Investigation of nitrate accumulation in green pepper

A tétel rövid nézete
dc.creatorTerbe, I.
dc.creatorKappel, N.
dc.creatorTompos, D.
dc.date2006-02-08
dc.date.accessioned2021-06-28T09:59:34Z
dc.date.available2021-06-28T09:59:34Z
dc.descriptionPepper, despite being among the vegetables consumed in largest quantities, does not play an important role as a nitrate source due to the low nitrate accumulation capacity of the cultivars grown in Hungary. Iii the classification of the average nitrate levels or that of the detected hazardous levels it can be sorted into the very 'favorable' class not exceeding 200 and 500 mg/kg respectively. The different elements of the production technology, this way the N supply, do not influence significantly the amount of nitrate accumulated within pepper fruits.
dc.formatapplication/pdf
dc.identifierhttps://ojs.lib.unideb.hu/IJHS/article/view/617
dc.identifier10.31421/IJHS/12/1/617
dc.identifier.urihttp://hdl.handle.net/2437/314354
dc.languageeng
dc.publisherUniversity of Debrecen
dc.relationhttps://ojs.lib.unideb.hu/IJHS/article/view/617/616
dc.rightsCopyright (c) 2018 International Journal of Horticultural Science
dc.sourceInternational Journal of Horticultural Science; Vol. 12 No. 1 (2006); 21-25.
dc.source2676-931X
dc.source1585-0404
dc.source10.31421/IJHS/12/1
dc.subjectpepper
dc.subjectnitrate content
dc.subjectnutrient supply
dc.titleInvestigation of nitrate accumulation in green pepper
dc.typeinfo:eu-repo/semantics/article
dc.typeinfo:eu-repo/semantics/publishedVersion
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International Journal of Horticultural Science