Wyniki wyszukiwania - AGRO

1

Comparison of leaf yields and chemical composition of the Hamburg and leafy types of parsley. I. Leaf yields and their structure

100%

Kmiecik W., Lisiewska Z.

Folia Horticulturae

|

1999

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tom 11

|

nr 1

2

Senzoricke hodnotenie korenovej zeleniny

100%

Polak M.

Zeszyty Naukowe Akademii Rolniczej w Krakowie. Sesja Naukowa

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2001

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tom 76

|

nr 1

3

Artykuł dostępny w postaci pełnego tekstu - kliknij by otworzyć plik

Wpływ geometrii narzędzia tnącego na przebieg procesu cięcia wybranych warzyw korzeniowych

88%

Nadulski R.

Acta Agrophysica

|

2001

|

tom 58

4

Mineral fertilisation and the quality of parsley seedlings roots

88%

Nawrocki J., Mazur S., Kucmierz J.

Vegetable Crops Research Bulletin

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2001

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tom 55

5

Influence of the preliminary preparation of parsley cubes on the process of drying them in a microwave at reduced pressures

88%

Szarycz M., Szponarska A., Jaloszynski K.

Acta Agrophysica

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2003

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tom 02

|

nr 2[96]

6

Effect of conditions and time of storage on technological quality changes of parsley leaves

75%

Lisiewska Z., Kmiecik W., Budnik A.

Folia Horticulturae

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1997

|

tom 09

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nr 2

7

Indexes of unit electric energy consumption for the dehydration line for leaf vegetables

75%

Janus P.

Food Science and Technology. Scientific Papers of Agricultural University of Poznan

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2001

|

tom 05

8

Effect of no-tillage and mulching with cover crops on yield of parsley

63%

Blazewicz-Wozniak M.

Folia Horticulturae

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2005

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tom 17

|

nr 2

9

Quality analysis of the work of a belt conveyor system in sowing fine vegetable seeds

63%

Kowalczuk J., Zarajczyk J.

Teka Komisji Motoryzacji i Energetyki Rolnictwa

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2009

|

tom 09

10

The effect of fragmentation and packaging of dried parsley leaves on selected chemical and microbiological parameters

63%

Sikorska-Zimny K., Wojcicka K., Rochminska A., Rutkowski K. P., Szewczyk E. M., Lisiecki P.

Journal of Horticultural Research

|

2019

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tom 27

|

nr 2

11

Effect of organic cultivation on the occurrence of beneficial groups of microorganisms in the rhizosphere soil of vegetable crops

63%

Trzcinski P., Sas-Paszt L. M., Gluszek S., Przybyl M., Derkowska E.

Journal of Horticultural Research

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2018

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tom 26

|

nr 2

12

Analiza mikrofalowego suszenia pietruszki w warunkach obnizonego cisnienia. Czesc II. Skurcz suszarniczy i rehydracja suszu

63%

Szarycz M., Kaminski E., Jaloszynski K., Szponarska A.

Acta Scientiarum Polonorum. Technica Agraria

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2003

|

tom 02

|

nr 2

29-36

13

Effect of drip irrigation and cultivation methods on the yield and quality of parsley roots

63%

Kaniszewski S., Dysko J.

Journal of Elementology

|

2008

|

tom 13

|

nr 2

In the years 2005–2007, research work on the influence of surface and subsurface drip irrigation on the yield and quality of roots of parsley grown on ridges and on flat ground was carried out. Irrigation water was supplied via drip lines, which in subsurface irrigation were placed at a depth of 50 mm below the surface of the ridges, along the centreline between two rows of plants. In the case of surface irrigation, the drip lines were placed on the surface of the ridges between two rows of plants. Irrigation started when soil water potential was between -30 and -40 kPa. Nitrogen fertilizers (100 kg⋅ha-1) were applied in two doses. The first dose was applied pre-plant, while the second one was delivered by fertigation. In the control treatment without irrigation, the second dose of nitrogen was applied by broadcasting. Both surface and subsurface irrigation used in the cultivation on ridges and on flat ground had a significant effect on the marketable yield of parsley roots. However, no significant differences in the yield between surface and subsurface drip irrigation were found. The yield of non-marketable parsley roots in flat cultivation was twice as high as that in ridge cultivation. Parsley plants cultivated on ridges produced significantly longer, better-shaped storage roots compared to those cultivated on flat ground. Surface and subsurface drip irrigation significantly decreased the total N and K content in parsley roots.

14

The influence of selected enzymatic preparations into the yield and chemical composition of root parsley juice

63%

Kalbarczyk J., Jablonska-Rys E.

Electronic Journal of Polish Agricultural Universities. Series Food Science and Technology

|

1998

|

tom 01

|

nr 1

This paper presents a method of juice production from two varieties of root parsley with the use of enzymatic preparations. Two preparations PECTINEX BE and ROHAPECT D5-L were used in the study. Yield and chemical composition of juices as a function of the kind and/or dose of each preparation were examined. It was found that the PECTINEX BE offers better effects in comparison to the ROHAPECT preparation. Higher yields of juice were obtained from parsley of the FAKIR variety. This juice exhibited higher contents of dry matter, extract and total carbohydrates. The results of statistical analysis have shown that an increase of enzymatic preparations did not always result in the significant increase of yield of juice and contents of its selected chemical compounds.

15

Fungi and germination of carrot and parsley seeds under osmoconditioning and fungicide treatment

63%

Tylkowska K., Biniek A.

Phytopathologia Polonica

|

1996

|

tom 12

16

Kinetics of convection drying of parsley root particles

63%

Gornicki K., Kaleta A.

Polish Journal of Food and Nutrition Sciences

|

2002

|

tom 11/52

|

nr 2

Kinetics of drying of parsley root particles under conditions of natural convection was determined. Experiments were carried out using different parsley root particles, particle sizes and drying air temperatures. An analysis of received results of investigations allowed to formulate the following conclusions. Drying rate of parsley root particles increases with increasing temperature of drying air. This regularity is valid in assumed in this paper air temperature range from 40 to 80°C. The obtained results of investigations suggest that parsley root can be regarded as an anisotropic and heterogeneous body. The results of temperature measurement of dried parsley root particles and observation of shrinkage, which occurred during drying, suggest that although a constant drying rate (du/dԏ) period was never observed in the carried out experiments, still during drying of parsley root particles the first period of drying could appear.

17

The effect of NPK fertilization on chlorophyll, sugars, ascorbic acid content and activity of catalase and peroxidase in leaf parsley

63%

Gurgul E., Herman B., Biczak R.

Folia Horticulturae

|

1996

|

tom 08

|

nr 1

18

Competence and determination for rhizogenesis in in vitro culture of parsley [Petroselinum sativum Soo.]

63%

Konieczny R.

Acta Biologica Cracoviensia. Series Botanica. Supplement

|

1999

|

tom 41

|

nr 1

19

Effect of storage on contents of dietary fibre and its composition in some cultivars of red beet, root parsley and carrot

63%

Elkner K., Horbowicz M., Kosson R.

Vegetable Crops Research Bulletin

|

1998

|

tom 49

20

Comparison of leaf yields and chemical composition of the Hamburg and leafy types of parsley. II. Chemical composition

63%

Kmiecik W., Lisiewska Z.

Folia Horticulturae

|

1999

|

tom 11

|

nr 1

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