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THE EFFECT of DIFFERENT PHOSPHORUS and NITROGEN DOSES on BEAN’s (Phaseolus vulgaris L.) GRAIN QUALITY

Yıl 2023, Cilt: 5 Sayı: 4, 76 - 82, 30.11.2023

Öz

Leguminous plants fix nitrogen in the air by forming nodules. Phosphorus fertilizer, on the other hand, contributes to plant growth and grain yield together with nitrogen. For this purpose, four phosphorus (0, 3, 6, 9 kg da-1) and four nitrogen (0, 4, 8, 12 kg da-1) doses were applied to the Göksun bean variety, and the most appropriate dose for plant growth and grain yield was tried to be determined. In the study, the oil rate (%), ash rate (%), moisture rate (%), fiber rate (%), protein rate (%), starch rate (%) and thousand grain weight (g) values of Göksun bean cultivar were investigated. The study found that nitrogen fertilization significantly affected starch content and thousand-seed weight, two of the most important grain quality criteria for beans. The highest thousand-grain weight was obtained with the 12 kg da-1 nitrogen dose and the combination of 12 kg da-1 nitrogen and 6 kg da-1 phosphorus doses.

Kaynakça

  • Acar, Ö. (2019). Karabuğday çeşitlerinde farklı ekim zamanlarının verim ve verim ögeleri üzerine etkisi. (Yüksek lisans tezi, Ankara Üniversitesi, Ankara). Erişim adresi https://tez.yok.gov.tr/UlusalTezMerkezi/tezSorguSonucYeni.jsp.
  • Akçin, A. (1975). A Study on the Effect of Irrigation and Nitrogen Fertilization on Grain Yield, Protein Amount of Grain and Nodule Number in Roots of Field Beans Cultivated in Erzurum Ecological Conditions. Ataturk University. Faculty of Agriculture Publications. No: 157. Erzurum
  • Akçin, A. (1988). Edible Grain Legumes. Selçuk University, Agriculture Fakulty:8-43. Konya
  • Alfaro‐Diaz, A., Escobedo, A., Luna‐Vital, D. A., Castillo‐Herrera, G., & Mojica, L. (2023). Common beans as a source of food ingredients: Techno‐functional and biological potential. Comprehensive Reviews in Food Science and Food Safety.
  • Altunkaynak, A. Ö. and Ceyhan, E. (2018). Fasulyede (Phaseolus vulgaris L.) farklı azot dozlarının ve bakteri aşılamasının tane verimi ve verim özellikleri üzerine etkileri. Selcuk Journal of Agriculture and Food Sciences, 32(2), 91-98.
  • Arıoğlu, H. (1994). Yağ Bitkileri (Soya ve Yerfıstığı). Ç.Ü. Ziraat Fakültesi Ders Kitabı No:35, s.1, Adana.
  • Aydoğan, S., Şahin, M., Göçmen Akçacık, A., Hamzaoğlu, S., Demir, B., Mecitoğlu Güçbilmez, Ç., Gür, S., Keleş, R. (2020). Determination of quality characteristics of some dry bean (Phaseolus vulgaris L.) genotypes in Konya conditions. Academic Journal of Agriculture 9(2): 259-270 Doi: http://dx.doi.org/10.29278/azd.674716.
  • Barampama, Z. and Simard, E.R. (1994). Oligosaccharides, Antinutritional Factors and Protein Digestibility of Dry Beans as Affected by Processing. Journal of Food Science. 59: (4) 833–838.
  • Bednar, G.E., Patil, A.R., Murray, S.M., Grieshop, C.M., Merchen, N.R., Fahey, G.C. (2001). Starch and Fiber Fractions in Selected Food and Feed Ingredients Affect Their Small Intestinal Digestibility and Fermentability and Their Large Bowel Fermentability in vitro in a Canine Model. Department of Animal Sciences University of Illinois, Urbana.
  • Broughton, W.J., Hernández, G., Blair, M., Beebe, S., Gepts, P., Vanderleyden, J. (2003). Beans (Phaseolus spp.) Model food legumes. Plant Soil, 252, 55-128.
  • Cemeroğlu, B., J. Acar, (1986). Fruit and Vegetable Processing Technology. Food Technology Association Publications No:6, p: 508.
  • Demircan, Ş. (2018). Development of high grain yield dry bean lines. (Master's thesis). Selcuk University, Institute of Science and Technology, Konya.
  • Dzudie, T. and Hardy, J. (1999). Physicochemical and Functional Properties of Flours Prepared from Common Beans and Green Mung Beans. J. Agric. Food Chem. 44, 30293032.
  • The Food and Agriculture Organization (FAO). Data. 16.06.2020. https://www.fao.org/faostat/en/#data/QV Gökçinar, F. (2000). The Relationship Between the Elements Forming the Grain in Dried Bean Varieties and Its Effect on Quality. Selcuk University Faculty of Science, Field Crops Department. Master Thesis
  • Günay, A. (1992). Special Vegetable Cultivation (Volume IV). A.O.Z.F. Department of Horticulture. Ankara, p. 103 Guvenc, I and Gungor, F. (1996). Seed characteristics of registered bean cultivars in Turkey. Ataturk Univ. Agric. Fac. J, 27(4), 524-529.
  • İdikut, L and Karabacak, T. (2020). Investigation of Grain Characters of Some Bean Varieties in Eastern Anatolian Conditions. Turkish Journal of Agriculture -Food Science and Technology, 8(9): 1918-1922, DOI:https://doi.org/10.24925/turjaf.v8i9.1918-1922.3526.
  • İyigün, T and Kayan, N. (2019). Adaptation abilities of some bean genotypes to Eskişehir conditions. Academic Journal of Agriculture 8(2): 291-300. Doi: http://dx.doi.org/10.29278/azd.597086.
  • Kaçar, O., Çakmak, F., Çöplü, N. and Azkan, N. (2004). Bursa Koşullarında Bazı Kuru Fasulye Çeşitlerinde (Phaseolus vulgaris L.) Determination of the Effect of Bacterial Vaccination and Different Nitrogen Doses on Yield and Yield Components. Uludag University Faculty of Agriculture Journal, 18(1): 207-218
  • Karasu, A. (1988). Research on Important Agricultural Characteristics of Some Beans (Plaseolus vulgaris L.) Cultivated in Bursa Region. Uludag University, Institute of Science and Technology, Department of Field Crops Master's Thesis Bursa.
  • Kwak, M. And Gepts, P. (2009) Structure of genetic diversity in the two major gene pools of common bean (Phaseolus vulgaris L., Fabaceae). Theor. Appl. Genet., 118: 979-992.
  • Mtua, K.A. (2015). Effects of Different Amounts of Phosphorus and Tkihumas Applications on Yield and Quality of Bean Plant. Selcuk University Institute of Science and Technology. Master Thesis, P.67.
  • Njintang, N. Y., Mbofung, C. M. F., and Waldron, K. W. (2001). In vitro protein digestibility and physicochemical properties of dry red bean (Phaseolus vulgaris) flour: effect of processing and incorporation of soybean and cowpea flour. Journal of Agricultural and Food Chemistry, 49(5), 2465-2471.
  • Öztürk, C. (2019). The Effects of Irrigated Nitrogen Fertilization on Yield, Yield Components and Nodulation in Beans (Phaseolus vulgaris L.). Ankara University, Institute of Science and Technology. Master Thesis, P. 50. Peirce, L.E. (1987). Vegetables: Characteristics, Production and Marketing. USA, s 433.
  • Pekşen, E. ve Artık, C. (2004). Antinutritional substances and nutritional values of legumes, OMU Journal of Agriculture, 20 (2), 110-120.
  • Pekşen, E. and Artık, C. (2005). Antinutritional substances and nutritional values of legumes. Anatolian Journal of Agricultural Sciences 20 (2), 110-120.
  • Perez, H. M., Guerra, H. E., García, V. B. (1997). Determination termination of Insoluble Dietary Fiber Compounds: Cellulose, Hemicellulose and Lignin in Legumes Departamento de Nutricion Bromatología. Facultad de Farmacia. Universidad de Granada. 18071 Granada. Spain.
  • Sbellie - Dessert, K. C., F, A.Bliss (1991). Genetic Improvement of Food Quality Factors. Common Beans (Edited by A. Van Schoonhoven and O. Voysest). C.A.B. Oxon, UK„ p 649-706.
  • Shimelis, E. A., & Rakshit, S. K. (2005). Proximate composition and physico-chemical properties of improved dry bean (Phaseolus vulgaris L.) varieties grown in Ethiopia. LWT-Food Science and Technology, 38(4), 331-338.
  • Shimelis, E.A., Meaza, M., Rakshit, S.K. (2006). Physico-chemical Properties, Pasting Behavior and Functional Characteristics of Flours and Starches from Improved Bean (Phaseolus vulgaris L.) Varieties Grown in East Africa. Agricultural Engineering International: the CIGR Ejournal Manuscript FB 05015.Vol.III.S:1-19.
  • Shimelis, E.A., Rakshit, S.K. (2005). Proximate composition and physico-chemical properties of improved dry bean (Phaseolus vulgaris) varieties grown in Ethiopia. Food engineering and bioprosess technology program, Asian institute of technology, serd, Phailand box 4 Klon Luang, Pathumthani 12120, Bangkok, Thailand.
  • Steel, C.J., Sgarbieri, V.C., Jackix, M.H. (1995). Use of Extrusion Technology to Overcome Undesirable Properties of Hard-to-cook Dry Beans (Phaseolus vulgaris L.). J. Agric.Food Chem. 43, 2487–2492.
  • Türkiye İstatistik Kurumu. Bitkisel üretim istatistikleri. Erişim 25.11.2023 https://data.tuik.gov.tr/Kategori/GetKategori?p=tarim-111&dil=1
  • Türksoy, S. (2018). Determination of Chemical, Functional and Rheological Properties of Whole Grain Legume Flours. Gıda The Journal of Food, 43 (1):78-89. doi: 10.15237/gida.GD17078
  • Uysal, F. (2002). Effects of quality function on legume export in Turkey (Master's thesis, Akdeniz Üniversitesi).
  • Wiryaman, K.G. (1997). Final Raport For Project: UQ-21E New Vegetable Protein For Layers, Departman of Animal Production The University of Queensland Gatton 4345, S:1-102.

Fasulyenin (Phaseolus Vulgaris L.) Tane Kalitesine Farklı Fosfor ve Azot Dozlarının Etkisi

Yıl 2023, Cilt: 5 Sayı: 4, 76 - 82, 30.11.2023

Öz

Baklagil bitkileri nodül oluşturarak havanın azotunu fikse etmektedir. Fosfor gübresi ise azot ile birlikte bitki gelişimi ve tane verimine katkı sağlamaktadır. Bu nedenle Kahramanmaraş koşullarında Göksun fasulye çeşidine dört fosfor (0, 3, 6, 9 kg da-1) ve dört azot (0, 4, 8, 12 kg da-1) dozu uygulanarak, bitkinin gelişim gösterdiği en uygun dozun belirlenmesi amaçlanmıştır. Araştırmada Göksun fasulye çeşidinin yağ oranı (%), kül oranı (%), nem oranı (%), lif oranı (%), protein oranı (%), nişasta oranı (%) ve bin tane ağırlığı (g) değerleri incelenmiştir. Yapılan araştırma sonucunda; azotlu gübrelemenin, fasulyenin en önemli tane kalite kriterleri olan nişasta oranı ve bin tane ağırlığı özelliklerinde istatistiksel olarak önemli bir farklılığa neden olduğu tespit edilmiştir. En yüksek bin tane ağırlığı değeri 12 kg da -1 azot dozundan elde edilmiş olup, bulguları azot x fosfor dozu interaksiyonu olarak ele aldığımızda ise en yüksek bin tane ağırlığı değerinin 6 kg da-1 P x 12 kg da -1 N dozu kombinasyonu ile elde edildiği belirlenmiştir.

Kaynakça

  • Acar, Ö. (2019). Karabuğday çeşitlerinde farklı ekim zamanlarının verim ve verim ögeleri üzerine etkisi. (Yüksek lisans tezi, Ankara Üniversitesi, Ankara). Erişim adresi https://tez.yok.gov.tr/UlusalTezMerkezi/tezSorguSonucYeni.jsp.
  • Akçin, A. (1975). A Study on the Effect of Irrigation and Nitrogen Fertilization on Grain Yield, Protein Amount of Grain and Nodule Number in Roots of Field Beans Cultivated in Erzurum Ecological Conditions. Ataturk University. Faculty of Agriculture Publications. No: 157. Erzurum
  • Akçin, A. (1988). Edible Grain Legumes. Selçuk University, Agriculture Fakulty:8-43. Konya
  • Alfaro‐Diaz, A., Escobedo, A., Luna‐Vital, D. A., Castillo‐Herrera, G., & Mojica, L. (2023). Common beans as a source of food ingredients: Techno‐functional and biological potential. Comprehensive Reviews in Food Science and Food Safety.
  • Altunkaynak, A. Ö. and Ceyhan, E. (2018). Fasulyede (Phaseolus vulgaris L.) farklı azot dozlarının ve bakteri aşılamasının tane verimi ve verim özellikleri üzerine etkileri. Selcuk Journal of Agriculture and Food Sciences, 32(2), 91-98.
  • Arıoğlu, H. (1994). Yağ Bitkileri (Soya ve Yerfıstığı). Ç.Ü. Ziraat Fakültesi Ders Kitabı No:35, s.1, Adana.
  • Aydoğan, S., Şahin, M., Göçmen Akçacık, A., Hamzaoğlu, S., Demir, B., Mecitoğlu Güçbilmez, Ç., Gür, S., Keleş, R. (2020). Determination of quality characteristics of some dry bean (Phaseolus vulgaris L.) genotypes in Konya conditions. Academic Journal of Agriculture 9(2): 259-270 Doi: http://dx.doi.org/10.29278/azd.674716.
  • Barampama, Z. and Simard, E.R. (1994). Oligosaccharides, Antinutritional Factors and Protein Digestibility of Dry Beans as Affected by Processing. Journal of Food Science. 59: (4) 833–838.
  • Bednar, G.E., Patil, A.R., Murray, S.M., Grieshop, C.M., Merchen, N.R., Fahey, G.C. (2001). Starch and Fiber Fractions in Selected Food and Feed Ingredients Affect Their Small Intestinal Digestibility and Fermentability and Their Large Bowel Fermentability in vitro in a Canine Model. Department of Animal Sciences University of Illinois, Urbana.
  • Broughton, W.J., Hernández, G., Blair, M., Beebe, S., Gepts, P., Vanderleyden, J. (2003). Beans (Phaseolus spp.) Model food legumes. Plant Soil, 252, 55-128.
  • Cemeroğlu, B., J. Acar, (1986). Fruit and Vegetable Processing Technology. Food Technology Association Publications No:6, p: 508.
  • Demircan, Ş. (2018). Development of high grain yield dry bean lines. (Master's thesis). Selcuk University, Institute of Science and Technology, Konya.
  • Dzudie, T. and Hardy, J. (1999). Physicochemical and Functional Properties of Flours Prepared from Common Beans and Green Mung Beans. J. Agric. Food Chem. 44, 30293032.
  • The Food and Agriculture Organization (FAO). Data. 16.06.2020. https://www.fao.org/faostat/en/#data/QV Gökçinar, F. (2000). The Relationship Between the Elements Forming the Grain in Dried Bean Varieties and Its Effect on Quality. Selcuk University Faculty of Science, Field Crops Department. Master Thesis
  • Günay, A. (1992). Special Vegetable Cultivation (Volume IV). A.O.Z.F. Department of Horticulture. Ankara, p. 103 Guvenc, I and Gungor, F. (1996). Seed characteristics of registered bean cultivars in Turkey. Ataturk Univ. Agric. Fac. J, 27(4), 524-529.
  • İdikut, L and Karabacak, T. (2020). Investigation of Grain Characters of Some Bean Varieties in Eastern Anatolian Conditions. Turkish Journal of Agriculture -Food Science and Technology, 8(9): 1918-1922, DOI:https://doi.org/10.24925/turjaf.v8i9.1918-1922.3526.
  • İyigün, T and Kayan, N. (2019). Adaptation abilities of some bean genotypes to Eskişehir conditions. Academic Journal of Agriculture 8(2): 291-300. Doi: http://dx.doi.org/10.29278/azd.597086.
  • Kaçar, O., Çakmak, F., Çöplü, N. and Azkan, N. (2004). Bursa Koşullarında Bazı Kuru Fasulye Çeşitlerinde (Phaseolus vulgaris L.) Determination of the Effect of Bacterial Vaccination and Different Nitrogen Doses on Yield and Yield Components. Uludag University Faculty of Agriculture Journal, 18(1): 207-218
  • Karasu, A. (1988). Research on Important Agricultural Characteristics of Some Beans (Plaseolus vulgaris L.) Cultivated in Bursa Region. Uludag University, Institute of Science and Technology, Department of Field Crops Master's Thesis Bursa.
  • Kwak, M. And Gepts, P. (2009) Structure of genetic diversity in the two major gene pools of common bean (Phaseolus vulgaris L., Fabaceae). Theor. Appl. Genet., 118: 979-992.
  • Mtua, K.A. (2015). Effects of Different Amounts of Phosphorus and Tkihumas Applications on Yield and Quality of Bean Plant. Selcuk University Institute of Science and Technology. Master Thesis, P.67.
  • Njintang, N. Y., Mbofung, C. M. F., and Waldron, K. W. (2001). In vitro protein digestibility and physicochemical properties of dry red bean (Phaseolus vulgaris) flour: effect of processing and incorporation of soybean and cowpea flour. Journal of Agricultural and Food Chemistry, 49(5), 2465-2471.
  • Öztürk, C. (2019). The Effects of Irrigated Nitrogen Fertilization on Yield, Yield Components and Nodulation in Beans (Phaseolus vulgaris L.). Ankara University, Institute of Science and Technology. Master Thesis, P. 50. Peirce, L.E. (1987). Vegetables: Characteristics, Production and Marketing. USA, s 433.
  • Pekşen, E. ve Artık, C. (2004). Antinutritional substances and nutritional values of legumes, OMU Journal of Agriculture, 20 (2), 110-120.
  • Pekşen, E. and Artık, C. (2005). Antinutritional substances and nutritional values of legumes. Anatolian Journal of Agricultural Sciences 20 (2), 110-120.
  • Perez, H. M., Guerra, H. E., García, V. B. (1997). Determination termination of Insoluble Dietary Fiber Compounds: Cellulose, Hemicellulose and Lignin in Legumes Departamento de Nutricion Bromatología. Facultad de Farmacia. Universidad de Granada. 18071 Granada. Spain.
  • Sbellie - Dessert, K. C., F, A.Bliss (1991). Genetic Improvement of Food Quality Factors. Common Beans (Edited by A. Van Schoonhoven and O. Voysest). C.A.B. Oxon, UK„ p 649-706.
  • Shimelis, E. A., & Rakshit, S. K. (2005). Proximate composition and physico-chemical properties of improved dry bean (Phaseolus vulgaris L.) varieties grown in Ethiopia. LWT-Food Science and Technology, 38(4), 331-338.
  • Shimelis, E.A., Meaza, M., Rakshit, S.K. (2006). Physico-chemical Properties, Pasting Behavior and Functional Characteristics of Flours and Starches from Improved Bean (Phaseolus vulgaris L.) Varieties Grown in East Africa. Agricultural Engineering International: the CIGR Ejournal Manuscript FB 05015.Vol.III.S:1-19.
  • Shimelis, E.A., Rakshit, S.K. (2005). Proximate composition and physico-chemical properties of improved dry bean (Phaseolus vulgaris) varieties grown in Ethiopia. Food engineering and bioprosess technology program, Asian institute of technology, serd, Phailand box 4 Klon Luang, Pathumthani 12120, Bangkok, Thailand.
  • Steel, C.J., Sgarbieri, V.C., Jackix, M.H. (1995). Use of Extrusion Technology to Overcome Undesirable Properties of Hard-to-cook Dry Beans (Phaseolus vulgaris L.). J. Agric.Food Chem. 43, 2487–2492.
  • Türkiye İstatistik Kurumu. Bitkisel üretim istatistikleri. Erişim 25.11.2023 https://data.tuik.gov.tr/Kategori/GetKategori?p=tarim-111&dil=1
  • Türksoy, S. (2018). Determination of Chemical, Functional and Rheological Properties of Whole Grain Legume Flours. Gıda The Journal of Food, 43 (1):78-89. doi: 10.15237/gida.GD17078
  • Uysal, F. (2002). Effects of quality function on legume export in Turkey (Master's thesis, Akdeniz Üniversitesi).
  • Wiryaman, K.G. (1997). Final Raport For Project: UQ-21E New Vegetable Protein For Layers, Departman of Animal Production The University of Queensland Gatton 4345, S:1-102.
Toplam 35 adet kaynakça vardır.

Ayrıntılar

Birincil Dil İngilizce
Konular Tahıllar ve Yemeklik Tane Baklagiller
Bölüm Makaleler
Yazarlar

Leyla İdikut 0000-0002-0685-7158

Duygu Uskutoğlu 0000-0003-0763-3487

Erken Görünüm Tarihi 30 Kasım 2023
Yayımlanma Tarihi 30 Kasım 2023
Gönderilme Tarihi 14 Eylül 2023
Yayımlandığı Sayı Yıl 2023 Cilt: 5 Sayı: 4

Kaynak Göster

APA İdikut, L., & Uskutoğlu, D. (2023). THE EFFECT of DIFFERENT PHOSPHORUS and NITROGEN DOSES on BEAN’s (Phaseolus vulgaris L.) GRAIN QUALITY. Uluslararası Anadolu Ziraat Mühendisliği Bilimleri Dergisi, 5(4), 76-82.