Determining Crop and Pan Coefficients for Cauliflower and Red Cabbage Crops Under Cool Season Semiarid Climatic Conditions

The aim of this study was to estimate the evapotranspiration of cauliflower and red cabbage crops grown under cool season semiarid climatic conditions from Class A pan evaporation. Actual evapotranspiration (ETc) of cauliflower and red cabbage crops was calculated according to the water balance approach. Reference evapotranspiration (ETo) was calculated with FAO Penman-Monteith equation. Pan evaporation (E-pan) was measured by using Class A pan. Seasonal ETc was determined as 475 mm for cauliflower and 556 mm for red cabbage. Seasonal pan coefficient (k(p)=ETo/E-pan) was determined as 0.82, and the seasonal crop coefficient (k(c)=ETc/ETo) was determined as 0.84 for cauliflower and 0.83 for red cabbage. So the evapotranspiration of cauliflower and red cabbage crops was estimated as 70% Class A pan evaporation.