Turkish Journal of Agriculture - Food Science and Technology最新文献_第8页

Demir Dikeni (Tribulus terrestris) Saponin Ekstraktının Yumurtacı Tavuklarda Performans, Yumurta Kalite Kriterleri ve Bazı Kan Parametreleri Üzerine Etkileri 铁蒺藜皂苷提取物对蛋鸡生产性能、鸡蛋质量标准和一些血液参数的影响

Turkish Journal of Agriculture - Food Science and Technology Pub Date : 2024-03-22 DOI: 10.24925/turjaf.v12i3.423-429.6684

Metin Duru

{"title":"Demir Dikeni (Tribulus terrestris) Saponin Ekstraktının Yumurtacı Tavuklarda Performans, Yumurta Kalite Kriterleri ve Bazı Kan Parametreleri Üzerine Etkileri","authors":"Metin Duru","doi":"10.24925/turjaf.v12i3.423-429.6684","DOIUrl":"https://doi.org/10.24925/turjaf.v12i3.423-429.6684","url":null,"abstract":"Bu çalışma, karma yeme demir dikeni bitkisi (Tribulus terrestris) saponin ekstraktı (DDSE) ilavesinin yumurtacı tavuklarda performans, iç-dış yumurta kalite kriterleri, yumurta kolesterol düzeyleri ve bazı kan serum parametreleri üzerine etkisini incelemek amacıyla yürütülmüştür. Araştırma grupları ticari yumurtacı karma yemine 0 (kontrol); 1 g DDSE, 2 g DDSE, 4 g DDSE ve 8 g DDSE eklenerek 5 gruptan oluşturulmuştur. Toplam 80 adet yumurtacı tavuk her bir grupta 16 hayvan olacak şekilde gruplara rastgele dağıtılmıştır. Araştırma sonuçlarına göre; kontrol grubu hariç diğer deneme gruplarına göre 1 g DDSE grubunda yumurta sarısı kolesterol değeri düşmüştür. Deneme ortasında 2, 4 ve 8 g DDSE grupları kontrol grubuna göre daha yüksek ak uzunluğu değerleri vermişlerdir. Performans ve kan serumu parametre değerleri bakımından gruplar arasında herhangi bir farklılığa rastlanmamıştır. Sonuç olarak DDSE tavuklarda performans, yumurta kalite kriterleri ve bazı kan parametreleri üzerine etkisi olmadığı tespit edilmiştir.","PeriodicalId":23382,"journal":{"name":"Turkish Journal of Agriculture - Food Science and Technology","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2024-03-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140216980","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

Türkiye’de Buğday Üretiminde Kullanılan Gübrelerin Karbon Ayak İzine Etkisi 土耳其小麦生产中使用的肥料对碳足迹的影响

Turkish Journal of Agriculture - Food Science and Technology Pub Date : 2024-03-22 DOI: 10.24925/turjaf.v12i3.418-422.6163

Savaş Kuşçu, Kıvılcım Çaktü Güler

引用次数: 0

Şanlıurfa İlinde Tüketicilerin İşlenmiş Tarım Ürünlerine Yönelik Marka Düşkünlüğünün Ölçülmesi Üzerine Bir Araştırma 衡量桑尼乌尔法省消费者对农产品加工品牌亲和力的研究

Turkish Journal of Agriculture - Food Science and Technology Pub Date : 2024-03-22 DOI: 10.24925/turjaf.v12i3.366-374.6202

Muhammed Timur Demir, M. Aydoğdu, M. R. Sevinç

{"title":"Şanlıurfa İlinde Tüketicilerin İşlenmiş Tarım Ürünlerine Yönelik Marka Düşkünlüğünün Ölçülmesi Üzerine Bir Araştırma","authors":"Muhammed Timur Demir, M. Aydoğdu, M. R. Sevinç","doi":"10.24925/turjaf.v12i3.366-374.6202","DOIUrl":"https://doi.org/10.24925/turjaf.v12i3.366-374.6202","url":null,"abstract":"Bu çalışmada tüketicilerin işlenmiş tarım ürünleri satın alma sürecinde göstermiş oldukları davranış ve bu davranışı etkileyen faktörlerin neler olduğu araştırılmıştır. Araştırmada ayrıca tüketicilerin işlenmiş tarımsal ürün satın alma sürecinde marka düşkünlüğü ile ilgili davranışları da ortaya konulmuştur. Anket formları ile toplanan birincil veriler araştırmanın ana materyalini oluşturmaktadır. Verilerin analizinde parametrik olmayan analiz yöntemlerinden faydalanılmıştır. Marka düşkünlüğüne yönelik yapılan analizlerde yaş, çocuk sayısı, hane halkı büyüklüğü, eğitim ve çalışma şekli değişkenlerinin alt grupları arasında istatistiki olarak anlamlı farklılıkların varlığı tespit edilmiştir. Genel anlamda 45 ve altında yaşa sahip olan, 2 ve altında çocuğu olan, hane büyüklüğü 4 kişi ve altında olan, eğitim düzeyi lisans ve lisansüstü olan ve kamuda çalışan katılımcıların işlenmiş tarım ürünlerine yönelik marka düşkünlüğü düzeyinin yüksek olduğu söylenebilir. Dolayısıyla tarım işletmelerinin işlenmiş tarım ürünlerinde marka farkındalığı ve marka imajının oluşturulmasına yönelik faaliyetlerini, hedef olarak yukarıda belirtilen özelliklere sahip kitlelere yönelik planlamaları önerilmektedir.","PeriodicalId":23382,"journal":{"name":"Turkish Journal of Agriculture - Food Science and Technology","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2024-03-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140212051","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

Bazı Orman Ağaçlarının Yetiştiği Topraklarda Fe Konsantrasyonlarının Ağaç Türü, Organ ve Toprak Derinliğine Bağlı Değişimi 一些林木生长土壤中铁的浓度变化取决于林木类型、器官和土壤深度

Turkish Journal of Agriculture - Food Science and Technology Pub Date : 2024-03-22 DOI: 10.24925/turjaf.v12i3.430-434.6748

R. Erdem

{"title":"Bazı Orman Ağaçlarının Yetiştiği Topraklarda Fe Konsantrasyonlarının Ağaç Türü, Organ ve Toprak Derinliğine Bağlı Değişimi","authors":"R. Erdem","doi":"10.24925/turjaf.v12i3.430-434.6748","DOIUrl":"https://doi.org/10.24925/turjaf.v12i3.430-434.6748","url":null,"abstract":"Bitki gelişimini şekillendiren en önemli faktörlerden birisi topraktaki besin elementleridir. Bitki beslenmesi için mutlak gerekli besin elementlerinden olan demir (Fe) bitki büyümesi ve gelişiminde önemli bir yere sahiptir. Bu sebeple tarım topraklarında Fe konsantrasyonunun değişimi konusunda çok sayıda çalışma yapılmıştır. Oysa orman ağaçlarının yetiştiği topraklarda konu ile ilgili çalışma sayısı oldukça sınırlıdır. Bu çalışmada Fe’in farklı orman ağaçlarının doğal olarak yetiştiği topraklarda topraktaki ve bitki organlarındaki konsantrasyonlarının incelenmesi amaçlanmıştır. Çalışma kapsamında karaçam, sarıçam, göknar ve kayın türlerinden yaprak, kabuk, odun, kozalak ve kök örnekleri ile her ağacın dibinden yüzey, orta ve derin topraklardan numuneler alınmıştır. Çalışma sonucunda Fe konsantrasyonlarının bitkilerde, topraktakinden çok daha düşük konsantrasyonlarda olduğu belirlenmiştir. Bitki organlarında elde edilen en yüksek Fe konsantrasyonu kayın köklerinde elde edilmiş olup 529,32 ppm’dir. Oysa topraklardaki Fe konsantrasyonunun 8253,91 ppm ile 16848,88 ppm arasında değiştiği belirlenmiştir.","PeriodicalId":23382,"journal":{"name":"Turkish Journal of Agriculture - Food Science and Technology","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2024-03-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140387293","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

Kırmızı ve Beyaz LED Işığın Zenginleştirilmiş Kafeslerde Yetiştirilen Yumurta Tavuklarının Performansı, Yumurta Kalitesi ve Bazı Davranış Özellikleri Üzerine Etkisi 红光和白光 LED 对高密度笼养蛋鸡的生产性能、鸡蛋质量和某些行为特征的影响

Turkish Journal of Agriculture - Food Science and Technology Pub Date : 2024-03-22 DOI: 10.24925/turjaf.v12i3.375-381.6298

Nazlı Tez, M. Akşit

{"title":"Kırmızı ve Beyaz LED Işığın Zenginleştirilmiş Kafeslerde Yetiştirilen Yumurta Tavuklarının Performansı, Yumurta Kalitesi ve Bazı Davranış Özellikleri Üzerine Etkisi","authors":"Nazlı Tez, M. Akşit","doi":"10.24925/turjaf.v12i3.375-381.6298","DOIUrl":"https://doi.org/10.24925/turjaf.v12i3.375-381.6298","url":null,"abstract":"Bu çalışmanın amacı, kırmızı ve beyaz LED ışığın yumurtacı tavukların eşeysel olgunluğu, performansı, yumurta kalitesi ve bazı davranış özellikleri üzerindeki etkisini belirlemektir. On altı haftalık toplam 432 kahverengi yumurtacı yarka (Lohmann) rastgele her biri 12 tekerrürlü 2 uygulama grubuna ayrılmıştır. Uygulama grupları 1) Monokromatik kırmızı LED aydınlatma ve 2) Beyaz LED aydınlatma gruplarından oluşturulmuştur. Kanatlılar, deneme süresince (16-32 hafta) zenginleştirilmiş kafeslerde barındırılmıştır. Tavukların monokromatik kırmızı ışıkta beyaz ışığa göre eşeysel olgunluğa 5 gün ve pik yumurta verimine 4 gün daha erken ulaştıkları ve deneme boyunca % 2,05 daha fazla yumurta ürettikleri belirlenmiştir. Aynı dönemde ışık renginin yem tüketimine ve yemden yararlanma oranına (YYO) etkisi önemli bulunmamıştır. Ancak, yumurta veriminin yüksek olduğu 21, 23-26 ve 29. haftalarda tavukların kırmızı ışıkta daha iyi YYO değerlerine sahip oldukları görülmüştür. Yumurta ağırlığı ve yumurta kitlesi kırmızı ışıkta daha yüksek bulunmuştur. Işık rengi, tavukların yumurta kalite özellikleri, tünek ve folluk kullanımı ve kırık yumurta oranı üzerinde önemli bir etkide bulunmamıştır. Sonuç olarak, büyüme döneminin sonunda başlayan monokromatik kırmızı LED ışık uygulaması kanatlıların daha erken eşeysel olgunluğa ulaşmalarını ve yumurtlama döneminde daha fazla yumurta üretmelerini sağlamıştır.","PeriodicalId":23382,"journal":{"name":"Turkish Journal of Agriculture - Food Science and Technology","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2024-03-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140219108","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

Effect of Initial pH on the Microbial Growth, Final pH Value, Crude Protein and Ash Level of Agaricus bisporus Cap and Stem in Submerged Fermentation 初始 pH 值对浸没式发酵中双孢蘑菇菌盖和菌柄的微生物生长、最终 pH 值、粗蛋白和灰分含量的影响

Turkish Journal of Agriculture - Food Science and Technology Pub Date : 2024-02-27 DOI: 10.24925/turjaf.v12i2.344-348.6575

Bahar Güngör, Şevket Özlü, Emrah Güngör, A. Altop, G. Erener

{"title":"Effect of Initial pH on the Microbial Growth, Final pH Value, Crude Protein and Ash Level of Agaricus bisporus Cap and Stem in Submerged Fermentation","authors":"Bahar Güngör, Şevket Özlü, Emrah Güngör, A. Altop, G. Erener","doi":"10.24925/turjaf.v12i2.344-348.6575","DOIUrl":"https://doi.org/10.24925/turjaf.v12i2.344-348.6575","url":null,"abstract":"The aim of the study was to investigate the effect of submerged fermentation with Lactobacillus spp. on the nutritional composition of Agaricus bisporus cap and stem. Fresh A. bisporus was provided, and the cap and stem parts were separated and cut into small pieces. Afterward, distilled water (400 ml) and urea (8.4 g) were added to the mushroom parts (100 g) and placed in different fermentation flasks. The fermentation flasks containing mushroom caps or stems were divided into two groups, and the pH levels of the fermentation medium were adjusted to 6 and 7. Fermentation flasks were autoclaved at 121°C for 15 minutes and Lactobacillus spp. was inoculated to each flask at 1 ml (108 CFU/ml). A positive control group was formed by allocating one uninoculated flask for each replicate of each pH value. Fermentation flasks were incubated for 48 hours at 30°C. After fermentation, fermented and inoculated mushroom cap and stem were analyzed to determine the crude protein, ash content, Lactobacillus spp. count and pH value. Lactobacillus spp. count was higher (P=0.028) in the pH 6 group of mushroom cap and tended to be higher (P=0.078) in the pH 6 group of mushroom stems compared with the pH 7 group. Submerged fermentation decreased (P<0.001) the ash content of the mushroom cap and stem in both pH values except the cap with pH 7 compared with the uninoculated mushroom. Similarly, the fermented mushroom cap and stem had lower (P<0.01) final pH values in both initial pH values. Lactobacillus spp. increased (P<0.001) the crude protein content of the mushroom cap with pH 6 but did not alter the crude protein content with pH 7. Besides, submerged fermentation decreased (P<0.001) the crude protein content of mushroom stem with both pH values. The results indicate that submerged fermentation using Lactobacillus spp. can be used to improve the nutritional composition of mushroom caps with pH 6.","PeriodicalId":23382,"journal":{"name":"Turkish Journal of Agriculture - Food Science and Technology","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2024-02-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140425350","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

Importance and Determination of Body Electric Current Pre and Post Feeding in Turkish Karayaka Sheep 土耳其卡拉亚卡绵羊饲喂前后体内电流的重要性和测定方法

Turkish Journal of Agriculture - Food Science and Technology Pub Date : 2024-02-27 DOI: 10.24925/turjaf.v12i2.338-343.6665

Rıdvan Bayram, Hasan Çelikyürek, Hasan Koyun

{"title":"Importance and Determination of Body Electric Current Pre and Post Feeding in Turkish Karayaka Sheep","authors":"Rıdvan Bayram, Hasan Çelikyürek, Hasan Koyun","doi":"10.24925/turjaf.v12i2.338-343.6665","DOIUrl":"https://doi.org/10.24925/turjaf.v12i2.338-343.6665","url":null,"abstract":"Many scientific studies are conducted directly or indirectly with humans, animals, and plants. We believe that body electricity, which is generated and constantly present in the bodies of living beings, should be considered in scientific studies as an effective factor for production activity. We believe that body electricity should be included in the environment to bring the rumen fluids of sheep used in Daisy II rumen simulators closer to reality. In this way, the most realistic environment is created by adding the influencing factors of body electricity and many factors that can affect the outcome. The study was conducted on a total of 16 Karayaka ewes, including 4 lambs, 4 one-year-old ewes, 4 pregnant ewes and 4 lactating ewes. The data obtained in the study were collected by measuring the body electricity of the animals before and after grazing in 3 different periods for each group. At the end of the study, it was found that the value of body electricity of sheep determined at 0.12±0.001 v (volt) before feeding was higher than the value determined at 0.09±0.002 v after feeding. The difference between the two values was found to be statistically significant (P<0.05). However, it was found that the fact that the live weights of the animals in the groups were different and they were in different physiological periods did not cause a significant (P>0.05) difference in the electrical body currents before and after feeding (except in lambs (P<0.05)). It can be said that the measurements made in other periods and groups can change the electrical body currents after feeding and that the electrical body currents differ according to the animals fed in the barn, especially during the grazing period, before going to pasture and when returning to pasture.","PeriodicalId":23382,"journal":{"name":"Turkish Journal of Agriculture - Food Science and Technology","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2024-02-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140424388","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

Exploring Impact of the Ultrasound and Combined Treatments on Food Quality: A Comprehensive Review 探索超声波和联合处理对食品质量的影响：综合评述

Turkish Journal of Agriculture - Food Science and Technology Pub Date : 2024-02-27 DOI: 10.24925/turjaf.v12i2.349-365.6478

Haththotuwa Gamage Amal Sudaraka Samarasinghe, Sandarenu Dharmaprema, Udani Manodya, Kalmee Pramoda Kariyawasam, U. C. Samaranayake

{"title":"Exploring Impact of the Ultrasound and Combined Treatments on Food Quality: A Comprehensive Review","authors":"Haththotuwa Gamage Amal Sudaraka Samarasinghe, Sandarenu Dharmaprema, Udani Manodya, Kalmee Pramoda Kariyawasam, U. C. Samaranayake","doi":"10.24925/turjaf.v12i2.349-365.6478","DOIUrl":"https://doi.org/10.24925/turjaf.v12i2.349-365.6478","url":null,"abstract":"As a response to the evolving consumer demand for healthier food choices, ultrasound application in food processing emerges as a sustainable and green solution with no residual effects. This method, known for its cost-efficiency and sustainability, holds significant promise in meeting the increasing need for high-quality, chemical-free, and natural-tasting convenience foods in the ever-changing landscape of the food industry. Ultrasound, leveraging mechanical sound waves, spans across various frequencies: power ultrasound (20–100 kHz), high-frequency ultrasound (100 kHz-1 MHz), and diagnostic ultrasound (1–500 MHz). This study focuses on investigating the impact of ultrasound and combined treatments on food quality, summarizing their diverse applications across different unit operations such as texture and rheology, emulsification and homogenization, crystal formation and modification, dehydration and drying, fermentation, filtration, preservation and shelf-life extension, flavor enhancement, color and appearance, antioxidant activity, enzyme activity and food digestibility, bioavailability and bio-accessibility, and specific food divisions including unprocessed, minimally processed, processed, and ultra-processed foods, as well as culinary ingredients. It delves into their effects on technological and functional aspects of food products, explores emerging trends, offers possible recommendations in ultrasound technology for the food industry, while also recognizing existing challenges and limitations associated with ultrasound and related technologies.","PeriodicalId":23382,"journal":{"name":"Turkish Journal of Agriculture - Food Science and Technology","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2024-02-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140428126","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

Dynamic Changes in Volatile Organic Compounds During the Spoilage of Palm Wine Stored at Ambient Temperature 常温储存棕榈酒变质过程中挥发性有机化合物的动态变化

Turkish Journal of Agriculture - Food Science and Technology Pub Date : 2024-02-26 DOI: 10.24925/turjaf.v12i2.318-326.6541

Marius D. Akissi, Clémentine A. Kouakou-Kouamé, Constant K. Attchelouwa Attchelouwa, Marc Lebrun, Corinne Teyssier, J. Meile, F. N’guessan

{"title":"Dynamic Changes in Volatile Organic Compounds During the Spoilage of Palm Wine Stored at Ambient Temperature","authors":"Marius D. Akissi, Clémentine A. Kouakou-Kouamé, Constant K. Attchelouwa Attchelouwa, Marc Lebrun, Corinne Teyssier, J. Meile, F. N’guessan","doi":"10.24925/turjaf.v12i2.318-326.6541","DOIUrl":"https://doi.org/10.24925/turjaf.v12i2.318-326.6541","url":null,"abstract":"This study aimed to investigate the volatile organic compounds (VOCs) variations during the spoilage of palm wine stored at ambient temperature and identify potential shelf-life markers. Palm wine collected from local tappers and resellers were stored at ambient temperature (28-30°C) for 96 h. At an interval of 24 h, VOCs variations were investigated using Solid phase Microextraction-Gas Chromatography-Mass Spectroscopy (SPME-GC/MS) method. Changes in sensory quality and potential flavour contributors were also explored. The sensory rejection time was found at 24 h and 48 h of storage for palm wines collected from the tappers and resellers, respectively. The first attribute to be spoiled was taste followed by odour and appearance. A total of 23 VOCs distributed in six chemical families were identified. Alteration of palm wine sample is characterised by an increase in concentration of alcohol (isoamyl alcohol, isobutanol and 1-octanol), aceti acid and acetoin, and a decrease in ester concentration (ethyl acetate and ethyl hexanoate). In the view to fight against the short shelf-life and develop new preservation methods, these compounds can be used as markers of spoiled palm wine.","PeriodicalId":23382,"journal":{"name":"Turkish Journal of Agriculture - Food Science and Technology","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2024-02-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140430185","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

Evaluation of Hazelnut Husk as a Growing Medium in Primrose Cultivation 将榛子皮作为报春花栽培介质的评估

Turkish Journal of Agriculture - Food Science and Technology Pub Date : 2024-02-26 DOI: 10.24925/turjaf.v12i2.192-200.6145

Damla Bender Özenç, Kökten Öz

{"title":"Evaluation of Hazelnut Husk as a Growing Medium in Primrose Cultivation","authors":"Damla Bender Özenç, Kökten Öz","doi":"10.24925/turjaf.v12i2.192-200.6145","DOIUrl":"https://doi.org/10.24925/turjaf.v12i2.192-200.6145","url":null,"abstract":"In this study, the effects of hazelnut husk on growth, quality parameters, and nutrient content of primrose were evaluated. For this purpose, thirteen different growing media were prepared by mixing fresh hazelnut husk (FHH) and mature husk wastes (MHH) with peat at different rates. Some physical and chemical properties of the media and nutrient analyses were made for the nutritional status of the plants. The study was carried out in greenhouse conditions with four replications according to the randomized plot design. The aeration capacity and easily available content of the growing media is within the limit values, the medias with 50% FHH and MHH were prominent in terms of air-water balance. The effect of the medium on the aesthetic appearance, total shoot, leaf, and flower number of the primrose was not significant, but it was effective on flower weight, plant height, and root fresh-dry weight. In terms of plant root-shoot development, 30% FHH and 50% MHH were prominent. The media have caused significant differences in nutrient concentrations in primrose except for nitrogen, phosphorus, and copper. The leaf phosphorus concentration was high, nitrogen and potassium concentrations were within the limit value range, iron was sufficient, and manganese and copper were insufficient, while zinc was mostly lower than limit values. When all the data are evaluated, 50% ratios of hazelnut husks can be recommended in primrose cultivation and hazelnut husk can be evaluate in ornamental plant cultivation as a growing media.","PeriodicalId":23382,"journal":{"name":"Turkish Journal of Agriculture - Food Science and Technology","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2024-02-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140430764","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}

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