Effect of fertilizing regime of forecrops on the quality of red beet and carrot

2021 ◽  
pp. 233-240
Author(s):  
M. Putnik-Delić ◽  
I. Maksimović ◽  
M. Mirosavljević ◽  
Ž. Ilin ◽  
R. Kastori ◽  
...  
Keyword(s):  
Red Beet

Семенная продуктивность свеклы: влияние биологически активных препаратов

2018 ◽  
Author(s):  
L.A. Yusupova
Keyword(s):  
Biologically Active ◽  
Single Plant ◽  
Vegetative Part ◽  
Red Beet

Приведены результаты влияния биологически активных препаратов (БАП) на продуктивность семенного куста раздельноплодной (одно-двусемянной) свеклы столовой сорта Хуторянка. Обработка растений БАП повлияла на формирование надземной вегетативной части растений и на качество семян свеклы столовой, а также позволила повысить выход семян с одного растения и улучшить качество семян.The results of the influence of biologically active preparations on (BAP) the productivity of the seed bush of a single-seeded (one-seeded) red beet of Khutorianka cultivar are given. The treatment of plants of the BAP influenced the formation of the aboveground vegetative part of plants and the quality of beet seed, and also increased the yield of seeds from a single plant and improved the quality of seeds.

scholarly journals Летние посевы свеклы столовой на юге России

2019 ◽  
Author(s):  
L.A. Kuksa ◽  
L.N. Timakova ◽  
A.N. Khovrin
Keyword(s):  
Field Experiments ◽  
The South ◽  
Root Crops ◽  
Rostov Region ◽  
Red Beet ◽  
Optimal Period ◽  
Technological Methods ◽  
Seed Growing

Полевые опыты в условиях юга России позволили уточнить технологические приемы возделывания свеклы столовой. Оптимальный срок посева свеклы столовой для получения корнеплодов с высокой товарностью и закладки их на зимнее хранение в условиях Ростовской области 5 15 июля. При посеве в этот срок улучшается качество корнеплодов, а выход товарной продукции составляет 84 90.In the conditions of field experiments the technological methods of seed growing of table beet in the conditions of the South of Russia are specified. The optimal period of red beet sowing for root crops with high marketability producing for winter storage in the Rostov region is 5 15 of July. When sowing in this period, the quality of root crops improves, and the yield of marketable products is 84 90.

INFLUENCE OF FERMENTATION ON COLOUR QUALITY OF RED BEET JUICES

1999 ◽  
pp. 328-331
Author(s):  
Peter Šimko ◽  
Milan Drdák ◽  
Milan Kováč ◽  
Jolana Karovičová
Keyword(s):  
Red Beet

Effect of Long-Term Organic and Mineral Fertilization on the Yield and Quality of Red Beet (Beta vulgaris L.)

2008 ◽  
Vol 68 (1) ◽  
pp. 111-125 ◽  
Author(s):  
Kazimierz Felczyński ◽  
Krystyna Elkner
Keyword(s):  
Beta Vulgaris ◽  
Mineral Nitrogen ◽  
Nitrate Content ◽  
Mineral Fertilization ◽  
Marketable Yield ◽  
Yield And Quality ◽  
Red Beet ◽  
Organic Mineral

Effect of Long-Term Organic and Mineral Fertilization on the Yield and Quality of Red Beet (Beta vulgarisL.)In 2003-2004, an experiment was carried out with two cultivars of red beet using the experimental plots of a long-term static fertilization experiment that was begun in 1922 in the Experimental Field of the Institute of Vegetable Crops in Skierniewice. Under assessment was the response of red beet plants to longterm organic, mineral, and organic-mineral fertilization applied at different rates. The highest marketable yield, of all the fertilization combinations, was obtained in each year of the experiment from the each year treatment with manure alone at 60 t·ha-1. However, the level of red pigments in beet roots from this treatment was low, while that of yellow pigments, and also of nitrates, was high. Fertilization with manure at 60 t·ha-1in combination with mineral nitrogen fertilization at 60 kg N·ha-1resulted in a lower marketable yield compared to the treatment with manure only. The roots from the combined treatment, like those from the treatment with manure alone at 60 t·ha-1, had a low ratio of betanine to vulgaxanthine, and the highest nitrate content of all the fertilization combinations. At lower levels of fertilization with manure (20 and 40 t·ha-1), the additional fertilization with mineral nitrogen increased the marketable yield of red beet roots, but it reduced betanine content in 2003, and increased the level of nitrates in both years, in comparison with the corresponding treatments with manure only. Relatively high marketable yields of well-coloured roots with a high betanine content and a low vulgaxanthine content, and a low level of nitrates, were obtained from the treatment with mineral fertilizers applied at the lowest rates (N - 60, P2O5- 30, K2O - 70 kg·ha-1). However, as the application rates of these fertilizers increased, the marketable yield of beet roots and their betanine content decreased. At the same time, the level of nitrates in the roots of both cultivars increased. The lowest marketable yields, but of well-coloured beet roots with a low nitrate content were obtained from the zero-fertilization control plots and from the treatment with manure alone at 20 t·ha-1.

scholarly journals Karakteristik Sponge Cake Dengan Perlakuan Penambahan Pasta Bit (Beta Vulgaris L.)

2020 ◽  
Vol 7 (1) ◽  
pp. 43
Author(s):  
Fatika Ambarwati ◽  
Sri Mulyani ◽  
Bhakti Etza Setiani
Keyword(s):  
Antioxidant Activity ◽  
Beta Vulgaris ◽  
Sweet Taste ◽  
Sponge Cake ◽  
Organoleptic Quality ◽  
A Value ◽  
Red Beet ◽  
The Difference

Abstrak: Bit merah (Beta vulgaris L.) merupakan salah satu komoditas yang memiliki keunggulan sebagai zat pewarna alami dan sumber antioksidan. Penelitian ini bertujuan untuk mengetahui pengaruh penambahan pasta bit merah (beta vulgaris L.) terhadap kualitas mutu sponge cake. Rancangan penelitian ini menggunakan (RAL) dengan 6 perlakuan 4 kali ulangan, perlakuan yang diberikan yaitu perbedaan konsentrasi penambahan pasta bit (b/b) yakni T0= 0% (kontrol) , T1=10%, T2= 20%, T3= 30%, T4= 40% dan T5= 50%. Hasil penelitian menunjukkan bahwa penambahan konsentrasi pasta bit yang berbeda memberikan pengaruh nyata (P<0,05) terhadap aktifitas antioksidan, morfologi crumb, warna (L*), mutu organoleptik tekstur, aroma dan overall sedangkan untuk parameter daya kembang, warna (a*) dan (b*) dan mutu organoleptik rasa tidak berpengaruh nyata. Penambahan pasta bit yang terbaik yakni perlakuan T5 (50%) dengan nilai daya kembang 74,75±3,50, morfologi crumb baik, aktifitas antioksidan 60%, warna (L*) 64,68, warna (a*) 5,79, warna (b*) 33,12, dan mutu organoleptik rasa manis, aroma tidak langu, tekstur agak lembut, dan Overall suka. Abstract: Red beet (Beta vulgaris L.) is a commodity that has advantages as a natural coloring agent and source of antioxidants. This study aims to determine the effect of the addition of red beet paste (Beta vulgaris L.) on the quality of sponge cake quality.The design of this study uses (CRD) with 6 treatments and 4 replications, the treatment given is the difference in the concentration of the addition of beet paste (b / b) namely T0= 0% (control), T1= 10%, T2= 20%, T3= 30%, T4= 40% and T5= 50%. The results showed that the addition of different concentrations of beet paste gave a significant effect (P <0.05) on antioxidant activity, crumb morphology, color (L *), organoleptic quality of texture, aroma and overall while for the parameters of developt capacity, color (a * ) and (b *) and organoleptic quality of taste have no significant effect. The best addition of beet paste is the treatment of T5 (50%) with a value of developt capacity 74.75 ± 3.50, good crumb morphology, antioxidant activity 60%, color (L *) 64.68, color (a *) 5.79 , color (b *) 33.12, and organoleptic quality of sweet taste, unpleasant aroma, rather soft texture, and overall like.

scholarly journals EFFECT OF ADDITION OYSTER MUSHROOM AND RED BEET ROOT BY-PRODUCTS ON QUALITY OF PAN BREAD

2016 ◽  
Vol 43 (2) ◽  
pp. 507-517
Author(s):  
Alaa S.M. Abu El-Maaty ◽  
S.E. El-Nemr ◽  
Gehan A. El-Shourbagy ◽  
G.A. Galal
Keyword(s):  
Oyster Mushroom ◽  
Beet Root ◽  
Red Beet ◽  
Pan Bread ◽  
By Products

scholarly journals Comparison of Yield and Quality of Red Beet Roots Cultivated Using Conventional, Integrated and Organic Method

2013 ◽  
Vol 21 (1) ◽  
pp. 107-114 ◽  
Author(s):  
Anna A. Szopińska ◽  
Maria Gawęda
Keyword(s):  
Chemical Constituents ◽  
Total Yield ◽  
Dry Weight ◽  
Root Weight ◽  
Yield And Quality ◽  
Red Beet ◽  
Commercial Yield ◽  
Nitrates Content ◽  
Two Parameters

Abstract The experiment on different means of cultivation of red beet cv. ‘Regulski Cylinder’ was conducted in the years 2006-2009, using conventional, integrated, and organic methods. The greatest impact on total and commercial yield, the average root weight, dry weight and chemical constituents’ content in the roots had the season. In the years 2006 and 2008, the highest total and marketable yields of beet roots were obtained by organic method, but in 2009 these parameters were the lowest in organically produced plants. Total yield was correlated with mean root weight. In the years 2006 and 2008, betanine content was the lowest in organically produced roots while in the year 2009 it was the highest. The low yield of marketable roots and the low nitrates’ content were the only two parameters, which distinguished organically produced red beet roots throughout the years of experiment.

Quality of Fresh and Processed Red Beet from Organic and Conventional Cultivation

2011 ◽  
Vol 75 (1) ◽  
pp. 125-132 ◽  
Author(s):  
Ryszard Kosson ◽  
Krystyna Elkner ◽  
Anna Szafirowska
Keyword(s):  
Sensory Evaluation ◽  
Sensory Quality ◽  
Vegetable Crops ◽  
Organic Systems ◽  
Organic Cultivation ◽  
Red Beet ◽  
Trained Panel ◽  
Positive Effect ◽  
Profiling Analysis

Quality of Fresh and Processed Red Beet from Organic and Conventional CultivationThe aim of this study was to evaluate the biological value of fresh red beet and sensory quality of pickled red beet prepared from roots from organic and conventional cultivation systems. Two cultivars of red beet cv. Czerwona Kula and cv. Opolski were grown by conventional and organic systems in the years 2008-2009 on certificated Experimental Field of Research Institute of Vegetable Crops in Skierniewice. Chemical analyses of fresh red beets were carried out immediately after harvest but the sensory evaluation of pickled beets was carried out by trained panel according to PN-ISO guidelines applying the sensory profiling analysis. Results have shown that the method of cultivation had a positive effect on the chemical composition of fresh roots of red beet. The roots of both cultivars from organic cultivation contained significantly more dry matter, sugars and betanins, and accumulated less nitrate than roots from conventional cultivation. There was no significant effect of cultivar and method of cultivation on the overall sensory quality of pickled red beets. Comparison of sensory evaluation for pickles of two cultivars from organic cultivation showed that canned red beets from cultivar Czerwona Kula characterized by slightly darker color, firmer flesh and more typical taste of red beet as compared to samples from cultivar Opolski. Pickled red beets from conventional cultivation characterized by firmer flesh compared to the pickled beets from organic cultivation, more noticeable taste of pickled cucumbers and flavor of fruit.

scholarly journals Changes in quality of selected red beet (Beta vulgaris L.) cultivars during the growing season

2014 ◽  
Vol 26 (2) ◽  
pp. 139-146 ◽  
Author(s):  
Zofia Nizioł-Łukaszewska ◽  
Maria Gawęda
Keyword(s):  
Beta Vulgaris ◽  
Positive Impact ◽  
Soluble Sugars ◽  
Weather Conditions ◽  
Growing Season ◽  
Stages Of Growth ◽  
Growing Seasons ◽  
Red Beet ◽  
Health Related

ABSTRACT Red beet (Beta vulgaris L.) may be consumed at all stages of growth, both in the form of small early vegetable during spring and later, during winter, when stored. Therefore, knowledge of the dynamics of changes in the content of individual components in subsequent stages of growth is very important. The experiment was conducted for two consecutive growing seasons. The study included four cultivars of red beet ‘Boro’ F1, ‘Czerwona Kula’, ‘Nochowski’ and ‘Regulski Cylinder’. The aim of this study was to assess the dynamics of changes of selected components during the growing season. Particular attention was paid to the content of components having a positive impact on the quality of red beet, such as: antioxidant activity, the content of betalain pigments, soluble sugars and dry matter. On the basis of the survey it was demonstrated that the optimal harvest date of red beet roots, with respect to the favorable nutrient and health-related content, falls in the 8th and 11th week of the growing season depending on the weather conditions in a given year. A significant increase in the anti-radical activity, soluble sugars as well as betanin and vulgaxanthin (2009) was observed between the 6th and the 8th and also in the 11th week of the cultivation. A gradual drop in betanin to vulgaxanthin ratio was observed within the following weeks of the vegetation. On the basis of the research conducted we can conclude that the cultivar recommended for consumption is ‘Nochowski’.

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