{"id":8145,"date":"2024-03-15T11:02:21","date_gmt":"2024-03-15T08:02:21","guid":{"rendered":"https:\/\/gastrodiyari.com\/?p=8145"},"modified":"2024-10-25T17:03:34","modified_gmt":"2024-10-25T14:03:34","slug":"diyarbakir-karpuzu","status":"publish","type":"post","link":"https:\/\/gastrodiyari.com\/?p=8145","title":{"rendered":"Diyarbak\u0131r Karpuzu"},"content":{"rendered":"\t\t<div data-elementor-type=\"wp-post\" data-elementor-id=\"8145\" class=\"elementor elementor-8145\">\n\t\t\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-2f1d6e8b elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"2f1d6e8b\" data-element_type=\"section\" data-e-type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-top-column elementor-element elementor-element-5900ae6c\" data-id=\"5900ae6c\" data-element_type=\"column\" data-e-type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-26a41a91 elementor-widget elementor-widget-text-editor\" data-id=\"26a41a91\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p><div style=\"width: 1300px;\" class=\"wp-video\"><video class=\"wp-video-shortcode\" id=\"video-8145-1\" width=\"1300\" height=\"731\" preload=\"metadata\" controls=\"controls\"><source type=\"video\/mp4\" src=\"https:\/\/gastrodiyari.com\/wp-content\/uploads\/2024\/03\/DIYARBAKIR-KARPUZU.mp4?_=1\" \/><a href=\"https:\/\/gastrodiyari.com\/wp-content\/uploads\/2024\/03\/DIYARBAKIR-KARPUZU.mp4\">https:\/\/gastrodiyari.com\/wp-content\/uploads\/2024\/03\/DIYARBAKIR-KARPUZU.mp4<\/a><\/video><\/div><\/p><p>No: 111 \u2013 Men\u015fe Ad\u0131<\/p><p>D\u0130YARBAKIR KARPUZU<br \/>Tescil Ettiren<br \/>D\u0130YARBAKIR T\u0130CARET VE SANAY\u0130 ODASI<br \/>Bu co\u011frafi i\u015faret, 09.08.2008 tarih ve 26962 say\u0131l\u0131 Resmi Gazetede<br \/>ilan edilmi\u015ftir. 555 say\u0131l\u0131 Co\u011frafi \u0130\u015faretlerin Korunmas\u0131 Hakk\u0131ndaki Kanun<br \/>H\u00fckm\u00fcnde Kararname\u2019nin 12 nci maddesi gere\u011fince 03.12.2008<br \/>tarihinden ge\u00e7erli olmak \u00fczere tescil edilmi\u015ftir.<br \/>De\u011fi\u015fiklik \u0130lan\u0131:<br \/>05.05.2022 tarih ve 124 say\u0131l\u0131 B\u00fclten<br \/>Tescil No : 111<br \/>Tescil Tarihi : 09.08.2008<br \/>Ba\u015fvuru No : C2007\/017<br \/>Ba\u015fvuru Tarihi : 03.12.2007<br \/>Co\u011frafi \u0130\u015faretin Ad\u0131 : Diyarbak\u0131r Karpuzu<br \/>\u00dcr\u00fcn Ad\u0131 : Karpuz<br \/>Co\u011frafi \u0130\u015faretin T\u00fcr\u00fc : Mahre\u00e7 i\u015fareti<br \/>Tescil Ettiren : Diyarbak\u0131r Ticaret ve Sanayi Odas\u0131<br \/>Tescil Ettirenin Adresi : Dr. Yusuf Azizo\u011flu Caddesi No:2 Fiskaya Yeni\u015fehir D\u0130YARBAKIR<br \/>Co\u011frafi S\u0131n\u0131r : Genel olarak Dicle Nehri k\u0131y\u0131s\u0131nda bulunan k\u00f6y ve il\u00e7elerde<br \/>\u00fcretilmektedir. Diyarbak\u0131r Merkezi; Erimli, Terzian, D\u00fcr\u00fcml\u00fc, Sivritepe,<br \/>G\u00fczel, Ba\u011f\u0131var, Yukar\u0131 K\u0131l\u0131\u00e7ta\u015f\u0131, Tepe, Develi, Kervanp\u0131nar, Yuvac\u0131k,<br \/>\u015e\u00fck\u00fcrl\u00fc, Ba\u015fakl\u0131, Ambar, G\u00f6ksu, \u015eahabar, Harbejan k\u00f6yleri, Bismil ve<br \/>\u00c7\u0131nar il\u00e7eleri<br \/>Kullan\u0131m Bi\u00e7imi : Markalama<br \/>\u00dcR\u00dcN\u00dcN TANIMI: Citrullus lanatus t\u00fcr\u00fcne ait olan ve irilikleri itibariyle d\u00fcnyaca me\u015fhur olan Diyarbak\u0131r<br \/>karpuzlar\u0131 yuvarlak &#8211; oval \u015fekilli, alacal\u0131 karpuzlar s\u0131n\u0131f\u0131na girmektedir. Diyarbak\u0131r&#8217;da, S\u00fcrme, Pembe, Beyaz K\u0131\u015f,<br \/>Kara K\u0131\u015f ve Ferik adlar\u0131 ile tan\u0131nan tiplerin eskiden yayg\u0131n olarak yeti\u015ftirildi\u011fi bilinmektedir. Ancak g\u00fcn\u00fcm\u00fczde bu<br \/>\u00e7e\u015fitlerden sadece S\u00fcrme yeti\u015ftirilmektedir.<br \/>Meyve \u00d6zellikleri: S\u00fcrme \u00e7e\u015fidi Diyarbak\u0131r karpuzlar\u0131 aras\u0131nda en iri olan \u00e7e\u015fittir. Bu \u00e7e\u015fide ait meyve<br \/>\u015fekilleri; yuvarlak ve oval \u015fekillerde olabilmektedir. D\u0131\u015f kabuk rengi parlak olup, ye\u015fil zemin \u00fczerine uzunlamas\u0131na<br \/>koyu ye\u015fil geni\u015f dilimler halinde \u00e7izgili bir g\u00f6r\u00fcn\u00fcme sahiptir. Bu \u00e7izgiler muntazam bir g\u00f6r\u00fcn\u00fcmde olup zemin<br \/>rengine g\u00f6re olduk\u00e7a koyu bir tondad\u0131r. Meyve a\u011f\u0131rl\u0131\u011f\u0131 ortalama 20-30 kg, gelmektedir. Tipik yeti\u015ftirme usul\u00fc<br \/>(kuyu karpuzculu\u011fu) ile yeti\u015ftirildi\u011finde 50-60 kilo hatta 75 kilo kadar iri meyveler elde edilebilmektedir. Meyve<br \/>kabu\u011fu olduk\u00e7a sert ve kal\u0131nd\u0131r. Meyve kabuk kal\u0131nl\u0131\u011f\u0131 2-3 cm olup, beyaz\u0131ms\u0131 renktedir. Meyve et rengi k\u0131rm\u0131z\u0131<br \/>renkte olup olduk\u00e7a tatl\u0131d\u0131r. Meyve eti lifli yap\u0131da olup bol miktarda su i\u00e7ermektedir. Meyvede suda \u00e7\u00f6z\u00fclebilir<br \/>kuru madde miktar\u0131 (S\u00c7KM) ortalama % 10 olup bu oran arazi \u00f6l\u00e7\u00fcmlerinde daha da y\u00fcksek de\u011ferlere \u00e7\u0131kmaktad\u0131r.<br \/>Tohum \u00d6zellikleri: Bu \u00e7e\u015fide ait tohumlar siyah renkte olup k\u00fc\u00e7\u00fck boyutlardad\u0131r. Meyvenin toplam tohum<br \/>say\u0131s\u0131 de\u011fi\u015fmekle birlikte ortalama 650-750 adet, bir meyvedeki ortalama toplam tohum a\u011f\u0131rl\u0131\u011f\u0131 65.66 gr&#8217;d\u0131r. Bir<br \/>gramdaki tohum say\u0131s\u0131 11-15 adet aras\u0131nda de\u011fi\u015fmektedir. \u00c7ekirdeklerin boyu 11 mm, \u00e7ap\u0131 6 mm, kal\u0131nl\u0131k 2 mm<br \/>ve bir tohum a\u011f\u0131rl\u0131\u011f\u0131 0,093 gr&#8217;d\u0131r.<br \/>Bitkisel \u00d6zellikler: Diyarbak\u0131r karpuzu (S\u00fcrme) tek y\u0131ll\u0131k olup s\u00fcr\u00fcngen bir yap\u0131dad\u0131r. G\u00f6vde ve dallar<br \/>hafif t\u00fcyl\u00fcd\u00fcr. Kaz\u0131k k\u00f6kl\u00fc bir yap\u0131da olup toprak y\u00fczeyinde k\u00f6k bo\u011faz\u0131ndan itibaren sa\u00e7ak k\u00f6kler de<br \/>g\u00f6r\u00fclebilmektedir. Geni\u015f masuralarda yeti\u015ftirilmeye uygun, g\u00fc\u00e7l\u00fc bir habit\u00fcs\u00fc olup, ana g\u00f6vdeden itibaren bol<br \/>miktarda yan dallar meydana gelir ve vejetatif geli\u015fme yo\u011funluk g\u00f6stermektedir. Bitkideki meyve say\u0131s\u0131 irilikleri<br \/>de dikkate al\u0131n\u0131rsa 3-4 adettir.<br \/>\u00c7i\u00e7ek \u00d6zellikleri: Diyarbak\u0131r karpuzunun \u00e7i\u00e7ekleri genelde sar\u0131 renkte olup monoik karakterdedir. Tohum<br \/>ekiminden yakla\u015f\u0131k olarak 85 g\u00fcn sonra \u00e7i\u00e7eklenme ba\u015flar. \u0130lk a\u00e7an \u00e7i\u00e7ekler; erkek \u00e7i\u00e7ek olup daha sonra di\u015fi<br \/>\u00e7i\u00e7ekler a\u00e7maktad\u0131r. Tozlanma, b\u00f6ceklerle olup yabanc\u0131 tozlanma da g\u00f6r\u00fclmektedir.<br \/>Diploid olan S\u00fcrme karpuzu 2n=22 kromozoma sahiptir.<br \/>\u00dcRET\u0130M METODU: Diyarbak\u0131r karpuzu, gerek kendine \u00f6zg\u00fc yeti\u015ftirme tekni\u011fi ve gerekse tad\u0131 ve irili\u011fi<br \/>ile eskiden beri kendinden s\u00f6z ettirmektedir. \u00d6nceki y\u0131llarda yeti\u015ftiricili\u011fi olduk\u00e7a yayg\u0131n bir durumdayken, zaman<br \/>i\u00e7ersinde Diyarbak\u0131r Karpuzu olarak bilinen &#8220;S\u00fcrme\u201d, &#8220;Pembe\u201d, &#8220;Beyazk\u0131\u015f\u201d, &#8220;Karak\u0131\u015f\u201d ve &#8220;Ferikpa\u015fa\u201d \u00e7e\u015fitleri<br \/>kaybolmaya y\u00fcz tutmu\u015ftur. Bu \u00e7e\u015fitlerden sadece &#8220;S\u00fcrme\u201d, &#8220;Beyazk\u0131\u015f\u201d, &#8220;Karak\u0131\u015f\u201d ve &#8220;Pembe\u201d \u00e7e\u015fitlerine ait bir<br \/>miktar tohum bulunabilmi\u015ftir. Y\u0131llard\u0131r ihmal edilen ve adeta yok olmaya b\u0131rak\u0131lan Diyarbak\u0131r Karpuzu, eski<br \/>\u00f6zelliklerini de yitirmeye ba\u015flam\u0131\u015ft\u0131r. Eskiden yap\u0131lan &#8220;kuyu karpuzculu\u011fu\u201d y\u00f6ntemi de bug\u00fcn art\u0131k<br \/>uygulanmamaktad\u0131r. \u00d6nceleri 70-80 kg gelen karpuzlar bu g\u00fcn en fazla 40-45 kg gelebilmektedir. \u00c7e\u015fitler ve<br \/>yeti\u015ftirme y\u00f6ntemleriyle birlikte erozyona u\u011frayan Diyarbak\u0131r Karpuzu, ayn\u0131 zamanda yeti\u015ftirme alan\u0131 ve yeti\u015ftirici<br \/>bak\u0131m\u0131ndan da yok olmaya b\u0131rak\u0131lm\u0131\u015ft\u0131r. Giderek azalan Diyarbak\u0131r karpuz yeti\u015ftiricili\u011fi ne yaz\u0131k ki yerini b\u00fcy\u00fck<br \/>\u00f6l\u00e7\u00fcde d\u0131\u015fardan getirilen hibrit \u00e7e\u015fitlere b\u0131rakm\u0131\u015ft\u0131r.<br \/>Karpuzlar zaman\u0131 geldi\u011finde do\u011frudan do\u011fruya haz\u0131rlanan yerlere ekilmek suretiyle \u00fc\u00e7 \u015fekilde yeti\u015ftirilir<br \/>S\u0131ra (\u00e7izgi) Usul\u00fc: Ekim mevsimi geldi\u011finde \u00e7e\u015fidin geli\u015fme kuvveti ve topra\u011f\u0131n karakterine g\u00f6re<br \/>genellikle 1.5-2 metre ara ile pullukla 5-6 cm derinlikteki \u00e7izgiler (kar\u0131k) a\u00e7\u0131l\u0131r. Bu \u00e7izgiler i\u00e7ersine hemen hemen<br \/>ayn\u0131 mesafe \u00fczer\u0131nden ekim yap\u0131l\u0131r. Ekimde her ekim yerinde ileride seyreltilmek \u00fczere 3-4 adet tohum at\u0131l\u0131r ve<br \/>tohumlar\u0131n iriliklerine g\u00f6re 3-5 cm derinlikte kalacak \u015fekilde \u00fczerleri m\u00fcmk\u00fcnse g\u00fcbreli toprakla kapat\u0131l\u0131r ve<br \/>hafif\u00e7e bast\u0131r\u0131l\u0131r. Tohumlarda \u00e7imlenme oran\u0131n\u0131n y\u00fcksek olmas\u0131 i\u00e7in topra\u011f\u0131n tav\u0131nda olmas\u0131 gerekir.<br \/>Ocak Usul\u00fc: \u00c7izgi usul\u00fcndeki \u00f6l\u00e7\u00fcler dahilinde yakla\u015f\u0131k 40-50 cm \u00e7ap\u0131nda ve 15-20 cm derinli\u011finde a\u00e7\u0131lan<br \/>\u00e7ukurlar\u0131n diplerine 5-10 cm kal\u0131nl\u0131\u011f\u0131nda g\u00fcbreli toprakla yatakl\u0131k konarak tohumlar bunun \u00fczerine ekilir ve<br \/>\u00fczerleri 4-5 cm derinlikte kalacak \u015fekilde kapat\u0131l\u0131r ve hallif\u00e7e bast\u0131r\u0131l\u0131r. Bazen de a\u00e7\u0131lan bu \u00e7ukurlara daha \u00f6nce<br \/>ba\u015fka yerlerde \u00e7imlendirilmi\u015f fideler dikilerek yeti\u015ftiricilik yap\u0131l\u0131r.<br \/>Kuyu Karpuzculu\u011fu: Bu metot, Dicle Nehri k\u0131y\u0131lar\u0131nda \u00e7ak\u0131ll\u0131 ve milli topraklar \u00fczerinde d\u00fcnyaca me\u015fhur<br \/>iri Diyarbak\u0131r karpuzunun yeti\u015ftirildi\u011fi metottur<br \/>\u0130lkbaharda genellikle Nisan ay\u0131 i\u00e7ersinde sular tamamen \u00e7ekildikten sonra birbirinden 3&#8217;er metre ara ile 1<br \/>metre uzunlu\u011funda, 50 cm derinli\u011finde \u00e7ukurlar a\u00e7\u0131l\u0131r. \u00c7ukurun i\u00e7indeki \u00e7ak\u0131llar d\u0131\u015far\u0131ya \u00e7\u0131kar\u0131l\u0131r. En altta m\u00fcmk\u00fcn<br \/>mertebe yaln\u0131z kum b\u0131rak\u0131l\u0131r. \u00c7ukurun iki ba\u015f\u0131nda nemli kum tabakas\u0131 \u00fczerinde \u00e7\u00fcr\u00fcm\u00fc\u015f g\u00fcvercin g\u00fcbresinden<br \/>birer k\u00fcrek dolusu g\u00fcbre doldurulur. Bu g\u00fcvercin g\u00fcbresi \u00fczerine tekrar bir miktar nemli kum ilave edilir. \u00c7ukurun<br \/>iki ba\u015f\u0131nda meydana getirilen bu y\u0131\u011f\u0131n \u00fczerine 3-4 adet karpuz tohumu ekilir. Bir hafta veya 10 g\u00fcn i\u00e7ersinde<br \/>tohumlar \u00e7imlenerek k\u00f6rpe fideler geli\u015fmeye ba\u015flar. Fideler 3-4 yaprakl\u0131 olduklar\u0131nda her y\u0131\u011f\u0131nda kuvvetli bir fide<br \/>b\u0131rak\u0131larak di\u011ferleri seyreltilir. Tohum ekiminden yakla\u015f\u0131k bir ay kadar sonra \u00e7ukurun orta k\u0131sm\u0131na i\u00e7erisine 2.5 kg<br \/>kadar ah\u0131r g\u00fcbresi kar\u0131\u015ft\u0131r\u0131lm\u0131\u015f g\u00fcvercin g\u00fcbresi konur. Karpuzlar geli\u015fip kollar\u0131 uzad\u0131k\u00e7a \u00e7ukurun i\u00e7erisi bitkiler<br \/>yukar\u0131da kalacak tarzda bu defa ince nemli kumla doldurulmaya devam edilir. May\u0131s ay\u0131 sonlar\u0131nda her \u00e7ukura 5&#8217;er<br \/>kg kadar ah\u0131r g\u00fcbresi ve g\u00fcvercin g\u00fcbresi kar\u0131\u015f\u0131m\u0131 verilir ve \u00e7ukurun i\u00e7erisi toprak hizas\u0131na kadar ayn\u0131 mille<br \/>doldurulur. Bu \u015fekilde haz\u0131rlanm\u0131\u015f besin maddelerince \u00e7ok zengin ve nemli vasat i\u00e7erisinde karpuz bitkisi \u00e7ok<br \/>kuvvetli k\u00f6k sistemi meydana getirerek s\u00fcratle geli\u015fir ve neticede her biri 40-50 kg hatta daha iri olan karpuzlar<br \/>elde edilir. \u00c7ukurlardan hasat edilen karpuz miktar\u0131 \u00e7e\u015fidin irili\u011fine g\u00f6re de\u011fi\u015fir. Genelde \u00e7ok iri \u00e7e\u015fitlerde her<br \/>k\u00f6kende bir karpuz buna ra\u011fmen daha k\u00fc\u00e7\u00fck \u00e7e\u015fitlerde yeti\u015ftiricinin arzusuna g\u00f6re daha fazla say\u0131da meyve<br \/>b\u0131rak\u0131labilir.<br \/>Ayr\u0131ca yukar\u0131daki yeti\u015ftirme metodlar\u0131 d\u0131\u015f\u0131nda Diyarbak\u0131r ve y\u00f6resinde g\u00f6r\u00fclen kuru tar\u0131m \u015feklinde yap\u0131lan<br \/>karpuz yeti\u015ftiricili\u011fi de vard\u0131r. Bu tarz yeti\u015ftiricilikte elde edilen karpuza,\u2019\u2019Beji\u2019\u2019 denir. Sulama yap\u0131lmaks\u0131z\u0131n<br \/>yap\u0131lan karpuz yeti\u015ftiricili\u011fidir. Tohumlarm araziye ekilmesinden, sonra can suyu verilir ve sulama yap\u0131lmaks\u0131z\u0131n<br \/>yeti\u015ftiricilik yap\u0131l\u0131r. Ancak gerek erkencilik ve gerekse de homojen \u00fcretim ve di\u011fer fide ile yeti\u015ftirmenin<br \/>avantajlar\u0131ndan dolay\u0131 karpuz yeti\u015ftiricili\u011fi art\u0131k fideden yap\u0131lmaktad\u0131r. Fideliklerde yeti\u015fen fideler 1-1.5 ay sonra<br \/>fideliklerden s\u00f6k\u00fclerek araziye \u015fa\u015f\u0131rt\u0131larak as\u0131l yerlerinde yeti\u015ftirilmektedir.<br \/>\u00dcR\u00dcN\u00dcN AYIRT ED\u0130C\u0130 \u00d6ZELL\u0130KLER\u0130: Ge\u00e7\u00e7i bir \u00e7e\u015fit olmas\u0131; di\u011fer \u00e7e\u015fitler pazarda t\u00fckendikten<br \/>veya vejetasyonunu tamamlad\u0131ktan sonra Diyarbak\u0131r karpuzu yeni yeni hasat olgunlu\u011funa gelmekte ve pazarda<br \/>sat\u0131\u015fa sunulmaktad\u0131r. Temmuz sonu- A\u011fustos ba\u015flar\u0131nda hasada gelmekte ve pazar de\u011ferini uzun s\u00fcre<br \/>korumaktad\u0131r. Kal\u0131n kabuklu olmas\u0131, nakliyeye ve uzak pazarlara g\u00f6nderilmeye dayan\u0131kl\u0131l\u0131k \u00f6zelli\u011fini<br \/>kazand\u0131rmaktad\u0131r. Pazarda uzun s\u00fcre de\u011ferini koruyarak Eyl\u00fcl, Ekim ve Kas\u0131m aylar\u0131nda dahi manavlarda<br \/>bulunabilmektedir. Di\u011fer \u00e7e\u015fitlere g\u00f6re bol lifli olmas\u0131ndan dolay\u0131 t\u0131bbi de\u011feri bulunmaktad\u0131r.<br \/>En \u00f6nemli ay\u0131rt edici \u00f6zelli\u011fi ise meyve irili\u011fidir. Kabuk renkleri, koyu ye\u015fil \u00fczerinde uzunlamas\u0131na geni\u015f<br \/>dilimler halinde \u00e7izgilidir. K\u0131rm\u0131z\u0131 renkte olan eti olduk\u00e7a tatl\u0131d\u0131r. Fakat bilhassa biraz fazla olgunluk halinde<br \/>tamamen lifli bir hal almaktad\u0131r. G\u00fcn\u00fcm\u00fcze kadar \u00fcretimi devam ettirilmi\u015f olmas\u0131 nedeniyle, bu y\u00f6re ekolojisine<br \/>(iklim ve toprak \u00f6zellikleri) uyum sa\u011flam\u0131\u015f ve hastal\u0131k ve zararl\u0131lar ba\u015fta olmak \u00fczere baz\u0131 stres ko\u015fullar\u0131na da<br \/>dayan\u0131kl\u0131 oldu\u011fu s\u00f6ylenebilir. Bu \u00f6zelliklerinden dolay\u0131 \u0131slah materyali olarak de\u011fer ta\u015f\u0131maktad\u0131r. Kendine has bir<br \/>yeti\u015ftirme tekni\u011fine sahip olmas\u0131 ve olduk\u00e7a iri meyve \u00f6zelli\u011finden dolay\u0131 di\u011fer \u00e7e\u015fitlerden ayr\u0131 bir \u00f6neme sahiptir.<br \/>Ayr\u0131ca sahip oldu\u011fu \u00f6zellikleri sadece bu y\u00f6rede g\u00f6sterebilmektedir. Kuyu karpuzculu\u011fu yeti\u015ftirme tekni\u011fi d\u0131\u015f\u0131nda<br \/>da yeti\u015ftirildi\u011finde 40-50 kg meyvelerin hasad edildi\u011fi ve yar\u0131\u015fmalar\u0131n d\u00fczenlenmesi de en \u00f6nemli<br \/>\u00f6zelliklerindendir. Halk\u0131n folklorik yap\u0131s\u0131nda yer almakla birlikte \u00f6zellikle yeti\u015ftiricili\u011finden kaynaklanan ve<br \/>tar\u0131msal geleneklere sahip ender \u00fcr\u00fcnlerimizdendir. Bunlara \u00f6rnek olarak sadece Diyarbak\u0131r karpuzunun<br \/>yeti\u015ftirildi\u011fi alanlarda geleneksel tar\u0131msal ifadelerin yer almas\u0131; bostan, h\u00fclle borahane, ilk taam,avu\u00e7 vb. olduk\u00e7a<br \/>\u00f6nemlidir. Y\u00f6rede sadece karpuz yeti\u015ftiricili\u011finde kullan\u0131lan g\u00fcvercin g\u00fcbresi eldesi amac\u0131yla in\u015fa edilen \u00f6zel<br \/>yap\u0131lar\u0131n (borahane) bulunmas\u0131, festival ve yar\u0131\u015fmalar\u0131n organize edilmesi, karpuzcular derne\u011finin kurulmu\u015f olmas\u0131,<br \/>t\u00fcrk\u00fc ve manilerin bu \u00fcr\u00fcn \u00fczerine yaz\u0131lmas\u0131, hasad\u0131nda oyun ve e\u011flencelerin d\u00fczenlenmesi (\u00e7ayda \u00e7\u0131ra gibi) ve \u0130lin<br \/>karpuz \u015fehri olarak an\u0131lmas\u0131na sebep oldu\u011fundan dolay\u0131 ayr\u0131 bir \u00f6nem arz etmektedir.<br \/>\u00dcR\u00dcN\u00dcN MEN\u015eE AD VE MAHRE\u00c7 \u0130\u015eARET OLMASINA \u0130L\u0130\u015eK\u0130N B\u0130LG\u0130 VE BELGELER:<br \/>Diyarbak\u0131r karpuzu Diyarbak\u0131r&#8217;\u0131n de\u011fi\u015fik il\u00e7elerinde yeti\u015ftiricili\u011finde dahi farkl\u0131l\u0131klar g\u00f6stermektedir. 1967<br \/>y\u0131l\u0131nda ilk defa festival d\u00fczenlenmi\u015f olup, 1982 y\u0131l\u0131na kadar ara verilmi\u015f, 1982-1985 y\u0131llar\u0131 aras\u0131nda d\u00fczenlenen<br \/>festivaller daha sonraki d\u00f6nemde 1995 y\u0131l\u0131na kadar yap\u0131lmam\u0131\u015ft\u0131r. 1995 y\u0131l\u0131ndan itibaren Tar\u0131m \u0130l M\u00fcd\u00fcrl\u00fc\u011f\u00fc<br \/>taraf\u0131ndan g\u00fcn\u00fcm\u00fcze dek d\u00fczenli olarak &#8220;Diyarbak\u0131r Karpuzu Yar\u0131\u015fmas\u0131\u201d yap\u0131lmaktad\u0131r. Bu yar\u0131\u015fmalarda 50 kg&#8217;\u0131<br \/>a\u015fan iriliklerde karpuzlar dereceye girmi\u015ftir. Festival ise d\u00fczenli olarak her y\u0131l yap\u0131lamam\u0131\u015ft\u0131r. Ayr\u0131ca sadece<br \/>karpuzcular derne\u011finin 1970 y\u0131llarda kurulmas\u0131 da bu \u00fcr\u00fcn\u00fc di\u011fer \u00fcr\u00fcnlerden ayr\u0131cal\u0131 k\u0131lm\u0131\u015ft\u0131r. 2007 y\u0131l\u0131nda Turizm<br \/>ve Kalk\u0131nma Derne\u011fi taraf\u0131ndan 18-19-20 Ekim tarihlerinde Karpuz \u015eenli\u011fi yap\u0131lm\u0131\u015ft\u0131r.<br \/>DENETLEME:<br \/>Dicle \u00dcniversitesi Ziraat Fak\u00fcltesi, Tar\u0131m \u0130l M\u00fcd\u00fcrl\u00fc\u011f\u00fc \u00c7ift\u00e7i E\u011fitim ve Yay\u0131m \u015eubesi ve G\u00fcneydo\u011fu<br \/>Tar\u0131msal Ara\u015ft\u0131rma Enstit\u00fcs\u00fc M\u00fcd\u00fcrl\u00fc\u011f\u00fcnden olu\u015fan denetleme heyeti \u00fcretim d\u00f6nemlerinde Diyarbak\u0131r Karpuzu<br \/>yeti\u015ftiricili\u011fi yap\u0131lan bah\u00e7elerde rutin olarak denetlemeler yapacaklard\u0131r. Ayr\u0131ca meyve hasat d\u00f6neminde \u00fcr\u00fcn\u00fcn\u00fc<br \/>satmak isteyen \u00fcreticilerin co\u011frafi i\u015fareti kullanma taleplerine binaen denetimleri yap\u0131lacakt\u0131r<\/p><p><strong>Diyarbak\u0131r Karpuzu<\/strong><\/p><p><strong>Co\u011frafi \u0130\u015faret Tescilinin Co\u011frafi S\u0131n\u0131r\u0131:<\/strong> Diyarbak\u0131r ili<\/p><p><strong>Co\u011frafi \u0130\u015faret Tescil Y\u0131l\u0131:<\/strong> 2008<\/p><p><strong>Co\u011frafi \u0130\u015faret Tescil No:<\/strong> 111<\/p><p><strong>Co\u011frafi \u0130\u015faret T\u00fcr\u00fc:<\/strong> Men\u015fe<\/p><p><strong>Co\u011frafi \u0130\u015faret \u00dcr\u00fcn Kategorisi:<\/strong> Tar\u0131m<\/p><p><strong>Co\u011frafi \u0130\u015faret \u00dcr\u00fcn ve Grubu:<\/strong> Karpuz\/ \u0130\u015flenmi\u015f ve i\u015flenmemi\u015f meyve ve sebzeler ile mantarlar<\/p><p>\u00a0<\/p><ul><li>Diyarbak\u0131r, yerel \u00e7e\u015fit varl\u0131\u011f\u0131, uygun iklim, toprak yap\u0131s\u0131 ve geleneksel \u00fcretim k\u00fclt\u00fcr\u00fc ile karpuz \u00fcretiminde T\u00fcrkiye\u2019de \u00f6ne \u00e7\u0131kan iller aras\u0131ndad\u0131r.<\/li><li>D\u00fcnyaca me\u015fhur olan Diyarbak\u0131r Karpuzlar\u0131 yuvarlak-oval \u015fekilli, alacal\u0131 karpuzlar s\u0131n\u0131f\u0131na girmektedir.<\/li><li>Diyarbak\u0131r Karpuzlar\u0131 Diyarbak\u0131r b\u00f6lgesinde yeti\u015fen, b\u00f6lgenin iklimine ve toprak \u00f6zelliklerine uyum sa\u011flam\u0131\u015f farkl\u0131 b\u00fcy\u00fckl\u00fckler, farkl\u0131 lezzetler ve kendine has farkl\u0131 yeti\u015ftirme teknikleri olan karpuzlard\u0131r. Bunlardan en \u00e7ok bilinenleri S\u00fcrme, Pembe, Beyaz K\u0131\u015f, Kara K\u0131\u015f ve Ferikpa\u015fa tipleridir.<\/li><li>\u0130rili\u011fiyle bilinen S\u00fcrme tipi Diyarbak\u0131r karpuzlar\u0131 bug\u00fcn \u201cDiyarbak\u0131r Karpuzu\u201d olarak bilinen karpuz olarak tan\u0131mlanmakta ve bu \u015fekilde hat\u0131rlanmaktad\u0131r.<\/li><li>Diyarbak\u0131r Karpuzunun co\u011frafi s\u0131n\u0131r\u0131n\u0131 belirleyen asli unsur \u00fcretim y\u00f6ntemi; kuyu karpuzculu\u011fudur. Bu da do\u011frudan \u00fcretim y\u00f6nteminin ola geldi\u011fi, onu m\u00fcmk\u00fcn k\u0131lan co\u011frafyayla, yani Dicle nehri k\u0131y\u0131lar\u0131 ile s\u0131n\u0131rlanmaktad\u0131r.<\/li><li>Kuyu karpuzculu\u011fu Diyarbak\u0131r ekolojisi i\u00e7inde \u015fekillenmi\u015f, geleneksel \u00fcretim bilgisinin aktar\u0131lmas\u0131yla bug\u00fcne ta\u015f\u0131nm\u0131\u015f kadim bir \u00fcretim k\u00fclt\u00fcr\u00fcd\u00fcr. Dicle nehri k\u0131y\u0131lar\u0131nda \u00e7ak\u0131ll\u0131 ve milli topraklarda, nisan-may\u0131s aylar\u0131nda Dicle\u2019nin \u00e7ekilmesiyle ortaya \u00e7\u0131kan nehir yataklar\u0131nda boyu 1-2 metre, 40-60 cm derinlikte kuyular a\u00e7\u0131l\u0131r.<\/li><li>\u00dcreticiler kuyu karpuzculu\u011funda tohumdan \u00fcretimin yap\u0131ld\u0131\u011f\u0131 ifade etmekte, ah\u0131r g\u00fcbresinin meyvenin irili\u011finde, g\u00fcvercin g\u00fcbresinin tad\u0131nda etkili oldu\u011funu belirtmektedirler.<\/li><\/ul>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"<p>No: 111 \u2013 Men\u015fe Ad\u0131 D\u0130YARBAKIR KARPUZUTescil EttirenD\u0130YARBAKIR T\u0130CARET VE SANAY\u0130 ODASIBu co\u011frafi i\u015faret, 09.08.2008 tarih ve 26962 say\u0131l\u0131 Resmi Gazetedeilan edilmi\u015ftir. 555 say\u0131l\u0131 Co\u011frafi \u0130\u015faretlerin Korunmas\u0131 Hakk\u0131ndaki KanunH\u00fckm\u00fcnde Kararname\u2019nin 12 nci maddesi gere\u011fince 03.12.2008tarihinden ge\u00e7erli olmak \u00fczere tescil edilmi\u015ftir.De\u011fi\u015fiklik \u0130lan\u0131:05.05.2022 tarih ve 124 say\u0131l\u0131 B\u00fcltenTescil No : 111Tescil Tarihi : 09.08.2008Ba\u015fvuru No : C2007\/017Ba\u015fvuru [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"video","meta":{"footnotes":""},"categories":[76],"tags":[86,85,84],"class_list":["post-8145","post","type-post","status-publish","format-video","hentry","category-yoresel-urunler","tag-cografi-isaretler","tag-diyarbakir","tag-karpuz","post_format-post-format-video"],"amp_enabled":true,"_links":{"self":[{"href":"https:\/\/gastrodiyari.com\/index.php?rest_route=\/wp\/v2\/posts\/8145","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/gastrodiyari.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/gastrodiyari.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/gastrodiyari.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/gastrodiyari.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=8145"}],"version-history":[{"count":3,"href":"https:\/\/gastrodiyari.com\/index.php?rest_route=\/wp\/v2\/posts\/8145\/revisions"}],"predecessor-version":[{"id":10037,"href":"https:\/\/gastrodiyari.com\/index.php?rest_route=\/wp\/v2\/posts\/8145\/revisions\/10037"}],"wp:attachment":[{"href":"https:\/\/gastrodiyari.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=8145"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/gastrodiyari.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=8145"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/gastrodiyari.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=8145"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}