Yazar "Erturk, H. B." seçeneğine göre listele

Listeleniyor 1 - 2 / 2
  • [ X ]
    Öğe
    Comparison of romaine, loose leaf and iceberg lettuces grown in saline
    (Int Soc Horticultural Science, 2019) Dere, S.; Erturk, H. B.; Dasgan, H. Y.
    The effects of intermediate salt stress on different types (longifolia: romaine, crispa: loose leaf and capitata: iceberg) of lettuce were investigated. Three commercially available lettuce varieties Lital, Caipira, and Savula which belonged to romaine, loose leaf, and iceberg types were used as plant material. Plants were grown in cocopeat slabs in an open soilless system and irrigated by the nutrient solution with or without 50 mM NaCl. Experimental period was autumn-winter in the Mediterranean climate. Plant growth and yield were compared for the different lettuce types in saline and non-saline conditions. The results indicate that lettuce types and cultivars differ in their salt reponses, which would be useful for growers to lettuce choose type and to improve lettuce adaptation to salinity stress. The reduction in leaf area in salt in romaine and iceberg lettuce were 17 and 20%, respectively while in loose leaf lettuce was increased by 3%. Stomatal conductance in salt was decreased by 8.8 and 18% in the loose leaf and iceberg lettuces while 41% increased in the romaine lettuce. The best performance under salt stress in terms of yield was taken from the loose leaf lettuce 'Capira'. Yield reduction in salt was 28, 11 and 18% in romaine, loose leaf and iceberg lettuce types, respectively. Total soluble solids were increased by salt stress in the romaine, loose leaf and iceberg lettuces by 25, 16, and 30%, respectively. Increased brix in salt may improve the taste of lettuce.
  • [ X ]
    Öğe
    Salt increases the nutritional content of cauliflower
    (Int Soc Horticultural Science, 2019) Dere, S.; Dasgan, H. Y.; Kafkas, N. E.; Erturk, H. B.
    It is known that intermediate salt stress may increase the taste and nutritional content of some horticultural crops. Some antioxidants, vitamins, carotenoids, mineral content and total soluble solids of the edible parts of the crops can be increased. In this study, we have evaluated the effect of 50 mM NaCl on total soluble solids (brix), dry matter, phenols, flavonoids, organic acids, L-ascorbic acid, sugars and minerals concentration of cauliflower heads. Plants were grown in cocopeat slabs and 50 mM NaCl was applied with the nutrient solution during the autumn-winter season in an open soilless system in the greenhouse in Mediterranean climate. Salt stress has significantly increased flavonoids, organic acids, phenols, L-ascorbic acid, succunic acid, dry matter ratio, total soluble solids and EC. However in 50 mM salt, total sugars and individual sugars; glucose, fructose, sucrose were decreased. Mineral nutrient concentration of the cauliflower head were increased for K, Mg, N, while Fe and Zn were decreased. The positive effect of 50 mM salinity on qualitative and nutritional traits of cauliflower head has been indicated.