Productivity, chemical composition and sensory quality of “Martaínha” chestnut variety treated with Silicon
作者: Andreia Carneiro-CarvalhoAlice VilelaJorge Ferreira-CardosoTiago MarquesRosário AnjosJosé Gomes-LaranjoTeresa Pinto
刊名: CyTA - Journal of Food, 2019, Vol.17 (1), pp.316-323
来源数据库: Directory of Open Access Journals
DOI: 10.1080/19476337.2019.1579757
关键词: ChestnutFoliar and soil Silicon applicationChestnut´s physical characteristicsChemical composition and sensory profile
原始语种摘要: The increasing demand for healthy products rises the pressure on the chestnut production due to their nutritional qualities and beneficial health effects. Martaínha chestnut variety is most well-adapted with great economic importance due to its precocity and technological properties. The exogenous application of Silicon has an important role in agriculture because of improvement of plants nutrition. Nevertheless, the knowledge of impact of Silicon application in the production, sensory quality and chemical composition of chestnut fruits is limited. The application of Si in leaves (SL) and soil (SS) have important action on the prophylactic properties and the promotion of chestnuts health. Moreover, higher number of healthy fruits, caliber, fruits without rotten and tortrix infection and...
全文获取路径: DOAJ  (合作)
影响因子:0.632 (2011)

  • chestnut 
  • quality 品质
  • sensory 传感
  • chemical 化学的
  • healthy 健康的
  • variety 变种
  • importance 重要性
  • action 行为
  • production 生产
  • great 大的