Temat: chive - Katalog OPAC zbiorów

Skocz do pozycji: 1.

Tytuł:: Content of macro- and micronutrients in green and blanched leaves of garlic chives (Allium tuberosum Rottler ex Sprengel)
Autorzy:: Zurawik, A.
Zurawik, P.
Powiązania:: https://bibliotekanauki.pl/articles/14769.pdf
Data publikacji:: 2015
Wydawca:: Uniwersytet Warmińsko-Mazurski w Olsztynie / Polskie Towarzystwo Magnezologiczne im. Prof. Juliana Aleksandrowicza
Tematy:: macroelement content
micronutrient content
green leaf
blanched plant
dry matter
mineral component
garlic chive
Allium tuberosum
oriental garlic zob.garlic chive
Asian chive zob.garlic chive
Chinese chive zob.garlic chive
Chinese leek zob.garlic chive
Opis:: Despite its numerous advantages, garlic chives (Allium tuberosum Rottler ex Sprengel) remains a species that is little known of and therefore underestimated in Poland. Cultivation requirements of garlic chives in the climatic conditions of West Pomerania have long been studied at the Department of Horticulture, West Pomeranian University of Technology in Szczecin. An example of such research is the experiment, conducted in 2007-2009, whose aim was to determine the effect of blanching two-year old garlic chives plants on the yield of dry matter and the macro- and micronutrient content. Control plants were non-blanched, two-year old plants. Each year, on 10th April, the seeds were sown directly in a field, 5 seeds per point, 30 x 20 cm apart. The plants were blanched by being covered with low plastic tunnels coated with one or two layers of black nonwoven polypropylene fabric. Blanched leaves were collected 4 weeks after installing the tunnels. Field experiments were established and carried out at the Vegetable Research Station in Dołuje (near Szczecin), and chemical analyses were performed at the Regional Chemical and Agricultural Station in Szczecin. The highest content of phosphorus and total nitrogen was found in the leaves blanched under a double layer of nonwoven fabric, as compared to non-blanched plants. An opposite trend was observed for potassium and calcium. The highest content of these macronutrients was noticed in non-blanched leaves of garlic chives. No significant effect of blanching was found regarding the leaf content of magnesium and sulphur. The highest level of copper was reported in non-blanched leaves, and the leaves covered with a double layer of nonwoven fabric were the richest in iron. The lowest content of zinc was found in the leaves blanched under one layer and the lowest level of manganese in those blanched under two layers of black nonwoven fabric.
Źródło:: Journal of Elementology; 2015, 20, 4
1644-2296
Pojawia się w:: Journal of Elementology
Dostawca treści:: Biblioteka Nauki

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Skocz do pozycji: 2.

Tytuł:: Response of Chive (Allium Schoenoprasum L.) Plant to Natural Fertilizers
Autorzy:: Algharib, Ahmed Mohamed
El-Gohary, Ahmed Ebrahim
Hendawy, Saber Fayez
Hussein, Mohamed Salah
Powiązania:: https://bibliotekanauki.pl/articles/1955505.pdf
Data publikacji:: 2021
Wydawca:: Polskie Towarzystwo Inżynierii Ekologicznej
Tematy:: chive
organic fertilizer
humic acid
compost tea
Opis:: A field experiment was carried out at the Experimental Farm of SEKEM Company in Bilbes, Sharqia Governorate, Egypt during the 2019 season, in order to study the effect of adding compost tea and humic acid on the growth and active ingredient of the chive (Allium schoenoprasum L.) plant. Chive seeds were sown in nursery in August, two months later seedlings were transplanted to permanent soil. The chive plants received two organic fertilizers: the first one was compost tea (0, 100 and 200 ml/L) as main plot, and the second one was humic acid (0, 2 and 4 g/L) as sub plot. The two fertilizers were sprayed twice, 45 and 75 days after sowing. The results revealed that: the applied compost tea significantly increased the growth and yield characteristics as well as oil percentage and yield, compared with untreated plants. The plants treated with compost tea at 200 ml / L produced the maximum mean values of plant height, fresh and dry weights of herb, as well as essential oil yield. However, humic acid at 4 g /L recorded the highest mean values of plant height, fresh and dry weights of herb. On the other hand, humic acid at 2 g/L gave the highest values of essential oil yield. Moreover, the interaction treatments had a significant effect on all traits under study. Thirty compounds of Chive essential oil (EO) were identified by GC-MS analysis, representing from 65.07 to 93.29% of the total EO. The main compounds found were dipropyl disulfide (12.8–35.4%), dipropyl trisulfide (12.9–30.05%), methyl propyl trisulfide (3.80–9.03%) and 1-propenyl propyl disulfide (1.56–10%). The highest amounts of dipropyl disulfide and 1-propenyl propyl disulfide were detected with humic acid at 4 g/L treatment. The treatment of compost tea at 200 ml/L + humic acid at 2 g/L caused the greatest accumulation of dipropyl trisulfide which recorded 30.05%, while the greatest values of methyl propyl trisulfide (9.03%) were recorded as a result of tea compost at 100 ml/L.
Źródło:: Journal of Ecological Engineering; 2021, 22, 8; 200-208
2299-8993
Pojawia się w:: Journal of Ecological Engineering
Dostawca treści:: Biblioteka Nauki

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Skocz do pozycji: 3.

Tytuł:: Yielding and biological value of garlic chives (Allium tuberosum Rottl. ex Spreng.) depending to the type of mulch
Autorzy:: Adamczewska-Sowinska, K.
Turczuk, J.
Powiązania:: https://bibliotekanauki.pl/articles/1189825.pdf
Data publikacji:: 2016
Wydawca:: Uniwersytet Warmińsko-Mazurski w Olsztynie / Polskie Towarzystwo Magnezologiczne im. Prof. Juliana Aleksandrowicza
Tematy:: yielding
biological value
garlic chive
Allium tuberosum
mulch type
macroelement
carotenoid
vitamin C
polyethylene foil
biodegradable foil
miscanthus
Opis:: Owing to their high nutritional value and medicinal properties, garlic chives, a representative of the genus Allium, are a valuable vegetable. The edible parts are green leaves and young stalks with flower buds and the bulbs. Allium tuberosum, known as garlic chives, Chinese chives or Oriental garlic, is a perennial species, adapted to a moderate climate. Of special concern is the fact that this species is readily infested by weeds, especially when grown on the same stand for many years. One possible measure to combat weed infestation is mulching. The aim of our study has been to make an assessment of the effect of mulching on yielding and biological value of Oriental garlic in the second and third year of its growth. The mulches used in the experiment were black and white polyethylene foil, black polypropylene agrotextile, black biodegradable foil and miscanthus chaff. The research results proved that the leaf yield significantly increased in the subsequent years of plant cultivation. The highest leaf yield from garlic chives was obtained on the plots mulched with black polypropylene agrotextile, black polyethylene foil and black biodegradable foil. Two-year-old plants contained significantly more dry matter, chlorophyll, carotenoids and potassium but less of nitrates. Mulching with white polyethylene foil considerably favoured the accumulation of dry matter, carotenoids, phosphorus, potassium and nitrates by garlic chives
Źródło:: Journal of Elementology; 2016, 21, 1; 7-19
1644-2296
Pojawia się w:: Journal of Elementology
Dostawca treści:: Biblioteka Nauki

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Skocz do pozycji: 4.

Tytuł:: Yielding and biological value of garlic chives (Allium tuberosum Rottl. ex Spreng.) depending to the type of mulch
Autorzy:: Adamczewska-Sowinska, K.
Turczuk, J.
Powiązania:: https://bibliotekanauki.pl/articles/15994.pdf
Data publikacji:: 2016
Wydawca:: Uniwersytet Warmińsko-Mazurski w Olsztynie / Polskie Towarzystwo Magnezologiczne im. Prof. Juliana Aleksandrowicza
Tematy:: yielding
biological value
garlic chive
Allium tuberosum
mulch type
macroelement
carotenoid
vitamin C
polyethylene foil
biodegradable foil
miscanthus
Opis:: Owing to their high nutritional value and medicinal properties, garlic chives, a representative of the genus Allium, are a valuable vegetable. The edible parts are green leaves and young stalks with flower buds and the bulbs. Allium tuberosum, known as garlic chives, Chinese chives or Oriental garlic, is a perennial species, adapted to a moderate climate. Of special concern is the fact that this species is readily infested by weeds, especially when grown on the same stand for many years. One possible measure to combat weed infestation is mulching. The aim of our study has been to make an assessment of the effect of mulching on yielding and biological value of Oriental garlic in the second and third year of its growth. The mulches used in the experiment were black and white polyethylene foil, black polypropylene agrotextile, black biodegradable foil and miscanthus chaff. The research results proved that the leaf yield significantly increased in the subsequent years of plant cultivation. The highest leaf yield from garlic chives was obtained on the plots mulched with black polypropylene agrotextile, black polyethylene foil and black biodegradable foil. Two-year-old plants contained significantly more dry matter, chlorophyll, carotenoids and potassium but less of nitrates. Mulching with white polyethylene foil considerably favoured the accumulation of dry matter, carotenoids, phosphorus, potassium and nitrates by garlic chives
Źródło:: Journal of Elementology; 2016, 21, 1
1644-2296
Pojawia się w:: Journal of Elementology
Dostawca treści:: Biblioteka Nauki

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Skocz do pozycji: 5.

Tytuł:: Pilotażowe badania pozostałości pestycydów w wybranych świeżych ziołach i warzywach przyprawowych zakupionych w krajowych supermarketach
Pilot studies on pesticide residues in selected fresh herbs and seasoning vegetables purchased in internal supermarkets
Autorzy:: Dyjak, K.
Michota-Katulska, E.
Zegan, M.
Powiązania:: https://bibliotekanauki.pl/articles/827777.pdf
Data publikacji:: 2017
Wydawca:: Polskie Towarzystwo Technologów Żywności
Tematy:: srodki ochrony roslin
ziola swieze
pestycydy
bazylia
koper
natka pietruszki
szczypiorek
melisa
lubczyk
kolendra
mieta
pozostalosci srodkow ochrony roslin
pozostalosci pestycydow
plant protection agent
fresh herb
pesticide
basil
dill
parsley
chive
lemon balm
lovage
coriander
mint
plant protection product residue
pesticide residue
Opis:: Obserwuje się wzrost zainteresowania konsumentów doprawianiem potraw świeżymi ziołami, spożywanymi nie tylko ze względów smakowych, ale również z uwagi na ich walory prozdrowotne. Uznano za celowe przeprowadzenie pilotażowej oceny wybranych świeżych ziół i warzyw przyprawowych zakupionych w krajowych supermarketach poprzez ustalenie w nich zakresu jakościowego pozostałości pestycydów – w aspekcie ich dopuszczalności oraz zawartości w odniesieniu do ustalonych wartości NDP (Najwyższej Dopuszczalnej Pozostałości). Próbki bazylii, koperku, natki pietruszki, szczypiorku, melisy, lubczyku, kolendry oraz mięty poddano analizie chromatograficznej w laboratorium Polskiego Centrum Akredytacji. Wykazano, że 91,7 % próbek zawierało w swoim składzie pozostałości środków ochrony roślin, w tym w dwóch próbkach stwierdzono przekroczenia dopuszczalnej wartości NDP, a także niezgodność w wykorzystaniu pestycydów z obowiązującymi regulacjami prawnymi. Wskazuje to na konieczność stałego monitorowania pozostałości pestycydów w surowcach roślinnych, w tym w świeżych ziołach i warzywach przyprawowych. Celem sformułowania bardziej szczegółowych wniosków, a także określenia zależności pomiędzy obecnością danego pestycydu a gatunkiem świeżego zioła oraz miejscem jego zakupu konieczne jest przeprowadzenie dalszych badań obejmujących większą liczbę prób. Prowadzenie tego rodzaju badań ma szczególnie istotne znaczenie ze względu na bezpieczeństwo zdrowotne konsumenta. Wydaje się jednak, że korzyści wynikające ze spożywania świeżych ziół w zwyczajowych ilościach są bardziej istotne niż ryzyko, jakie niesie ze sobą ich zanieczyszczenie pozostałościami pestycydów (na poziomie wykazanym w badaniach własnych).
There is an increase in the consumer interest in seasoning dishes with fresh herbs, which are consumed not only for their flavour but, also, because of their health benefits. It was considered advisable to carry out a pilot assessment study on some selected fresh herbs and seasoning vegetables purchased in internal supermarkets by determining the range of quality of pesticide residues in terms of their acceptability and content with respect to the set values of MRLs (Maximum Residue Levels). Samples of basil, dill, parsley, chives, lemon balm, lovage, coriander, and mint were analyzed using chromatography in a laboratory in the Polish Centre for Accreditation. It was shown that 91.7 % of the samples contained residues of plant protection agents; furthermore, in two samples, the content of those residues was reported to exceed MRL (Maximum Residue Limit) and the use of pesticides was found to be incompatible with the legal regulations in force. This fact suggests the indispensability of consistent monitoring of pesticide residues in plant-based foods, particularly in fresh herbs and seasoning vegetables. In order to draw more detailed conclusions as well as to determine the correlation between the occurrence of a given pesticide and the species of fresh herb, and the place of purchasing it, it is essential to carry on further studies using a larger quantity of samples. It is particularly important to conduct this type of research studies in view of the consumer health safety. It seems, however, that the benefits resulting from consuming usual quantities of fresh herbs are more important than the risk posed by their contamination with pesticide residues (at the level as shown in the authors’ own studies).
Źródło:: Żywność Nauka Technologia Jakość; 2017, 24, 1
1425-6959
Pojawia się w:: Żywność Nauka Technologia Jakość
Dostawca treści:: Biblioteka Nauki

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