Agrotechnical Characteristics of Some Vegetable Seeds Commonly Grown in Denizli-Acıpayam

Abstract

Vegetables are not only consumed fresh but also have an important place in nutrition in terms of vitamins, carbohydrates, fats and proteins. Parts of these plants such as roots, stems, leaves, fruits and seeds are used and consumed. This study was carried out in the laboratories of Bingol and Ege Universities in 2022. In the study, some physical properties (length, width, surface area, mean arithmetic and geometric diameters, and sphericity) of seeds belonging to five different vegetables (dill, lettuce, parsley, arugula and tongue grass) were investigated. Since the seeds examined in the study are "heirloom seeds", the values obtained will enable sowing operations to be carried out with minimum seed loss by making use of mechanization applications in small and narrow areas as well as breeding studies.