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Changes of the contents of selected phenolic compounds during storage of lettuce heads (Lactuca sativa L.) in cool conditions

100%

Olszowka K., Perucka I.

Polish Journal of Food and Nutrition Sciences

2011

tom 61

nr Suppl.1

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Effect of chelated and mineral forms of micronutrients on their content in leaves and the yield of lettuce. Part II. Copper

67%

Kozik E., Tyksinski W., Komosa A.

Acta Scientiarum Polonorum. Hortorum Cultus

2008

tom 07

nr 3

In pot experiments, in spring 2006 and 2007, a comparison was made between the chelated and the mineral forms of copper on the yielding of lettuce and on the content of Cu, Zn, Mn and Fe in lettuce leaves. Plants were grown in peat substrate supplemented with Cu doses of 5, 25, 50 and 75 mg∙dm⁻³. A greater mass of lettuce heads was obtained after the application of the mineral form of copper. In the range of doses: 5–50 mg Cu∙dm⁻³, the mean yields of lettuce did not differ. In the second year of studies, the application of copper chelates in the dose of 75 mg∙dm⁻³ caused a high reduction of yield. The mean copper content in lettuce, after the application of the chelated Cu form, was twice higher than after the use of the mineral Cu form. Iron content in lettuce after the application of copper chelates was higher than after the use of copper sulphate, while the contents of zinc and manganese were smaller.

Ograniczanie wyników

1 Acta Scientiarum Polonorum. Hortorum Cultus

1 Polish Journal of Food and Nutrition Sciences

1 Komosa A.

1 Kozik E.

1 Olszowka K.

1 Perucka I.

1 Tyksinski W.

1 2011

1 2008

Wyniki wyszukiwania

Changes of the contents of selected phenolic compounds during storage of lettuce heads (Lactuca sativa L.) in cool conditions

Effect of chelated and mineral forms of micronutrients on their content in leaves and the yield of lettuce. Part II. Copper