Bio-Fertilizers Reduced the Need for Mineral Fertilizers in Soilless-Grown Capia Pepper

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dc.authoridDasgan, Hayriye Yildiz/0000-0002-0403-1627
dc.authoridGruda, Nazim/0000-0002-2663-1594
dc.contributor.authorDasgan, Hayriye Yildiz
dc.contributor.authorYilmaz, Mehmet
dc.contributor.authorDere, Sultan
dc.contributor.authorIkiz, Boran
dc.contributor.authorGruda, Nazim S.
dc.date.accessioned2024-12-24T19:33:37Z
dc.date.available2024-12-24T19:33:37Z
dc.date.issued2023
dc.departmentSiirt Üniversitesi
dc.description.abstractSoilless cultivation is extensively used in the greenhouse industry. Recently, hydroponic cultivation of capia pepper has become popular among growers. Capia pepper is harvested at the red maturity stage, and intensive mineral fertilizers are usually used for soilless cultivation. This study was performed in a greenhouse during spring under Mediterranean climatic conditions. The effects of bacteria and mycorrhiza on capia pepper plant growth, yield, fruit quality, and nutrition were investigated. Furthermore, the synergistic effects of these two bio-fertilizers were investigated. Our objective was to replace 20% of mineral fertilizers with bio-fertilizers in a soilless culture system. The use of 80% mineral fertilizers, in combination with mycorrhiza and bacteria, provided a 32.4% higher yield than the control (100% mineral fertilizer without bio-fertilizers). Moreover, the concentrations of N, P, K, Ca, Mg, Fe, Mn, Zn, and Cu in the leaves of pepper plants fed with the reduced mineral fertilizers combined with bio-fertilizers were higher than that of the control. In addition, fruit parameters, such as fruit weight, diameter, volume, the electric conductivity of the fruit juice, and total soluble solids, were significantly higher in this treatment compared to the control. Using 80% mineral fertilizer with only bacteria provided a 24.2% higher yield than the control. In conclusion, mineral fertilizers were successfully reduced by 20% using bacteria and mycorrhiza. These results provide an eco-friendly approach to a sustainable environment.
dc.description.sponsorshipCukurova University Research Foundation (BAP) [FYL-2018-10403]
dc.description.sponsorshipThis work was supported by the Cukurova University Research Foundation (BAP) under project number FYL-2018-10403.
dc.identifier.doi10.3390/horticulturae9020188
dc.identifier.issn2311-7524
dc.identifier.issue2
dc.identifier.scopus2-s2.0-85149066369
dc.identifier.scopusqualityQ2
dc.identifier.urihttps://doi.org/10.3390/horticulturae9020188
dc.identifier.urihttps://hdl.handle.net/20.500.12604/8222
dc.identifier.volume9
dc.identifier.wosWOS:000939190100001
dc.identifier.wosqualityQ1
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherMdpi
dc.relation.ispartofHorticulturae
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_20241222
dc.subjectbacteria
dc.subjectCapsicum annuum L
dc.subjectcoco pith
dc.subjectmycorrhiza
dc.subjectsynergistic effects
dc.subjectyield
dc.titleBio-Fertilizers Reduced the Need for Mineral Fertilizers in Soilless-Grown Capia Pepper
dc.typeArticle

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