Energy balance and greenhouse gas (GHG) emissions of sauceboat pepper (Capsicum annuum L.) production in Türkiye
Yükleniyor...
Tarih
2022
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Gültekin Özdemir
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
In 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.
Açıklama
Anahtar Kelimeler
Energy ratio, Sauceboat pepper, Greenhouse gas ratio, Greenhouse gas emissions
Kaynak
International Journal of Agriculture, Environment and Food Sciences
WoS Q Değeri
Scopus Q Değeri
Cilt
6
Sayı
4
Künye
Baran, M. F., Eliçin, A. K., Bellitürk, K. ve Çelik, A. (2022). Energy balance and greenhouse gas (GHG) emissions of sauceboat pepper (Capsicum annuum L.) production in Türkiye. International Journal of Agriculture, Environment and Food Sciences, 6(4), 605-613.
