Use of infrared thermography and hyperspectral data to detect effects of water stress on pepper

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dc.authoridÇamoğlu, Gökhan / 0000-0002-6585-4221
dc.contributor.authorÇamoğlu, Gökhan
dc.contributor.authorDemirel, Kürşad
dc.contributor.authorGenç, Levent
dc.date.accessioned2025-01-27T20:59:51Z
dc.date.available2025-01-27T20:59:51Z
dc.date.issued2018
dc.departmentÇanakkale Onsekiz Mart Üniversitesi
dc.description.abstractThermal and hyperspectral data can be used to determine non-destructive water stress in agriculture. The objective of this study was to determine water stress not visible to the naked eye, the required threshold to start irrigation, and also to estimate the yield and some physiological traits of pepper (Capsicum annuum L.) using thermal imaging and hyperspectral data at different water stress levels. A field experiment was conducted in Canakkale, Turkey in 2013 consisting of four irrigation treatments: full irrigation (100% (non water-stressed)) and three stress levels applying 25, 50, and 75% of full irrigation. The results indicated that pepper yield, chlorophyll content (ChlR), relative water content, and thermal indices and spectral indices were affected adversely by water stress. While none of the spectral indices were able to distinguish statistically the difference between non water-stressed (I-100) and mildly water-stressed (I-75) pepper, all the thermal indices provided acceptable results. According to single variable regression and stepwise multiple linear regression analysis, significant relationships were determined between the investigated traits and indices. It was found that pepper is very susceptible to water stress and also that thermal and spectral indices can be used successfully in the determination of water stress.
dc.identifier.doi10.1080/17686733.2017.1331008
dc.identifier.endpage94
dc.identifier.issn1768-6733
dc.identifier.issn2116-7176
dc.identifier.issue1
dc.identifier.scopus2-s2.0-85019680791
dc.identifier.scopusqualityQ1
dc.identifier.startpage81
dc.identifier.urihttps://doi.org/10.1080/17686733.2017.1331008
dc.identifier.urihttps://hdl.handle.net/20.500.12428/26855
dc.identifier.volume15
dc.identifier.wosWOS:000428304200006
dc.identifier.wosqualityQ3
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherTaylor & Francis Ltd
dc.relation.ispartofQuantitative Infrared Thermography Journal
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_WoS_20250125
dc.subjectThermal indices
dc.subjectspectral indices
dc.subjectwater stress
dc.subjectpepper
dc.titleUse of infrared thermography and hyperspectral data to detect effects of water stress on pepper
dc.typeArticle

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