Abstract:
This paper presents the results of researches performed to establish the influence of fertilization treatments on
nitrates content of some vegetable species, cultivated in the field: cabbage, carrots, bell peppers and onion. In the culture
technology of these vegetables, the following fertilization variants were applied (fertilizer being ammonium nitrate, with
33% nitrogen): V1 = 0 kg nitrogen/ha; V2 = 100 kg nitrogen/ha; V3 = 200 kg nitrogen/ha; V4 = 400 kg nitrogen/ha; V5 =
800 kg nitrogen/ha. An enzymatic method was used to establish the accumulation potential of nitrates in vegetables
cultivated in the field. In the case of the high fertilization level, cabbage had the highest nitrates content
(698.19 mg NO3-/kg) and bell peppers the lowest nitrates content (61.70 mg NO3-/kg).
Keywords:
nitrates, vegetables, enzymatic method, fertilization
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