The Effects of Different Plant Activators on Protein, Lipid and Fatty Acids in Snack-Seed Pumpkin

Aygul Dayan; Nebahat Sari; Fatih Özogul

doi:10.56431/p-8digd6

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The Effects of Different Plant Activators on Protein, Lipid and Fatty Acids in Snack-Seed Pumpkin
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HomeInternational Letters of Natural SciencesInternational Letters of Natural Sciences Vol. 72The Effects of Different Plant Activators on...

The Effects of Different Plant Activators on Protein, Lipid and Fatty Acids in Snack-Seed Pumpkin

Abstract:

In this study, Nusem and Beppo snack seed pumpkin cultivars were used to determine the effects of different plant activators on seed protein, lipid and fatty acids contents. In the context of study, plant activators consist of Crop-set (CR), EM1, ERS, Vitormone-Plus Drip (VIT), Bacillus subtilis (OSU 142), Bacillus megatorium (M3), Azospirillum sp. (SP 245), Spirulina platensis (SIP), Ecocompost (EKO), Camli Botanica liquid organic fertilizer (BOT) and Zincon (ZIN) were used as organic fertilizer. In the experiment, the plant activators were applied to the plants alone or in combination with each other and organic fertilizer. Two separate control groups which were organic and conventional (CONV.) fertilizer have been identified. As a result of the use of different plant activators, the highest protein content was obtained from CONV. application (35.50%), M3+SP 245 (33.09%) and M3 (33.04%); the highest lipid content was observed from SP 245+OG (45.90%), CR (44.48%) and SIP+OG (44.26%) applications. The use of different plant activators effected the fatty acid contents of seeds. Total 11 fatty acids were identified. Among the fatty acids, C16:0 (Palmitic acid), C18:0 (Stearic acid), C18:1 (Oleic acid) and C18:2 (Linoleic acid) were found dominant.

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Periodical:

International Letters of Natural Sciences (Volume 72)

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1-6

DOI:

https://doi.org/10.56431/p-8digd6

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Online since:

November 2018

Authors:

Aygul Dayan*, Nebahat Sari, Fatih Özogul

Keywords:

Chemical Analysis, Plant Activators, Snack Pumpkin

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Creative Commons CC BY 4.0

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* - Corresponding Author

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