Sürdürülebilir Kalkınma Amaçları

• 3

• MakaleYalnız künye2024/r/bayburt/13117
  Synergistic Strategies for Overcoming Salt Stress in Strawberry Farming: The Use of Organic Fertilizers and Plant Growth Promoting Rhizobacteria (PGPR)

  Yavuz, Aysegul; Erdogan, Ummugulsum; Turan, Metin; Argın, Sanem; Kocaman, Ayhan

  The study was carried out under salt-stress conditions, and three non-microbial commercial organic fertilizers purchased from Humintech GmbH (Grevenbroich, Germany) were applied to the soil for strawberry plants. The three promoters were Fulvagra®, based on fulvic acid, Liqhumus®, based on humic acid, and Microsense Root®, also based on humic acid. Treatment with Fulvagra® resulted in a remarkable 69.90% increase in average fruit weight and a 39.52% increase in yield in strawberry plants. These improvements remained significant when combined with plant growth promoting rhizobacteria (PGPR), resulting in a 61.81% increase in fruit weight and a 45.21% increase in yield. Liqhumus® treatment resulted in a significant 49.95% increase in fruit weight and a 39.30% increase in fruit yield. The introduction of PGPR further enhanced these effects by increasing fruit weight by 87.70% and yield by 63.84%. The Microsense Root® treatment showed 31.07 and 61.87% improvements for the respective parameters. In conjunction with this treatment, the use of PGPR produced the most significant results, with increases of 121.14 and 65.37% for respective parameters. These results indicate that the combined use of non-microbial commercial organic fertilizers with PGPR leads to higher efficiency and is promising for sustainable agricultural practices, particularly in improving the resistance of strawberry plants to salt-induced stress.

  • 
  AtıfScopus4·WoS5·OpenAlex5

  İncele
• MakaleAçık Erişim2024/r/bayburt/12905
  Olive Oil Production Forecasts for a Macro Perspective during 2024–2027

  Kurtoğlu, Seval; Uzundumlu, Ahmet Semih; Gövez, Elif

  Olive oil, which is part of the Mediterranean diet, is one of the most important foods for a healthy diet. The number of countries that produce these important foods has not increased significantly over the years. However, the number of exporting countries tripled in the same period. This study aimed to predict the countries that will lead olive oil production globally between 2024 and 2027 by using the production data from the period 1961–2023. The data were analyzed using the ARMA model in the statistical program SAS. According to the results for the 10-year period of 1961–1970, there were 25–26 olive-oil-producing countries in the world. Approximately 31.26% of olive oil production was in Italy, 28.32% in Spain, 13.14% in Greece, 7.80% in Turkey, and 5.74% in Portugal. According to the average production for the period 2024–2027, it is estimated that 34 and 35 countries will produce olive oil, with 29.93%, 9.08%, 9.06%, 9.00%, and 8.90% of the world’s production provided by Spain, Greece, Turkey, Morocco, and Italy, respectively. These five countries account for 65.96% of the world’s production level. The estimation results of this study found that there are many exporting countries other than the leading producer countries thus showing that the producer countries do not have a forceful marketing concept, and therefore intermediaries emerge. For this reason, producer countries such as Turkey, Tunisia, and Morocco, which are not very competent in marketing, will have more say in the market by using their resources more effectively and making more effective strategies with an improved production and marketing approach.

  • 
  AtıfScopus27·WoS28·OpenAlex30

  İncele
• MakaleYalnız künye2024/r/bayburt/11813
  A Comparative Study on the Bioactivity and Mineral Content of Different Grapevine (Vitis vinifera L.) Leaves Cultivated in Türkiye

  Yildiz, Hilal; Cakir, Ozlem; Cakiroglu, Kubra; Karatas, Neva

  The mineral composition, total phenolic content, radical scavenging, and antibacterial activity of 17 Vitis vinifera L. leaves obtained from vineyards in northeast Türkiye were investigated in this study. The antibacterial activities of grapevine leaf extracts were investigated by the disk diffusion method against five bacterial strains, and all leaf extracts showed inhibitory activity on both Bacillus cereus and Staphylococcus aureus. The radical scavenging activity of grapevine leaf extracts was evaluated using the DPPH (2,2-diphenyl-1-picryl hydrazyl) and ABTS (2,2-azino-bis-3-ethylbenzothiazoline-6-sulfonic acid) assays. The ‘Gineş’ cultivar had the highest level of radical scavenging activity, while the ‘Ciklap’ cultivar had the lowest. The total phenolic content of leaf extracts was in the range of 172.66–483.33 µg GAE/mg DW. Grapevine leaf extracts were examined in terms of 15 different elements. The most abundant element in varieties of grapevine leaves was potassium, and its concentration varied between 5208.83 and 13,586.49 mg/kg. The results indicated that V. vinifera L. leaves had strong antioxidant and antibacterial activity, and the varieties of grapevine had a significant impact on these parameters (p < 0.001). Mineral and trace element contents were also significantly affected by cultivars (p < 0.05).

  • 
  AtıfScopus6·WoS5·OpenAlex6

  İncele