Energy balance and greenhouse gas (GHG) emissions of Sauceboat Pepper (Capsicum annuum L.) production in Türkiye

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dc.contributor.authorBaran, Mehmet Fırat
dc.contributor.authorEliçin, Ahmet Konuralp
dc.contributor.authorBellitürk, Korkmaz
dc.contributor.authorÇelik, Ahmet
dc.date.accessioned2024-12-24T19:17:06Z
dc.date.available2024-12-24T19:17:06Z
dc.date.issued2022
dc.departmentSiirt Üniversitesi
dc.description.abstractIn this study, the efficiency of energy consumption and the amount of greenhouse gas emissions from the cultivation of sauceboat pepper were determined. The experiments and research data are based on the 2020 growing season and were conducted in the Karaisali district of Adana province, Turkey. The primary data used in this study, such as the financial system, labor efficiency, fuel consumption levels, weights of tools and machinery used in sauceboat pepper production, fertilizer, and seedling quantities, were obtained from existing calculations, previous studies, and various sources. The energy ratio, specific energy, energy productivity, and net energy in sauceboat pepper were calculated as 0.82, 0.98 MJ kg-1, 1.02 kg MJ-1, and -6845.51 MJ ha-1, respectively. In the case of the sauceboat peppers, the energy of the fuel oil had the highest share of the total energy input, 31.65%. It was followed by energy for planting seedlings, energy for fertilizer, water energy for irrigation, energy for human labour, energy for spraying, and energy for machinery, with 21.55%, 19.64%, 12.55%, 8.59%, 4.45%, and 1.87%, respectively. Total GHG emissions were estimated as 3703.54 kgCO2-eq ha-1 for sauceboat pepper highest-quality production portion in human labour (31.18%). Human labour was followed by diesel fuel consumption (25.79%), machine (0.08%), seedling planting (15.90%), nitrogen fertilizer (15.88%), phosphate fertilizer (4.09%), herbicides (3.68%), fungicides (1.93%), calcium consumption (0.09%), magnesium application (0.08%) and iron (0.52%). In addition, the GHG value for the production of sauceboat peppers was calculated to be 0.096 kgCO2-eq kg-1.
dc.identifier.doi10.31015/jaefs.2022.4.14
dc.identifier.endpage613
dc.identifier.issn2602-246X
dc.identifier.issn2618-5946
dc.identifier.issue4
dc.identifier.startpage605
dc.identifier.trdizinid1186741
dc.identifier.urihttps://doi.org/10.31015/jaefs.2022.4.14
dc.identifier.urihttps://search.trdizin.gov.tr/tr/yayin/detay/1186741
dc.identifier.urihttps://hdl.handle.net/20.500.12604/4768
dc.identifier.volume6
dc.indekslendigikaynakTR-Dizin
dc.language.isoen
dc.relation.ispartofInternational Journal of Agriculture, Environment and Food Sciences
dc.relation.publicationcategoryMakale - Ulusal Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_20241222
dc.subjectGreenhouse gas emissions
dc.subjectEnergy ratio
dc.subjectSauceboat pepper
dc.subjectGreenhouse gas ratio
dc.titleEnergy balance and greenhouse gas (GHG) emissions of Sauceboat Pepper (Capsicum annuum L.) production in Türkiye
dc.typeArticle

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