The role of cobalt in vegetable production | Uloga kobalta u povrtarskoj proizvodnji
2010
Maksimović, I.
Cobalt (Co) is not essential element for plant metabolism, but it is essential for humans and animals. It is necessary for nitrogen fixing microorganisms and thus nitrogen fixation. Vegetables are important source of cobalt in human diet, especially leguminous plants (beans, peas) and leafy vegetables (salad, all sorts of cabbages). Concentration of cobalt in plant tissues varies in average between 0.05 and 0.30 mg/kg and it is usually higher in leguminous plants in comparison to the other plant groups. In vegetables, cobalt concentration varies between 0.01 and 0.15 mg/kg, in fresh vegetables average is 0.02, in frozen 0.03 mg/kg. Cobalt has many beneficial effects on plant growth. It can delay senescence by postponing chlorophyll and protein degradation. In some plants, treatment of seeds with cobalt before sowing increased drought tolerance. Cobalt may also slow down senescence of plant parts after harvest and thus prolong shelf life of agricultural products.
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