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Investigation of nitrate accumulation in green pepper

Published:
2006-02-08
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Copyright (c) 2018 International Journal of Horticultural Science

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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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
Abstract

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.