Farklı ortamlarda yetiştirilen çileklerin tuza dayanıklılık fizyolojileri üzerine araştırmalar
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Date
2002-08-13
Authors
Turhan, Ece
Journal Title
Journal ISSN
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Publisher
Uludağ Üniversitesi
Abstract
Perlit ve perlitzeolit (1:1) ortamlarında değişik sürelerle (28, 69 ve 183 gün) farklı konsantrasyonlardaki (0, 500, 1000 ve 2000 mg/L NaCl) tuz uygulamalarının Camarosa, Tioga ve Chandler çilek çeşitlerinde bitki ve meyve özellikleri üzerindeki etkileri ile çeşitlerin tuza karşı reaksiyonları fizyolojik açıdan araştırılmıştır. Yapılan genel değerlendirmelere göre ortamlara, tuz konsantrasyonlarına ve süreleri ile çeşitlere bağlı olarak tuz uygulamalarının yaprak ve kök kuru ağırlığım azalttığı, bitkilerde farklı şiddetlerde zararlanmalara neden olduğu saptanmıştır. Aynı şekilde tuz uygulama süresinin artmasına bağlı olarak bitki canlılığının, meyve sayısının ve toplam verimin azaldığı belirlenmiştir. NaCl uygulamalarının yaprak oransal su kapsamım etkilemediği, turgor kaybım ve toplam klorofil miktarım arttırdığı saptanmıştır. Tuz uygulamaları sonucunda konsantrasyonlara, uygulama sürelerine ve çeşitlere bağlı olarak toplam protein ve toplam amino asit miktarlarında azalış veya artışlar olduğu gözlenmiştir. Uygulamalar sonunda en fazla değişime uğrayan amino asitlerin ise; prolin, aspartik asit, alanın ve glutamik asit olduğu belirlenmiştir. Bitkilerin toprak üstü organlarında, tuz uygulamaları sonucu Na, Cl, Fe ve Mn miktannm arttığı; K miktarının azaldığı; Ca, Mg, P, Zn ve Cu miktarının değişmediği belirlenmiştir. Toprak altı organlarda ise Na, Cl, Zn ve Cu miktarının arttığı; K ve Mg miktarının azaldığı; Ca, P, Fe ve Mn miktarının ise tuz uygulamalarından etkilenmediği gözlenmiştir. Ayrıca tuz uygulamalarının bitkilerin farklı organlarında K:Na oranını azalttığı, Na:Ca oranım ise arttırdığı tespit edilmiştir. Genel olarak tuz uygulamaları meyvede toplam şeker, titre edilebilir asit ve C vitamini miktarını arttırmış, meyve rengini iyileştirmiş; fakat meyve lezzeti artan tuz konsantrasyonu ile birlikte bozulmuştur. Camarosa ve Tioga çilek çeşitleri çoğu parametrede genellikle Chandler'a göre tuza daha dayanıklı bir karakter göstermiştir. Ayrıca perlitzeolit (1:1) ortamının, perlit ortamına oranla, bitkilerin tuza dayanıklılık performansları açısından daha olumlu sonuç verdiği gözlenmiştir.
The effects of salt (NaCl) applications of various concentrations (0, 500, 1000 and 2000 mg/L) for various exposure times (28 days, 69 days, 183 days) on the plant and fruit characteristics of Camarosa, Tioga and Chandler strawberry varieties grown in perlite and perlite:zeolite (1:1) media and physiological responses of the varieties to the salt applications were investigated. According to the general evaluation, it was found that, salt applications reduced the leaf and root dry weight depending on the media, the salt concentrations and the exposure times, also it caused some damages in plants in various levels. Moreover plant viability, fruit number and total yield reduced, depending on the increase in salt exposure time. It was found that, NaCl applications did not effect the relative leaf water content, but increased the turgor losses. Total chlorophyll amount in the leafs was increased as a result of salt applications. At the end of the treatments, it was observed some increases or decreases in the total proteins and amino acids contents depending on the salt concentrations, exposure times and the varieties. As the most variable amino acids, proline, aspartic acid, alanine and glutamic acid were determined under salty conditions in the plants. With the effect of salt applications, the amount of Na, CI, Fe and Mn increased; while the amount of K decreased. The amount of Ca, Mg, P, Zn and Cu did not change in the above ground part of plants. In roots, it was observed that the amount of Na, CI, Zn and Cu increased; the amount of K and Mg decreased; Ca, P, Fe and Mn were not affected from the salt application. In addition, it was determined that the salt applications decreased the K:Na ratio and increased the Na:Ca ratio in various plant parts. In general, it was found that salt applications increased the content of total sugar, titratable acidity and vitamin C in fruit and improved fruit colour. However, the fruit taste became bad by the increased salt concentration The results indicated that, Camarosa and Tioga strawberry varieties had more resistant character than Chandler. In addition, regarding the salt resistant performance of plants, perlite:zeolite (1:1) medium had more effective results than perlite.
The effects of salt (NaCl) applications of various concentrations (0, 500, 1000 and 2000 mg/L) for various exposure times (28 days, 69 days, 183 days) on the plant and fruit characteristics of Camarosa, Tioga and Chandler strawberry varieties grown in perlite and perlite:zeolite (1:1) media and physiological responses of the varieties to the salt applications were investigated. According to the general evaluation, it was found that, salt applications reduced the leaf and root dry weight depending on the media, the salt concentrations and the exposure times, also it caused some damages in plants in various levels. Moreover plant viability, fruit number and total yield reduced, depending on the increase in salt exposure time. It was found that, NaCl applications did not effect the relative leaf water content, but increased the turgor losses. Total chlorophyll amount in the leafs was increased as a result of salt applications. At the end of the treatments, it was observed some increases or decreases in the total proteins and amino acids contents depending on the salt concentrations, exposure times and the varieties. As the most variable amino acids, proline, aspartic acid, alanine and glutamic acid were determined under salty conditions in the plants. With the effect of salt applications, the amount of Na, CI, Fe and Mn increased; while the amount of K decreased. The amount of Ca, Mg, P, Zn and Cu did not change in the above ground part of plants. In roots, it was observed that the amount of Na, CI, Zn and Cu increased; the amount of K and Mg decreased; Ca, P, Fe and Mn were not affected from the salt application. In addition, it was determined that the salt applications decreased the K:Na ratio and increased the Na:Ca ratio in various plant parts. In general, it was found that salt applications increased the content of total sugar, titratable acidity and vitamin C in fruit and improved fruit colour. However, the fruit taste became bad by the increased salt concentration The results indicated that, Camarosa and Tioga strawberry varieties had more resistant character than Chandler. In addition, regarding the salt resistant performance of plants, perlite:zeolite (1:1) medium had more effective results than perlite.
Description
Keywords
Çilek, Yetiştirme ortamı, Tuz stresi, Amino asitler, İyonlar, Strawberry, Growth medium, Salt stress, Amino acid, Ions
Citation
Turhan, E. (2002). Farklı ortamlarda yetiştirilen çileklerin tuza dayanıklılık fizyolojileri üzerine araştırmalar. Yayınlanmamış doktora tezi. Uludağ Üniversitesi Fen Bilimleri Enstitüsü.