Determination of salinity stress effects in some winter vegetable crops by thermal images

In this study, it was aimed to determine the effects of different salt sources and salinity levels on broccoli and cauliflower plants by thermal camera measurements. This study which was carried out as a pot experiment in a controlled greenhouse, was planned in a factorial experiment in a completely randomized design with three replications. In the research, 'Parthenon F1' broccoli variety and 'Casper F1' cauliflower variety, which are resistant varieties suitable for the region, were used as plant material. Four different salt sources, CaCl2, MgCl2, NaCl, and Na2SO4, three different salt concentrations of 3.0, 6.0, and 9.0 dS/m, and tap water as the control subject (0.6 dS/m) were used. During the research, plant heights, stomatal conductivity of the plant, chlorophyll content index (CCI), and canopy temperatures were determined. In both plants, seasonal plant water consumption, plant height, CCI, stomatal conductivity, and total biomass values decreased compared to the control treatment due to increasing salt concentrations. In parallel with these data, increasing salt concentration caused significant differences (according to the control treatment) in the canopy temperatures of both plants. This difference emerged earlier in the cauliflower plant. According to the findings obtained from the study, it was concluded that reliable information can be obtained about the salinity stress of plants by making canopy temperature measurements with a thermal camera. KEYWORDS: Infrared thermography, broccoli, cauliflower