Özet:

Coriander (Coriandrum sativum L.) is grown as a spice crop all over the World. Its essential oil is used as a flavor ingredient, but it also has a long history as a traditional medicine. Coriander essential oil and extracts possess promising antibacterial, antifungal and anti-oxidative activities as various chemical components in different parts of the plant, which thus play a great role in maintaining the shelf-life of foods by preventing their spoilage. This study was conducted to investigate the effects of different humic acid doses on some agronomical characteristics and essential oil ratio of coriander in Yozgat ecological condition at Research and Application Area of Gedikhasanlı, Faculty of Agriculture, Yozgat Bozok University during 2015-2016. Two coriander cultivars (Arslan and Gurbuz) and different humic acid doses (Dose-1: Control, Dose-2:100 L ha-1, Dose-3:200 L ha-1, and Dose-4: 300 L ha-1) were used in the study. Spring and winter sowings were made on April 17, 2015 and on October 29, 2015, respectively. According the results of this study; the main values in plant height, number of branches per plant, number of umbel per plant, number of seed per umbel, first branch height, a thousand seed weight, biological yield, seed yield, stalk yield, harvest index, essential oil ratio, and yield were recorded as 39-77 cm, 3-5 number, 5-17 number, 21-52 number, 15-23 cm, 8-16 g, 1000-5900 kg ha-1, 300-2300 kg ha-1, 600-3700 kg ha-1, 30-75%, 0.2-0.5%, and 60-800 L ha-1, respectively. While values obtained from winter sowing are higher than sipring sowing. The best results were obtained from cv. Arslan and 100-200 L ha-1 humic acid doses.

Anahtar Kelimeler: