Determination of Yield, Quality and Morphological Characteristics of Different Hybrid Pepper Cultivar Candidates in Konya Ecological Conditions
Yükleniyor...
Dosyalar
Tarih
2022
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Selçuk Üniversitesi
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Pepper is an important variety of vegetable that has economic value in human nutrition in Turkey and in the world. Continuous changes in producer and consumer demands also create a competitive environment in pepper breeding. Green pepper cultivation is generally carried out in greenhouse cultivation, and its cultivation has become widespread in open field conditions. In the study, 8 F1 (G12, G11, K42, B25, L9, Z22, G14 and L10) pepper varieties with superior characteristics were used as plant material. Some plant, leaf and fruit characteristics as well as yield and quality parameters were examined. As a result of the principal components analysis (PCA) made using theese measurements and observations, the study was explained variations in 6 components at a high rate of 97.94%. G11 and G12 cultivar candidates are located in the positive region of both components in the Score plot graph drawn from the first two components which means that these two candidates showed the highest performance among those evaluated ones. These cultivar candidates showed superior characteristics in terms of yield, fruit weight, fruit width, TTS, pH, L and b parameters. It is thought that these cultivar candidates can be grown in open land conditions having semi-arid climate.
Açıklama
Anahtar Kelimeler
Agronomy, Capsicum annuum, F1 cultivar, Open field, PCA
Kaynak
Selcuk Journal of Agriculture and Food Sciences
WoS Q Değeri
Scopus Q Değeri
Cilt
36
Sayı
1
Künye
Kayak, N., Kal, Ü., Dal, Y., Türkmen, Ö., Eroğlu, S., Arı, B. Ç., Issı, N., Tanrıverdi, Ö. B., Seymen, M., (2022). Determination of Yield, Quality and Morphological Characteristics of Different Hybrid Pepper Cultivar Candidates in Konya Ecological Conditions. Selcuk Journal of Agriculture and Food Sciences, 36(1), 31-38.
DOI: 10.15316/SJAFS.2022.006
