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The impact of cultivar and irrigation on yield, leaf surface temperature and SPAD readings of chili pepper
Published December 1, 2020
103-108

Paprika is an extremely popular and widespread plant species in Hungary. Chili peppers belongs to paprika and it can be consumed fresh or processed. The production of peppers began with the cultivation and control of some parameters for good results of paprika production. The aim of this article is to compare the water supply of four chili ...pepper hybrids ("Habanero", "Hetényi Parázs", "Unikal" and "Unijol") by means of investigation on open field and to examine how different temperatures and water stress factors influence the yield of chili peppers. The experiment area consisted of four different hybrids in three different irrigation treatments (control, deficit- and regular irrigation). The chlorophyll content was estimated with SPAD and the leaf surface temperature with Raytek MX4 TD. Our research concluded that deficit irrigation produced the highest yields for all cultivars and the lowest yields for the highest water supply.

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Evaluation of the correlations between the normalized difference vegetation index (NDVI) and yield in a seasoning paprika (Capsicum annuum L. var. longum) stand
Published September 18, 2014
45-49

...5); font-variant-ligatures: normal; font-variant-caps: normal; -webkit-text-stroke-width: 0px; text-decoration-style: initial; text-decoration-color: initial;">The aim of our examination was to evaluate the correlations between the normalized difference vegetation index (NDVI) and yield, as well as to examine the possibility of yield estimation basedon NDVI in a seasoning paprika population.

Significant correlations were observed during the examination of the correlation between NDVI and yield. Furthermore, it was concluded that yield can be estimated with a 6.6–8.3% mean error based on the regression equations. No significant difference was shown between the error of estimations performed with various regression types and that of the estimations performed at various dates. For this reason, the identification of the optimum estimation method and the determination of the optimum date for estimation call for further examinations.

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Anti-Oxidants in Agriculture
Published May 4, 2004
195-200

Today’s programmes aiming at enhancement of fruit and vegetable consumption have been intensified. In the unanimous view of experts, different health problems, such as those of the immune system, inflammations, and even certain cancerous diseases can be prevented and/or cured with regular consumption of fresh (raw) fruit and vegetables. It is... well-known fact that among the biologically valuable components, antioxidant compounds – C- and E vitamins, as well as carotinoides – play an important role. In this field, Hungary can expect success in the future since it has excellent plant genetic stock. Regretfully, national data banks regarding cultivation technology, cultivation areas or varieties for fruits and vegetables and their antioxidant contents do not exist in Hungary. Nevertheless, in connection with the so-called “Hungaricums” its existence would be of urgent necessity. Such excellent Hungarian products are – among others – a lot of sour cherry varietiles, the Szeged green pepper and the Makó onion. They enjoy high priority as “Hungaricums” even in the European Union and such activities that support these kinds of products should be enhanced by intense and consequent research work, which may prove their role as functional foods. Presently’ the USA leads in the research of antioxidant compounds of sour cherry, and so far 17 of these compounds have been found partly in Hungarian varieties. Similar research on green, and ‘pritamin’ peppers have not gone so far since they were limited only for seasoning paprika. In Hungary, studies on onion and garlic have not been performed. It should be mentioned that due to the continental climate, these products may be cultivated, consumed or processed only in a limited period. Taking this into consideration, processing and conserving methods are needed which make the consumption of these fruit and vegetables as functional food possible year-round. Scientific establishment of this set of questions is of current concern, because consumption of these products could have an important role in improving the health status of the Hungarian population in the future.

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Antioxidant density of Hungarian kapia and red bell pepper varieties
Published May 23, 2006
80-84

There is a lot of evidence that the pepper is one of the most important sources of vitamin C. Albert Szent-Györgyi was the first to extract ascorbic acid from a red bell pepper in the 1930s. Previously people had eaten vitamin C on the long voyage to protect against scurvy. Vitamin C is an important antioxidant, and it is a cell protector toda...y. Vitamin C protects the cardiovascular system against infection. This vitamin decrease blood-pressure, a raises the HDL cholesterol level (good), and inhibits gout.
„Antioxidant density” is a biological value indicator obtained in synthetic way. „Antioxidant density” indicates the antioxidant capacity of a particular food, e. g. fruits and vegetables, related to 1 Calorie. In our study, we measured the total antioxidant capacity, vitamin C content and „antioxidant density” of Hungarian paprika varieties.

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Pathogenicity differences between group I and group II of Botrytis cinerea
Published October 30, 2011
81-85

Botrytis cinerea has been reported as a species complex containing two cryptic species, groups I (Botrytis pseudocinerea) and II (B. cinerea sensu stricto). In order to compare the pathogenicity of group I and group II of B. cinerea, we have selected 4 strains of group I and 4 strains of group II. The results demonstrated that competitive infec...tion of group II was more on grape, cucumber and paprika leaves, than group I. However the results on bean leaves did not correlate the applied B. cinerea group.

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Practical experiences of a designing and operating a pilot aquaponic system
Published March 20, 2014
27-32

Aquaponics is the combination of fish farming (aquaculture) and the soilless cultivation of plants (hydroponics). The aquaponics system is an artificial, recirculating ecosystem, in which bacterial processes convert the waste materials in the water used for fish rearing into plant nutrients, and therefore with the generated heat it is suitable ...for culturing economically valuable plants, and thus it mitigates the nutrient laden and quantity of the intensive fish producing systems’ effluent water.

The primary goal of our 12 separate unit’s aquaponics system was to gain experience. We would like to find the right plant species, which are fit for that medium, and their crop can be sold. Besides the plants, our attention focused on the fish. Two fish species were included in the experiments, the common carp and barramundi. It was difficult to create them a perfect living space, besides a constantly changing conditions temperature. Apart the above mentioned we had a problem with the number of individuals per tank, the deformity of the fish body and the too high volume of pH (we registered continuous values above 8.4). We get by carps 4.7 grams of weight gain during 15 weeks, because of the bad conditions.

The main problems at the plants are caused by aphesis and protection against sunburn. Even so we have got the multiples of field yields for each plant species. At salad has grown twice of field yields, tomatoes one and half, kohlrabi than 3.5 times more. The causes of multiple yields are the continuous balanced water and the nutrient uptake of plants. Each plant species fit for cultivating in aquaponics and their crops are delicious, chemical -free, safe and marketable. The plants should be more concentrated. After the experiment, it has been determinated that the carp is suitable for aquaponics, but greater weight gain could be achieved with optimal selection of size of rearing units.

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