109 cfu/mL can be recommended to triticale silage, because of the positive effects of silage on total digestible nutrient, digestible energy, metabolizable energy, and net energy contents.","PeriodicalId":23382,"journal":{"name":"Turkish Journal of Agriculture - Food Science and Technology","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2024-02-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140433794","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Influence of Date of Transplanting and Level of Nitrogen on the Yield of Nizershail Rice Grown in Boro Season 插秧日期和氮素水平对双季稻产量的影响

Turkish Journal of Agriculture - Food Science and Technology Pub Date : 2024-02-25 DOI: 10.24925/turjaf.v12i2.236-242.6553

M. Salam, Urmi Rani Das, Md. Moshiur Rahman, Swapan Kumar Paul

{"title":"Influence of Date of Transplanting and Level of Nitrogen on the Yield of Nizershail Rice Grown in Boro Season","authors":"M. Salam, Urmi Rani Das, Md. Moshiur Rahman, Swapan Kumar Paul","doi":"10.24925/turjaf.v12i2.236-242.6553","DOIUrl":"https://doi.org/10.24925/turjaf.v12i2.236-242.6553","url":null,"abstract":"Proper nitrogen (N) management is vital for gaining potential yield benefits of a variety. Adjusting transplanting time enables the plant taking benefit from natural conditions favorable for its growth. In light of these, an investigation was carried out in the Boro season at the Agronomy Field Laboratory, Bangladesh Agricultural University from November 2022 to April 2023 to investigate the impact of various transplanting dates and N levels on the yield of Nizershail rice. The study involved four dates of transplanting viz. 16 December, 31 December, 15 January, 30 January and four nitrogen (N) levels viz. 0, 50, 100 and 150% of the recommended dose (RD) of N from urea where the recommended dose was 90 kg urea per ha. The trial was replicated thrice using Randomized Complete Block Design (RCBD). Results showed that the tallest plant, the uppermost grains/panicle and 1000 grains weight were detected in 16 December transplanting and the maximum grain yield was observed in 31 December transplanting. For N, total tillers and effective tillers/hill, grains/panicle, the highest grain and straw yields were found from 100% RD of N and the highest panicle length and sterile spikelets/panicle were found from 150% RD of N. In interactions, the maximum effective tillers/ hill and straw yield were observed from 100% RD of N in combination with 15 January transplanting. The maximum 1000 grains weight and the grain yield were obtained from 100% RD of N in combination with 16 December transplanting. From the result, it may be assumed that to get the maximum yield of Nizershail rice in Boro season could be transplanted between 16 December to 15 January with 100% RD of N from urea.","PeriodicalId":23382,"journal":{"name":"Turkish Journal of Agriculture - Food Science and Technology","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2024-02-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140433796","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0