Abstract:

Purpose: This study was done with the aim of determining the impact of different periods of development on the herb productivity and quality of the blue stone. Material and Method: In the research carried out repeatedly according to the Test Design of Casual Blocks for 2 years between 2016-2018 in the farmers' conditions of Edirne ili Hasanağa village, the BG-3 blue stone line, developed by the Department of Farm Plants of Tekirdağ Namık Kemal University Ziraat, has been used as material. The 10th standard will be at 3 kg/s, with a row of 20 cm and a length of 5 m of 8 ordinary parsels made in autumn winter October (first year on 21 October 2016 and second year on 25 October 2017). In the period of flowering, flowering and fruit bonding, morphological observations (plant length, number of leaves in the plant, length of leaves, length of leaves and the leaves/sap ratio) and some quality characteristics (green and dry herbs, protein ratio, acid dissolved fiber and neutral dissolved fiber) have been determined. Results: Different periods of development have been found to affect the length of the plant, the number of leaves in the plant, the level of leaves/sap, the green herb productivity, the dry herb productivity, the level of raw protein, the level of unsolved fiber in acid detergent and the level of unsolved fiber in neutral detergent, the length of the leaves, the length of the leaves and the length of the leaves are not effective. The result: the blue stone is determined that the green and dry herbs produced in the form in different periods of growth and there are differences in the quality of the herbs, and the high herbs produced in the fruit bonding period.

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