Farklı demir (Fe) formu uygulamalarının ekmeklik ve makarnalık buğday çeşitlerinin tane Fe konsantrasyonuna etkisi

Year 2021, Volume: 25 Issue: 2, 244 - 253, 23.06.2021

Selçuk Uysal Halil Erdem , Cabir Çağrı Gence

https://doi.org/10.29050/harranziraat.875694

Cited By: 2

Abstract

Bu çalışmada, sera koşullarında ekmeklik ve makarnalık buğday çeşitlerine farklı Fe form (FeSO₄.7H₂O; Fe-EDTA; Fe-EDDHA) ve uygulama şekillerinin (toprak, yaprak ve toprak+yaprak) tane Fe konsantrasyonuna olan etkisi araştırılmıştır. Elde edilen sonuçlara göre; topraktan (0 ve 5 mg Fe kg^-1), yapraktan (%0.2 Fe) , toprak + yapraktan (0 ve 5 mg Fe kg^-1 toprak + %0.2 Fe yaprak) farklı Fe formu (özellikle Fe-EDTA ve FeSO₄₎ uygulamalarının ekmeklik ve makarnalık buğday çeşitlerinin kuru madde verimi, tane verimi ve 1000 tane ağırlıkları ile tane Fe konsantrasyonlarında istatiksel (p<0.05) olarak önemli düzeyde artışlara neden olduğu tespit edilmiştir. Ekmeklik buğday çeşidinin kontrol uygulamasında tane Fe konsantrasyonu 29.2 mg kg^-1 iken, toprak+yapraktan Fe uygulamasıyla tane Fe konsantrasyonu sıra ile FeSO₄ formunda 44.3 mg kg^-1 (%51.7 artış), Fe-EDTA formunda 43.7 mg kg-¹ (%53.4 artış), Fe-EDDHA formunda ise 44.8 mg kg^-1’a (%49.6 artış) çıkmıştır. Uygulama şekilleri bakımından tane Fe konsantrasyonları değerlendirildiğinde, toprak+yaprak uygulamasının diğer uygulamalara (toprak, yaprak) göre ekmeklik ve makarnalık buğday çeşitlerinin tane Fe konsantrasyonlarında daha fazla artışa neden olduğu görülmüştür. Sonuç olarak FeSO₄ ve Fe-EDTA formlarının toprak+yaprak uygulamaları ile ekmeklik ve makarnalık buğday çeşitlerinin hem verim parametreleri hem de tane Fe konsantrasyonlarında önemli düzeyde artışa neden olduğu ortaya çıkmıştır.

Keywords

Demir, Form, Uygulama, Metot, Tahıl

The effect of different iron (Fe) form applications on the grain Fe concentration of bread and durum wheat varieties

Abstract

In this study, the effect of different Fe forms (FeSO₄.7H₂O; Fe-EDTA; Fe-EDDHA) and application methods (soil, foliar, soil+foliar) on grain Fe concentrations on bread and durum wheat varieties under greenhouse conditions was investigated. According to the obtained results; It was revealed that different Fe form applications (especially Fe-EDTA and FeSO₄) from soil (0 and 5 mg Fe kg^-1), leaf (%0.2 Fe), soil and leaf (0 and 5 mg Fe kg^-1+ %0.2 Fe) caused statistically (p <0.05) significant increases in dry matter, grain and 1000 grain yields and grain Fe concentrations of bread and durum wheat varieties. While the grain Fe concentration was 29.2 mg kg^-1 in the control application of the bread wheat variety, the grain Fe concentration increased to 44.3 mg kg^-1 (51.7% increase) in the FeSO₄ form, 43.7 mg kg^-1 (53.4% increase) in the Fe-EDTA form and 44.8 mg kg^-1 (49.6% increase) in the Fe-EDDHA form with the soil + leaf Fe application. When the grain Fe concentrations were evaluated in terms of the application methods, it was seen that the soil + leaf application caused a greater increase in the grain Fe concentrations of bread and durum wheat varieties compared to other applications (soil, leaves). As a result, it was revealed that FeSO₄ and Fe-EDTA forms caused a significant increase in both yield parameters and grain Fe concentrations of bread and durum wheat varieties with soil + leaf applications.

Keywords

Iron, Form, Application, Method, Cereal

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