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7 rezultatima
The influence of the root zone temperatures on the phytoextraction of boron and aluminium with potato plants growing in the field.
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The effect of different root zone temperatures on the concentration and content of B and Al in potato plants was examined using four different treatments of plastic mulches: T1: transparent polyethylene; T2: white polyethylene; T3: coextruded black and white polyethylene; T4: black polyethylene. An
A comparative study on proximate and mineral composition of coloured potato peel and flesh.
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The potato tuber content of microelements as affected by organic fertilisation and production system.
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The objective of the work was to determine the effect of undersown catch crops, which were either autumn-incorporated or left on the soil surface as mulch for spring incorporation, on the microelement content in the tubers of potato cultivated in the integrated and organic production system. Field
Wax and suberin development of native and wound periderm of potato (Solanum tuberosum L.) and its relation to peridermal transpiration.
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Native and wound periderm was isolated enzymatically from potato (Solanum tuberosum L. cv. Desirée) tubers at different time intervals between 0 days up to 4 weeks after harvesting. Wound periderm formation was induced by carefully removing native periderm from freshly harvested tubers before
miRNA-mediated regulation of auxin signaling pathway during plant development and stress responses
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Auxin is one of the most important plant growth hormones, playing a crucial role in development as well as in stress responses. Auxin biosynthesis and signaling pathway comprises a series of events including auxin perception by the receptor, activation, and function of auxin response factors and
Study of transport processes in soils and plants by microautoradiographic and radioabsorption methods.
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The concentration profiles of lead and boron in carrot root and potato tuber were determined at various diffusion times by microradiographic method. The order of magnitude of the diffusion coefficient of lead ions and borate- or tetraborate ions was 10-13 m2s-1 and 10-11 m2s-1, respectively. The
Determination of fat in olestra-containing savory snack products by capillary gas chromatography.
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A quantitative method to determine fat in olestra-containing savory snack products was validated within the AOAC Peer-Verified Methods Program. The method may be used to demonstrate compliance with the guidelines of the U.S. Nutrition Labeling and Education Act for labeling products as "fat free" or
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