Effect of Water Content in Coir Substrates on the Growth and Yield of Mini-Paprika in Summer Hydroponics
2012
Rhee, H.C., Protected Horticulture Experiment Station, National Institute of Horticultural and Herbal Science, Busan, Republic of Korea | Choi, G.L., Protected Horticulture Experiment Station, National Institute of Horticultural and Herbal Science, Busan, Republic of Korea | Roh, M.Y., Protected Horticulture Experiment Station, National Institute of Horticultural and Herbal Science, Busan, Republic of Korea | Jeong, J.W., Protected Horticulture Experiment Station, National Institute of Horticultural and Herbal Science, Busan, Republic of Korea | Cho, M.H., Protected Horticulture Experiment Station, National Institute of Horticultural and Herbal Science, Busan, Republic of Korea | Kim, Y.C., Protected Horticulture Experiment Station, National Institute of Horticultural and Herbal Science, Busan, Republic of Korea | An, C.G., Gyeongnam Agricultural Research and Extension Service, Jinju, Republic of Korea
This study was carried out to investigate the effect the water content in coir substrates as according to growth stage on the growth and yield of mini-paprika of three varieties 'E 499524' (red color), 'E 499526' (yellow colar) and 'E 499531' (orange colar) in summer hydroponics. Treatments of I, Ⅱ and Ⅲ were composed of 55-65-60, 50-60-55 and 45-55-50% in water contents of growth stages, respectively. Time domain reflectometry (TDR) sensors were used in a drip irrigation system. The early growth of minipaprika was increased by high medium water content of treatment I in all of three varieties. Mean fruit weight was not affected by medium water content, but the fruit number per plant and yield were increased at high medium water content of treatment I. The Yield of treatment I was higher than that of treatment Ⅱ and Ⅲ in all of three varieties. The sugar content was increased by low medium water content of treatment in all of three varieties. The incidence of brown-stem fruit, blossom-end rot and sunburn was decreased with increasing water content of medium. Occurred in the low water content of medium. Mineral contents of fruits such as nitrogen (N), potassium (K), calcium (Ca), magnesium (Mg) etc. were not affected in all of three varieties.
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