Paprika Pepper Yield and Quality as Affected by Different Irrigation Levels

• Published in: Ankara Üniversitesi Ziraat Fakültesi Tarım Bilimleri Dergisi Vol. 22; no. 1; pp. 77 - 88
• Main Authors: Gökalp,Zeki, Demir,Hüseyin, Kırnak,Halil, Kodal,Süleyman, Yıldırım,Ersoy
• Format: Journal Article
• Language: English
• Published: Ankara Üniversitesi Ziraat Fakültesi 01-01-2016; Faculty of Agriculture, Ankara University
• Subjects: a-sınıfı buharlaşma; bitki su tüketimi; c-vitamini; capsicine; class-a pan; Coğrafya; deficit irrigation; evapotranspiration; kapsaisin; kısıntılı sulama; vitamin c; Ziraat; Ankara; Deficit irrigation; C-vitamini; Evapotranspiration; Vitamin C; Kapsaisin; Kısıntılı sulama; A-sınıfı buharlaşma; Capsicine; Bitki su tüketimi; Class-A pan
• ISSN: 1300-7580; 2148-9297
• DOI: 10.1501/Tarimbil_0000001370

This study was carried out to determine the effects of irrigation levels on yield and quality of paprika pepper under Harranplain conditions of Turkey. Different water stress levels under drip irrigation system were created by applying 125% ofcumulative Class-A Pan evaporation (CAP125), 100% (CAP100), 75% (CAP75) and 50% (CAP50) of cumulative class-A-pan(CAP) evaporation in every 3 days. Besides, an irrigation treatment with IRSIS (Irrigation Scheduling Information System)computer program was created and applied as an alternative irrigation program. Three paprika pepper cultivars (Ace, Kingand Queens) were tested. Experiments were conducted in randomized blocks split plots design with 3 replications in 2005at Koruklu Station of GAP Regional Development Administration located in Harran Plain of Şarlıurfa, Turkey. Appliedirrigation water amount and ET (Evapotranspiration) values for IRSIS treatment were 874 mm and 908 mm, respectively.Applied irrigation amount and ET values of CAP125 and CAP50 were between 254-568 mm and 368-602 mm, respectively.The highest yield was obtained from IRSIS treatment with 25.63 t ha-1 and the lowest yield was obtained from CAP50 with11.72 t ha-1. The yield was significantly affected by cultivar, irrigation and cultivar × irrigation interactions. The averagemoisture, ASTA (American Spice Trade Association), capsaicin, vitamin C and beta-carotene contents were respectivelyvaried between 83.96 – 84.76%, between 225.76–286.22 mg kg-1, between 1404.11–2408.11 mg kg-1 and between 77.88–113.00 mg kg-1. Beta-carotene contents were not affected significantly by the cultivars, irrigations and interactions. Theeffects of irrigation and interactions on vitamin C and capsaicin were not also significant while the effects of cultivaron vitamin C and capsaicin were significant at P