Vol. 12 No. 1 (2006)
Articles

Investigation of nitrate accumulation in green pepper

Published February 8, 2006
I. Terbe
Department of Vegetable and Mushroom Growing, Faculty of Horticultural Sciences, Corvinus University of Budapest
N. Kappel
Department of Vegetable and Mushroom Growing, Faculty of Horticultural Sciences, Corvinus University of Budapest
D. Tompos
Department of Vegetable and Mushroom Growing, Faculty of Horticultural Sciences, Corvinus University of Budapest
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APA

Terbe, I., Kappel, N., & Tompos, D. (2006). Investigation of nitrate accumulation in green pepper. International Journal of Horticultural Science, 12(1), 21-25. https://doi.org/10.31421/IJHS/12/1/617

Pepper, despite being among the vegetables consumed in largest quantities, does not play an important role as a nitrate source due to the low nitrate accumulation capacity of the cultivars grown in Hungary. Iii the classification of the average nitrate levels or that of the detected hazardous levels it can be sorted into the very 'favorable' class not exceeding 200 and 500 mg/kg respectively. The different elements of the production technology, this way the N supply, do not influence significantly the amount of nitrate accumulated within pepper fruits.

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