Agrodatabase/21 - Crop Prontuary - Data/Cauliflower

Cauliflower Units Average Range Valuation
CLIMATE _____ _____ _____ _____
TEMPERATURE _____ _____ _____ _____
AIR TEMPERATURE - MINIMUM CULTURE 0,0 _____ _____
AIR TEMPERATURE - optimize CULTIVATION _____ 15-21 _____
AIR TEMPERATURE - MAXIM 26,0 _____ _____
FLORAL INDUCTION-short cycle 15,0 _____ _____
FLORAL INDUCTION-late cycle _____ 6-10 _____
SOIL _____ _____ _____ _____
PHYSICAL PROPERTIES SOIL _____ _____ _____ _____
POROSITY-airy _____ _____ _____ PREFER
SOIL WATER _____ _____ _____ _____
swamped _____ _____ _____ SENSITIVE
PHYSICAL AND CHEMICAL PROPERTIES _____ _____ _____ _____
pH optimal range pH _____ 6,5-7 _____
SALINITY IN THE SOIL-TOLERANCE TO PLANT _____ _____ _____ MODERATELY
alkalinity IN THE SOIL-TOLERANCE TO PLANT _____ _____ _____ SENSITIVE
NUTRITIONAL ELEMENTS _____ _____ _____ _____
FERTILITY _____ _____ _____ PREFER
manganese-LACKS _____ _____ _____ MODERATELY
COPPER-LACKS _____ _____ _____ MODERATELY
molybdenum-LACKS _____ _____ _____ SENSITIVE
BORON-LACKS _____ _____ _____ SENSITIVE
FERTILIZATION _____ _____ _____ _____
N-EXTRACTIONS-UF / Ha fu/ha 165,0 _____ _____
P-EXTRACTIONS-UF / Ha fu/ha 90,0 _____ _____
K-EXTRACTIONS-UF / Ha fu/ha 165,0 _____ _____
Ca-EXTRACTIONS-UF / Ha fu/ha 130,0 _____ _____
Mg-EXTRACTIONS-UF / Ha fu/ha 22,0 _____ _____
N-EXTRACTIONS-UF / Tons fu/tm 7,5 _____ _____
P-EXTRACTIONS-UF / Tons fu/tm 4,1 _____ _____
K-EXTRACTIONS-UF / Tons fu/tm 7,5 _____ _____
Ca-EXTRACTIONS-UF / Tons fu/tm 7,5 _____ _____
Mg-EXTRACTIONS-UF / Tons fu/tm 1,0 _____ _____
fertilizer N-high (Kg-UF/Ha) fu/ha 100,0 _____ _____
fertilizer N-medium (Kg-UF/Ha) fu/ha 150,0 _____ _____
fertilizer N-low (Kg-UF/Ha) fu/ha 200,0 _____ _____
fertilizer P-high (Kg-UF/Ha) fu/ha 80,0 _____ _____
fertilizer P-medium (Kg-UF/Ha) fu/ha 100,0 _____ _____
fertilizer P-low (Kg-UF/Ha) fu/ha 120,0 _____ _____
fertilizer K-high (Kg-UF/Ha) fu/ha 200,0 _____ _____
fertilizer K-medium (Kg-UF/Ha) fu/ha 250,0 _____ _____
fertilizer K-low (Kg-UF/Ha) fu/ha 300,0 _____ _____
fertilizer N-high (Kg-UF/Tons) fu/tm 4,5 _____ _____
fertilizer N-medium (Kg-UF/Tons) fu/tm 6,8 _____ _____
fertilizer N-low (Kg-UF/Tons) fu/tm 9,1 _____ _____
fertilizer P-high (Kg-UF/Tons) fu/tm 3,6 _____ _____
fertilizer P-medium (Kg-UF/Tons) fu/tm 4,5 _____ _____
fertilizer P-low (Kg-UF/Tons) fu/tm 5,5 _____ _____
fertilizer K-high (Kg-UF/Tons) fu/tm 9,1 _____ _____
fertilizer K-medium (Kg-UF/Tons) fu/tm 11,4 _____ _____
fertilizer K-low (Kg-UF/Tons) fu/tm 13,6 _____ _____
NITROGEN-preSOWING % _____ 1/3 _____
NITROGEN-DEVELOPMENT PLANT % _____ 2/3 _____
NITROGEN-development PLANTA-n º contributions _____ 1-3 _____
PHOSPHORUS-preSOWING % 100,0 _____ _____
POTASSIUM-preSOWING % 100,0 _____ _____
TECHNIQUES OF CULTIVATION _____ _____ _____ _____
SEEDING-PLANTING _____ _____ _____ _____
SEEDS-WEIGHT (Gr / 1000 SEEDS) gr 3,0 _____ _____
SEED germination capacity years years 4,0 _____ _____
GERMINATION, TEMPERATURE OPTIMA days _____ 8-10 _____
TRANSPLANT, DAYS FROM SOWING days _____ 8-10 _____
furrow, DISTANCE LINES m 0,6 0,5-0,8 _____
furrow, distance PLANTS cm m 0,4 _____ _____
N °-PLANTS-TUBERS/HA. plants/ha 37.000,0 30.000-35.000 _____
TRANSPLANT, DAYS FROM SOWING/PLANTING days _____ 25-30 _____
HARVESTING WORK _____ _____ _____ _____
START COLLECTING AGE month 2,0 _____ _____
AVERAGE production tonnes / has. ton/ha 22,0 15-30 _____
N ° - FRUIT / Ha nº/ha 27.000,0 25.000-30.000 _____
POSTHARVEST-MARKETING _____ _____ _____ _____
TEMPERATURE OF STORAGE 1,0 _____ _____
STORAGE HUMIDITY % % _____ 90-95 _____
COMPOSITION FOOD _____ _____ _____ _____
Water-Fresh product gr 91,0 _____ _____
Dry matter-Fresh produce gr 9,0 _____ _____
ENERGY-Fresh product kcal 27,0 _____ _____
POWER-dry matter kcal 300,0 _____ _____
Carbohydrates-Fresh produce gr 6,2 _____ _____
Carbohydrates-Dry matter % 68,9 _____ _____
SUGAR-Fresh product gr 2,6 _____ _____
SUGAR-Dry matter % 28,9 _____ _____
Dietary fiber-Fresh product gr 3,6 _____ _____
Dietary fiber-Dry matter % 40,0 _____ _____
FATS-Fresh product gr 0,1 _____ _____
FATS-Dry matter % 1,1 _____ _____
PROTEINS-Fresh product gr 1,7 _____ _____
PROTEINS-Dry matter % 18,9 _____ _____