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    DRIP IRRIGATION AUTOMATION WITH A WATER LEVEL SENSING SYSTEM IN A GREENHOUSE
    (Pakistan Agricultural Scientists Forum, 2016) Yildirim, M.
    Automated control systems in irrigation have in recent years made considerable progress, offering a wide range of new options. In this experiment, drip irrigation system automatically governed irrigation in accordance with a water level sensing system in the mini-pan with the help of evaporation. Data acquisition was performed by an electronic circuit, which processed data and then sent the data to the microcontroller (Pic16f877). In the system, a closed loop control system based on sensing water level in the mini-pan was used to activate irrigation, thereby the system started irrigation whenever water level in the mini-pan dropped to the set level. The performance of the automated system can be increased as the irrigation timing in the software is adjusted according to plant growth stages.
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    Radiation Use Efficiency and Yield of Pepper (Capsicum annuum L. cv. California Wonder) under Different Irrigation Treatments
    (Tarbiat Modares Univ, 2017) Yildirim, M.; Demirel, K.; Bahar, E.
    This study assessed the optimum water need of pepper (Capsicum annuum L. cv. California Wonder) and the critical irrigation level to be applied in order to achieve a reasonable economic yield in water shortage conditions. In a controlled field experiment involving five different treatments, seasonal evapotranspiration for pepper fluctuated from 89 mm in the severe stress treatment (I-0.00) to 1,018 mm in the excess water application (I-1.25). The highest yield was obtained in the full treatment where water in the root zone was refilled up to field capacity. In cases of water shortage, applying water of 690 mm ensures an economical yield. Maximum leaf area index was recorded in the full treatment (I-1.00), which enabled the pepper to receive more benefit from total incoming solar radiation (average, 2,387 MJ m(-2)). An average of 555.45 MJ m(-2) was held by the pepper canopy throughout the whole growing season. Radiation use efficiency values on a dry yield basis were 0.69 g MJ(-1) in 2011 and reached 1.07 g MJ(-1) in 2012, since the leaf area index increased from 1.46 to 2.44. Therefore, averaged over two years, the peppers in the full treatment converted irrigation water of 888 mm and intercepted photosynthetically active radiation into the highest yield of 75.5 t ha(-1), which was more efficient than the excess and deficit water application treatments.
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    Radiation use efficiency and yield of pepper (Capsicum annuum L. cv. California wonder) under different irrigation treatments
    (Tarbiat Modares University, 2017) Yildirim, M.; Demirel, K.; Bahar, E.
    This study assessed the optimum water need of pepper (Capsicum annuum L. cv. California Wonder) and the critical irrigation level to be applied in order to achieve a reasonable economic yield in water shortage conditions. In a controlled field experiment involving five different treatments, seasonal evapotranspiration for pepper fluctuated from 89 mm in the severe stress treatment (I0.00) to 1,018 mm in the excess water application (I1.25). The highest yield was obtained in the full treatment where water in the root zone was refilled up to field capacity. In cases of water shortage, applying water of 690 mm ensures an economical yield. Maximum leaf area index was recorded in the full treatment (I1.00), which enabled the pepper to receive more benefit from total incoming solar radiation (average, 2,387 MJ m-2). An average of 555.45 MJ m-2 was held by the pepper canopy throughout the whole growing season. Radiation use efficiency values on a dry yield basis were 0.69 g MJ-1 in 2011 and reached 1.07 g MJ-1 in 2012, since the leaf area index increased from 1.46 to 2.44. Therefore, averaged over two years, the peppers in the full treatment converted irrigation water of 888 mm and intercepted photosynthetically active radiation into the highest yield of 75.5 t ha-1, which was more efficient than the excess and deficit water application treatments. © 2017, Tarbiat Modares University. All rights reserved.
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    Use of retentate powder in the production of white-brined cheese by the direct recombination system. 1. Effect of different protein levels on the ripening behaviour
    (2001) Avsar, Y.K.; Yildirim, M.; Yildirim, Z.
    In this study, a white-brined cheese with different protein content (?12.5,14.0,15.5 or 17.0%) but the same total solids (?40%) was produced by the direct recombination system, using retentate powder, skim-milk powder and anhydrous milk fat. For cheese-making, cheese milk composition was adjusted to the equivalent to that of cheese. During a 30 day of ripening period, changes in the gross composition, nitrogen fractions and ripening indices of cheese samples were monitored at 10 day intervals. It was found that there was no significant effect of the protein level on the final composition of the experimental cheese although a fluctuation in the composition of the cheese samples was observed during the early days of ripening. Results also showed that it was possible to produce a white-brined cheese with a defined composition. Owing to the limited syneresis and the use of milk powders, considerable amounts of whey protein nitrogen (0.17 to 0.26%) and lactose (1.6 to 5.9%) were retained in the experimental cheese at the end of the ripening. For this reason, whey proteins should be excluded in the calculation of ripening degree. In addition, increasing the protein content appeared to hinder the proteolysis.
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    Yield and quality compounds of white cabbage (Brassica oleracea L. cv. capitata) under different irrigation levels
    (Tarbiat Modares University, 2019) Erken, O.; Yildirim, M.
    This study was conducted in field conditions to determine the response of cabbage to four different irrigation levels, from 2015 to 2016. The experiment was laid out in randomized block design. Plots were irrigated using a drip irrigation system and the irrigation interval was fixed as 4 days for all treatments. Evaporation was determined by Class-A pan. Six organic acids (ascorbic, tartaric, lactic, citric, malic and oxalic) were identified and quantified by HPLC-UV. White cabbage yields were significantly increased by water applications, but deficit irrigation produced negative results. Maximum amounts of ascorbic, lactic, tartaric and malic acids were found in the low water content treatment, while reducing sugar and total sugar increased in the full irrigation treatment. In the study, supplying different amounts of irrigation water caused changes in the growth and quality of white cabbage (Brassica oleracea L.cv. Capitata). When water stress in cabbage production exceeded more than 30%, the yield and, especially, the quality of cabbage decreased significantly. The results revealed evidence that different soil moisture content in the root depth affected the yield, organic acids, and sugar content. © 2019, Tarbiat Modares University. All rights reserved.
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    Yield and Quality Compounds of White Cabbage (Brassica oleracea L. cv. Capitata) under Different Irrigation Levels
    (Tarbiat Modares Univ, 2019) Erken, O.; Yildirim, M.
    This study was conducted in field conditions to determine the response of cabbage to four different irrigation levels, from 2015 to 2016. The experiment was laid out in randomized block design. Plots were irrigated using a drip irrigation system and the irrigation interval was fixed as 4 days for all treatments. Evaporation was determined by Class-A pan. Six organic acids (ascorbic, tartaric, lactic, citric, malic and oxalic) were identified and quantified by HPLC-UV. White cabbage yields were significantly increased by water applications, but deficit irrigation produced negative results. Maximum amounts of ascorbic, lactic, tartaric and malic acids were found in the low water content treatment, while reducing sugar and total sugar increased in the full irrigation treatment. In the study, supplying different amounts of irrigation water caused changes in the growth and quality of white cabbage (Brassica oleracea L.cv. Capitata). When water stress in cabbage production exceeded more than 30%, the yield and, especially, the quality of cabbage decreased significantly. The results revealed evidence that different soil moisture content in the root depth affected the yield, organic acids, and sugar content.