Determining the most suitable nutrient solution for eggplant seedling growing

In this thesis study, the growth, development criteria and nutritional content of eggplant seedlings were examined by applying different nutrient solutions to the cultivation of eggplant seedlings. The study was carried out in the Climate Room of Van Yüzüncü Yıl University, Faculty of Agriculture, Department of Horticulture, Physiology Laboratory. A117 hybrid eggplant variety was used as plant material in the study. The study was conducted to obtain quality, best and ripe seedlings by applying different nutrient solutions to eggplant seedlings. There are a total of 8 applications in the study. One of these applications was prepared as a control group, one was based on commercial fertilizer (NPK), and the remaining 6 applications were based on modified Hoagland solution. The study was carried out in two stages. In the first stage, eggplant seeds were planted in viols containing a mixture of peat and perlite, and watered with pure water until the seeds germinated and the seedlings reached true (cotyledonous) leaves. In the second stage, except for the control application (with pure water), the other 7 treatments were irrigated with different prepared nutrient solutions until the seedlings formed real leaves and reached harvest maturity. In the second stage, except for the control application (with pure water), the other 7 treatments were irrigated with different prepared nutrient solutions until the seedlings formed real leaves and reached harvest maturity. In the study, growth parameters such as total plant weight, root weight, root length, stem weight, stem length, stem diameter, number of leaves, leaf weight, internode distance, chlorophyll amount, leaf color values (L, a*, b*, Croma, Hue) and ion (N, P, K, Ca, Mg, Fe, Cu, Mn, Zn) accumulations of the seedlings that reached harvest maturity were examined. The examined parameters were statistically analyzed using the Duncan multiple comparison test. According to the data obtained, the most positive effects of food recipes prepared in different solutions were seen in application5 applications.