Number of the records: 1  

Effect of algae and bacteria application on nutritional value of selected leafy vegetables

  1. 1.
    SYSNO ASEP0473153
    Document TypeC - Proceedings Paper (int. conf.)
    R&D Document TypeConference Paper
    TitleEffect of algae and bacteria application on nutritional value of selected leafy vegetables
    Author(s) Kopta, T. (CZ)
    Pokluda, R. (CZ)
    Maršálek, Blahoslav (BU-J) RID, ORCID
    Source TitleXXIX International Horticultural Congress on Horticulture: Sustaining Lives, Livelihoods and Landscapes (IHC2014): International Symposium on High Value Vegetables, Root and Tuber Crops, and Edible Fungi Production, Supply and Demands. - Brisbane : International Society for Horticultural Science, 2016 / Birch C. J. ; Searle B. ; Heuvelink E. - ISSN 0567-7572 - ISBN 978-94-62611-27-6
    Pagess. 47-52
    Number of pages6 s.
    Publication formPrint - P
    ActionXXIX International Horticultural Congress on Horticulture: Sustaining Lives, Livelihoods and Landscapes (IHC2014): International Symposium on High Value Vegetables, Root and Tuber Crops, and Edible Fungi Production, Supply and Demands
    Event date17.08.2014 - 22.08.2014
    VEvent locationBrisbane
    CountryAU - Australia
    Event typeWRD
    Languageeng - English
    CountryAU - Australia
    Keywordsiceberg lettuce ; additives ; heavy metals
    Subject RIVEF - Botanics
    Institutional supportBU-J - RVO:67985939
    UT WOS000391239300007
    DOI10.17660/ActaHortic.2016.1123.7
    AnnotationPlant growth promoting substances produced by bacteria and algae were tested in this experiment. The aim of this study was to determine the effect of an algae and bacteria preparation on the nutritional parameters of curly leaf parsley ('Rina') and iceberg lettuce ('Diamantinas') planted in 2013. The algae and bacteria preparation was applied by watering every 14 days. Above ground parts of plants were harvested by cutting and evaluated. Determination of ascorbic acid, total antioxidant capacity (TAC), total carotenoids and selected minerals (Zn, Cd, Pb, Cu) was performed. Application increased total antioxidant capacity in a summer crop of iceberg lettuce but not in an autumn crop. Algae and bacteria treatment also increased the content of zinc (269 mu g 1000 g(-1) of FW) and decreased the content of lead (61 mu g 1000 g(-1) of FW) in leaf parsley.
    WorkplaceInstitute of Botany
    ContactMartina Bartošová, martina.bartosova@ibot.cas.cz, ibot@ibot.cas.cz, Tel.: 271 015 242 ; Marie Jakšová, marie.jaksova@ibot.cas.cz, Tel.: 384 721 156-8
    Year of Publishing2017
Number of the records: 1