2020–2021 Vegetable Production Handbook: Chapter 10. Minor Vegetable Crop Production

Miller, Christian F.; Wang, Qingren; Kanissery, Ramdas; McAvoy, Eugene; Raid, Richard N.; Snodgrass, Crystal; Beuzelin, J. M.; Seal, Dakshina R.; Whidden, Alicia; Desaeger, Johan; Zhang, Shouan; Dittmar, Peter J.

doi:10.32473/edis-cv294-2020

Cited by 2 publications

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“…tuberosum (turnip or Hamburg type) is grown, and for leaves, Petroselinum crispum ssp. crispum (with smooth and curly leaves) is grown [6][7][8]. In Poland, Petroselinum crispum ssp.…”

Section: Introductionmentioning

confidence: 99%

Nutritional Value of Parsley Roots Depending on Nitrogen and Magnesium Fertilization

Wszelaczyńska,

Pobereżny,

Gościnna

et al. 2024

Agriculture

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Parsley is an herb/vegetable rich in nutritional compounds such as carbohydrates, vitamins, protein, crude fiber, minerals (especially potassium), phosphorus, magnesium, calcium, iron, and essential oils. Limited information is available in the literature on the quality of parsley roots depending on the cultivation technology used in the form of macronutrients and micronutrients, preparations to stimulate plant growth and development, as well as plant-protection products. A three-year study was undertaken to determine the effect of applying mineral fertilization with nitrogen, including magnesium on the nutritional value of parsley roots in terms of the content of ascorbic acid, total and reducing sugars, and minerals: (total N, K, Mg, Ca). The research material was the root of Petroselinum crispum ssp. tuberosum from an experiment where nitrogen was applied in soil at (0, 40, 80, 120 kg N ha−1) and magnesium at (0, 30 kg MgO ha−1). Nitrogen fertilization increased the nutritional value in terms of total and reducing sugars, as well as total N and Ca content. Applied magnesium fertilization caused a significant increase in the content of all tested nutrients. The most total sugars (127.7 g kg−1 f. m.), reducing sugars (16.8 g kg−1 f. m.), and total N (12.13 g kg−1 d. m.) were accumulated by roots from the object where nitrogen was applied at a maximum rate of 120 kg N ha−1, including magnesium. On the other hand, for the content of K (19.09 g kg−1 d. m.) in the roots, a dose of 80 N ha−1 was sufficient. For ascorbic acid (263.2 g kg−1 f. m.) and Ca (0.461 g kg−1 d. m.), a dose of 40 kg N ha−1 with a constant fertilization of 30 kg MgO ha−1 was sufficient. When applying high doses of nitrogen, lower doses of magnesium are recommended. This is sufficient due to the high nutritional value of parsley roots. Due to the worsening magnesium deficiency in soils in recent years, the use of this nutrient in the cultivation of root vegetables is as justified and timely as possible. Quality-assessment studies of root vegetables should be continued with higher amounts of magnesium fertilization. Different ways of applying magnesium in parsley cultivation should also be tested.

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“…tuberosum (turnip or Hamburg type) is grown, and for leaves, Petroselinum crispum ssp. crispum (with smooth and curly leaves) is grown [6][7][8]. In Poland, Petroselinum crispum ssp.…”

Section: Introductionmentioning

confidence: 99%

Nutritional Value of Parsley Roots Depending on Nitrogen and Magnesium Fertilization

Wszelaczyńska,

Pobereżny,

Gościnna

et al. 2024

Agriculture

View full text Add to dashboard Cite

show abstract

“…The parsley vegetable is cultivated for both its leaves (either flat or broad) and tuber (root). The main varieties of the parsley vegetable are Italian (or flat-leaf), curly-leaf, and root parsley ( Miller et al, 2020 ). P. crispum has green leaves that have a mild, pleasant flavor, and contain antioxidants, the flavonoid luteolin, and vitamins C and A.…”

Section: Introductionmentioning

confidence: 99%

Hydrogels improved parsley (Petroselinium crispum(Mill.) Nyman) growth and development under water deficit stress

Karipçin¹

2023

PeerJ

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Water scarcity is one of the most pressing problems facing countries in the semi-arid and arid regions of the world. Data predicts that by 2030, global water consumption will increase by 50%, leading to severe water shortages. Today, agricultural production consumes more than 70% of fresh water in many parts of the world, increasing the pressure on water scarcity. For these reasons, agricultural production models and approaches should be developed to reduce water consumption. One developed approach is the use of hydrogel to reduce water consumption and have a positive effect on plant growth. This study investigated the use of hydrogels as chemical components that can be used in water shortage conditions and against the expected water scarcity. Parsley was used as the model organism. The method used was as follows: two different water treatments (50% and 100%) and four different hydrogel concentrations (0%, 50%, 75%, and 100%) were applied, and root width and length, leaf width and length, main stem length, and the number of tillers were measured. According to the results, while no improvement was observed in the plants with 100% hydrogel concentration, the best results were obtained from 50% hydrogel application. The results obtained from 75% hydrogel application were found to be higher than those of 100% hydrogel but lower than 0% hydrogel application. With 50% hydrogel (water-restricted), all plant growth parameters were higher compared to the plants with 100% (full irrigation) water application. It was determined that the average value of the I1 (50%) irrigation was the highest (3.6), and the average value of the I2 (100%) irrigation (2.4) was the lowest. It was determined that the highest average value (6.2) in all measured traits was the average value of the H1 (50%) application, and the lowest average value (0.0) was in the H3 hydrogel applications (100%). In conclusion, this study suggested that hydrogel application is beneficial on a large scale, can optimize water resource management for higher yields in agriculture, and has a positive effect on agricultural yield under water deficit stress.

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2020–2021 Vegetable Production Handbook: Chapter 10. Minor Vegetable Crop Production

Abstract: This chapter covers production of celery, okra, and parsley.

Cited by 2 publications

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Nutritional Value of Parsley Roots Depending on Nitrogen and Magnesium Fertilization

Nutritional Value of Parsley Roots Depending on Nitrogen and Magnesium Fertilization

Hydrogels improved parsley (Petroselinium crispum(Mill.) Nyman) growth and development under water deficit stress

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