Vol. 12 No. 1 (2006)
Articles

Macronutrient accumulation in green pepper (Capsicum annuum L.) as affected by different production technologies

Published February 8, 2006
Authors
I. Terbe
Corvinus University of Budapest Faculty of Horticultural Science, Department of Vegetable- and Mushroom Growing H-1118 Budapest, Ménesi út 44.
Zs. Szabó
Corvinus University of Budapest Faculty of Horticultural Science, Department of Vegetable- and Mushroom Growing H-1118 Budapest, Ménesi út 44.
N. Kappel
Corvinus University of Budapest Faculty of Horticultural Science, Department of Vegetable- and Mushroom Growing H-1118 Budapest, Ménesi út 44.
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DOI
https://doi.org/10.31421/IJHS/12/1/616
Keywords
green pepper, specific nutrient requirements, nutrient content
Dates
Published date: 2006-02-08
How to Cite

APA

Terbe, I., Szabó, Z., & Kappel, N. (2006). Macronutrient accumulation in green pepper (Capsicum annuum L.) as affected by different production technologies. International Journal of Horticultural Science, 12(1), 13–19. https://doi.org/10.31421/IJHS/12/1/616
License

This is an open access article distributed under the terms of the Creative Commons Attribution License (CC BY 4.0), which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.

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Abstract

Based on the experiments, an assessment was made to determine for green pepper the amount of nutrients extracted by unit weight of fruit and plant parts not meant to be consumed (foliage, stem, root), i.e. the specific nutrient requirements of pepper. A further objective was to find out to what extent nutrient accumulation in individual plant organs was influenced by differences in production technology and soil conditions.

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