FERTILIZER RATES AFFECT YIELDS OF HIGH-DENSITY PLANTINGS OF BROCCOLI (BRASSICA OLERACEA)
نویسندگان
چکیده
منابع مشابه
Therapeutic Potential of Brassica oleracea (Broccoli) - A Review
Broccoli, Brassica oleracea, variety Italica, belongs to the family Brassicaceae. Broccoli is a fast growing annual plant that grows 6090 cm tall. They are native to the eastern Mediterranean and Asia Minor, and were later introduced to England and America in the 1700s [1] Figure 1. Plants in general, are known to be extremely rich in a variety of secondary metabolites that are found to possess...
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atures near optimal for vegetative growth. This lack of heat tolerance restricts broccoli production to maritime High temperature causes unevenly-sized flower buds climates lacking extreme temperatures. The alteration in on broccoli inflorescences. This deformity limits prothe inflorescence structure has been described primarily duction of broccoli to areas where summer temperin terms of the ma...
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Chromosome doubling of microspore-derived plants is an important factor in the practical application of microspore culture technology because breeding programs require a large number of genetically stable, homozygous doubled haploid plants with a high level of fertility. In the present paper, 29 populations of microspore-derived plantlets from cabbage (Brassica oleracea var. capitata) and brocc...
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Brassicaceae vegetables, among them broccoli and Chinese cabbage, are well recognized due to the nutritional properties. Four-week-old Chinese cabbage and broccoli seedlings were fumigated with O3 for 3 days before being transplanted into the field. The effect of O3 treatment was determined after reaching marketable quality (ca. 10 weeks). The inflorescences of O3-treated broccoli were enriched...
متن کاملEffect of hydrothermal treatment on the antioxidant properties of broccoli (Brassica oleracea var. botrytis italica) florets.
In the extracts of fresh raw and frozen broccoli, caffeic, ferulic, sinapinic acids and kaempferol were identified. Boiling reduced the amounts of caffeic acid and kaempferol in both samples. The concentration of polyphenols was 2.69mg/g fresh mass and 0.96mg/fresh mass in fresh raw broccoli and frozen raw broccoli, respectively. Boiling significantly decreased the amounts of phenolic compounds...
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ژورنال
عنوان ژورنال: HortScience
سال: 1992
ISSN: 0018-5345,2327-9834
DOI: 10.21273/hortsci.27.11.1173d