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首页> 外文期刊>Environmental Protection and Natural Resources >Effect of Genetic Conditions, Foliar Fertilisation with Magnesium and Storage on the Content of Nitrates (V) and (III) in the Storage Roots in Carrot
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Effect of Genetic Conditions, Foliar Fertilisation with Magnesium and Storage on the Content of Nitrates (V) and (III) in the Storage Roots in Carrot

机译：遗传条件，镁叶面施肥和贮藏对胡萝卜贮藏根中硝酸盐（V）和（III）含量的影响

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摘要

During 2007-2009, studies were undertaken to determine the effect of genetic factors, magnesium fertilisation and storage on the content of nitrates (V) and (III) in carrot roots. After harvest as well as after storage, the cultivar ‘Perfekcja’ was characterised by the lowest content of NO3? and NO2?, while the greatest amounts were found in cultivar ‘Flacoro’. Magnesium was applied in doses of 0, 45 and 90 kg MgO ha-1 - in the form of 3% spraying during the vegetation season. The research items were cultivars: ‘Berjo’, Flacoro’, ‘Karotan’, ‘Koral’ and ‘Perfekcja’.After harvest as well as after storage, the cultivar ‘Perfekcja’ was characterised by the lowest content of NO3? and NO2?, while the greatest amounts were found in cultivar ‘Flacoro’. In this research, each of the applied dose of magnesium fertilisation resulted in a significant increase in the content of nitrates (V) and (III) in carrot roots, but none of the evaluated cultivars did not exceed the allowed amounts. After storage, the content of nitrates (V) decreased for the cultivars ‘Berjo’, ‘Flacoro’ and ‘Karotan’ by 2%, for ‘Koral’ and ‘Perfekcja’ by 2.5%, whereas of nitrates (III) for the cultivar ‘Berjo’ by 1%, Karotan’ and ‘Perfekcja’ by 3% and for ‘Flacoro’ and ‘Koral’ by 5%.
机译：在2007-2009年期间，进行了研究以确定遗传因素，镁的施肥和贮藏对胡萝卜根中硝酸盐（V）和（III）含量的影响。收获和储存后，'Perfekcja'品种的特征是NO 3 ？和NO 2 的含量最低，而在'Flacoro'品种中发现最多。在植被季节，以0、45和90 kg MgO ha -1 的剂量施用镁，喷洒量为3％。研究项目为'Berjo'，Flacoro'，'Karotan'，'Koral'和'Perfekcja'，在收获和储存后，'Perfekcja'品种的特点是NO 3含量最低 ？和NO 2 ？，而最大的量出现在品种'Flacoro'中。在这项研究中，每施用一次镁施肥剂量会导致胡萝卜根中硝酸盐（V）和（III）含量显着增加，但所有评估品种均未超过允许量。储存后，“ Berjo”，“ Flacoro”和“ Karotan”品种的硝酸盐（V）含量降低了2％，“ Koral”和“ Perfekcja”品种的硝酸盐含量降低了2.5％，而该品种的硝酸盐（III）含量降低了“ Berjo”（1％），“ Karotan”和“ Perfekcja”（3％）以及“ Flacoro”和“ Koral”（5％）。

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