CULTIVATION SYSTEM VERSUS THE CONTENT OF MINERALS IN CARROT (Daucus carota L.) ROOTS

The principles of good agricultural and horticultural practice, which considers both environmental protection and high yielding of plants, require modern methods of cultivation. Cover crops are used in the cultivation of various plants, including root vegetables such as carrot. The purpose of field and laboratory studies was to determine the effect of selected cover crops on the healthiness of carrot (Daucus carota L.). The field experiment took into consideration cover crops such as spring rye, white mustard, buckwheat, fodder sunflower and two systems of soil tillage, i.e.: tillage before winter (ploughing) + spring tillage (a combined cultivator) and only spring tillage (a combined cultivator). In each experimental treatment, the number and healthiness of carrot seedlings were determined. A laboratory mycological analysis made it possible to determine the qualitative and quantitative composition of fungi infecting the underground parts of carrot. Good emergencies and the healthiness of carrot plants were observed in the objects with rye and white mustard as cover crops. The cultivation system had no significant effect on the proportion of diseased seedlings of carrot. Rye and white mustard were more effective than buckwheat and sunflower in limiting the occurrence of fungi pathogenic towards carrot. Diseased seedlings and roots after harvest of carrot were most frequently colonized by Altenaria alternata, A. chartarum, A. dauci, A. radicina, Sclerotinia sclerotiorum, Rhizoctonia solani and Fusarium spp.

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DAYA TERIMA JAJANAN LOKAL BARONCONG DENGAN PENAMBAHAN WORTEL (DAUCUS CAROTA L)

Media Gizi Pangan ◽

10.32382/mgp.v26i1.993 ◽

2019 ◽

Vol 26 (1) ◽

pp. 1

Author(s):

Suriani Rauf ◽

Manjilala Manjilala ◽

Elvi Kusuma

Keyword(s):

Experimental Study ◽

Daucus Carota ◽

Vegetable Consumption ◽

Negative Impact ◽

Local Foods ◽

Ministry Of Health ◽

Daucus Carota L

The behavior of people who less consume vegetables and fruit can have a negative impact on health. The lack of appetite for vegetable consumption by the society made the researchers interested in making a combination of vegetables, namely carrots with local foods, namely Baroncong.This research aims to determine the acceptability of local baroncong snacks with the addition of carrots.This research is a pre-experimental study. The panelists from this study consisted of 30 Nutrition Department Students from Health Polytechnic Ministry of Health Makassar. Assessment based on taste aspects, color of aroma and texture of baroncong products with the addition of carrots 50%, 75%, 100% with the criteria of very like, like, dislike and very dislike.The results showed that the acceptability of baroncong with the addition of carrots in terms of taste was a concentration of 75%, which was very much as much as 46.7% and liked as much as 50%, the color aspect was 50% concentration consisting of 36.7% likes and likes as much as 53.3%, the aroma aspectis a concentration of 50% which consists of very much as much as 33.3% and likes as much as 63.3%, in terms of aspects of texture are concentrations of 50% and 75%, each of which consists of as much as 23.3% and likes as much as 63, 3%. Based on these data, Baroncong with the addition of carrots received is a concentration of 75%.

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