Determining the effects of carbon dioxide among air pollutants bread wheat

Air pollution has become an increasing problem from past to present. Especially in recent years, with the increasing population, the developing industry, the need for heating and heavy vehicle traffic have further increased this problem. In regions where air pollutants are concentrated, plant species and therefore environmental health are negatively affected. It is aimed to determine the effects of air pollution on agriculture, especially in Konya province, where the industry is developed and the population increases every year. For this, the bread wheat (Taner) plant, which is the most grown in Konya, was preferred. "Taner Bread Wheat" type, obtained from Konya Bahri Dağdaş International Agricultural Research Institute Directorate, was exposed to CO2 gas, one of the air pollution pollutants, in the experimental setup. In the study, the reactions of seeds and germinating wheat to pollution were investigated. Wheat exposed and unexposed to air pollution is turned into food and added to the feeding environment of white cure larvae (Drosophila melanogaster); According to the results of the research, when the total weights of wheat exposed to CO2 gas, an air pollutant, were compared with those in clean air, it was determined that there was a decrease of approximately 19% compared to clean air. It was determined that the total weight of wheat exposed to CO2 gas while seed was reduced by approximately 92% and 94%, respectively, compared to others. In addition, it was observed that the height ratios of wheat exposed to CO2 in the seed state were shortened compared to other groups. Again, the survival rate of model creatures in their developmental stages decreased by 20%-40% compared to the control and creatures fed with food grown in fresh air. The development period of creatures fed with foods exposed to air pollution is 1-2 days longer than others. As a result, high concentrations of CO2 gas negatively affect the development and nutritional quality of wheat.