Energy balance and greenhouse gas (GHG) emissions of Sauceboat Pepper (Capsicum annuum L.) production in Türkiye

In this study, the efficiency of energy consumption and amount greenhouse gas emissions from cultivation sauceboat pepper were determined. The experiments research data are based on 2020 growing season conducted in Karaisali district Adana province, Turkey. primary used such as financial system, labor efficiency, fuel levels, weights tools machinery production, fertilizer, seedling quantities, obtained existing calculations, previous studies, various sources. ratio, specific energy, productivity, net calculated 0.82, 0.98 MJ kg-1, 1.02 kg MJ-1, -6845.51 ha-1, respectively. case peppers, oil had highest share total input, 31.65%. It was followed by for planting seedlings, water irrigation, human labour, spraying, machinery, with 21.55%, 19.64%, 12.55%, 8.59%, 4.45%, 1.87%, Total GHG estimated 3703.54 kgCO2-eq ha-1 highest-quality production portion labour (31.18%). Human diesel (25.79%), machine (0.08%), (15.90%), nitrogen fertilizer (15.88%), phosphate (4.09%), herbicides (3.68%), fungicides (1.93%), calcium (0.09%), magnesium application (0.08%) iron (0.52%). addition, value peppers to be 0.096 kg-1.