Effects of water pillow irrigation method on some quality properties of hot red pepper


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Gerçek S. , Çömlekçioğlu N.

Harran Üniversitesi Ziraat Fakültesi Dergisi, vol.24, no.3, pp.317-324, 2020 (National Refreed University Journal)

  • Publication Type: Article / Article
  • Volume: 24 Issue: 3
  • Publication Date: 2020
  • Title of Journal : Harran Üniversitesi Ziraat Fakültesi Dergisi
  • Page Numbers: pp.317-324

Abstract

This study was carried out to determine the effects of water pillow irrigation method on quality attributes (water soluble dry matter content, moisture, protein, ash and L-ascorbic acid) of hot red pepper. Fruit yield and quality obtained under water pillow (WP) irrigation were compared with those under furrow irrigation (FI). Experiments were carried out under semi-arid climate conditions of Turkey. The irrigation intervals were 5-day for FI and 7, 9 and 11-days for WP. The amounts of applied irrigation water were found to be 1718.1, 1160.2, 906.1 and 761.4 mm for FI, WP7, WP9 and WP11, respectively. Fruit water soluble dry matter contents varied between 9.5%-11.2%, moisture contents between 86.3-91.5%, pH between 4.40-4.80, protein contents between 1.32-1.38%, ash contents between 0.98-1.09%, and Lascorbic acid contents between 105-118 mg 100 g-1 . Although the amount of irrigation water used in WP11 treatment was 125% less than the amount used in FI treatment, no significant differences were observed in quality traits of both irrigation methods as well as capsaicin contents and extractable color of the samples.