INVESTIGATION OF THE INFLUENCE OF WEATHER CONDITIONS OF THE VEGETATIONAL PERIOD FOR THE FORMATION OF THE NUTRIENT VALUE OF CAULIFLOWER

Ludmila Pusik, Vlаdimir Pusik, Nina Lyubymova, Veronika Bondarenko, Ludmila Gaevaya, Oksana Sergienko, Olekcii Romanov, Leonid Gryn, Lidiya Kononenko

Abstract


The influence of weather conditions of the vegetation period on the formation of the food value of cauliflower was studied.

Weather conditions of the vegetation period influenced the formation of the food value of cauliflower. More dry substances 8,4–15,5 % depending on a hybrid accumulated in a drying and hot 2017 year. The content of dry substances in heads of early ripen hybrids of cauliflower during 2015–2017 was within 6,1–10,9 % depending on a hybrid. In 2016 and 2017 there accumulated more of them. The more total content of sugars, saccharose formed in heads of cauliflower in 2015 and 2017. The content of ascorbic acid in early ripen hybrids was higher in 2015, which weather conditions in the period of ripening of heads were less drying comparing with other ones.

It was established, that the main sign-indicator is the content of dry substances that directly correlated with weather conditions of the vegetation period. The content of dry substances in heads of early ripen hybrids has a strong reverse connection with an air humidity in the period of head formation: r=–0,8‑0,93, and also strong direct connections with a sum of precipitation and HTC of the vegetation period. The content of dry soluble substances has a strong reverse connection with an air humidity: r=–0,7–0,97.

There was elaborated a regression equation that helps to prognosticate the total content of sugars, saccharose, reducing sugars in cauliflower heads depending on dry soluble substances.

It was established, that the duration of the vegetation period in hybrids, studied in average for three years, was not equal and varied from 72 days in a hybrid of Livingston F1 (control) to 83 days in hybrid Kul F1.


Keywords


cauliflower; content of components of chemical composition; ascorbic acid dry substances

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DOI: http://dx.doi.org/10.21303/2504-5695.2018.00789

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Copyright (c) 2018 Ludmila Pusik, Vlаdimir Pusik, Nina Lyubymova, Veronika Bondarenko, Ludmila Gaevaya, Oksana Sergienko, Olekcii Romanov, Leonid Gryn, Lidiya Kononenko

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