Possibilities of reducing nitrate content in root and leafy vegetables
1999
Petrovic, N. | Kastori, R. (Poljoprivredni fakultet, Novi Sad (Yugoslavia))
The experiments have included 3 species: carrot, Swiss chard and spinach. At the stage of technological maturity, the tips of the fleshy carrot roots and one side of the lateral roots have been cut off by an originally designed implement. The purpose of this operation was to reduce the uptake of water and nitrates by carrot roots, i.e., to encourage their transport to the aboveground plant parts. The results showed that the mechanized cutting off of carrot roots intensified the nitrate transport from fleshy root to the aboveground parts, thus reducing the nitrate content in the fleshy root. The rate of nitrate content reduction varied with the experiment year, genotype grown and especially the duration of the treatment. Swiss chard and spinach plants were analyzed for the distribution of nitrates and total nitrogen in different leaf parts. Both plant species had higher nitrate content in the petiole and the central nerve than in the other parts of the leaf. The portions of the lamina and the central nerve in the total dry matter mass of the leaf of Swiss chard and spinach were 39.2% and 33.5%, respectively. The results indicate that in the case of leafy vegetables, which have a high capacity for nitrate accumulation, nitrate content may be reduced by breeding. It is necessary to work on the development of genotypes with short and thin petioles and thin central nerves,i.e., on the reduction of those parts of the leaf which have the highest nitrate accumulation.
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تم تزويد هذا السجل من قبل Unassigned data from Yugoslavia