Agrodatabase/21 - Crop Prontuary - Data/Chinese cabbage

Chinese cabbage Units Average Range Valuation
CLIMATE _____ _____ _____ _____
TEMPERATURE _____ _____ _____ _____
FROST plant _____ _____ NOT TOLERATED
AIR TEMPERATURE - Zero vegetation 7,0 _____ _____
AIR TEMPERATURE - MAXIM 24,0 _____ _____
VEGETATIVE DEVELOPMENT _____ 18-20 _____
Creation heart _____ 15-16 _____
SOIL _____ _____ _____ _____
PHYSICAL PROPERTIES SOIL _____ _____ _____ _____
MEDIA - FRANC _____ _____ _____ PREFER
FRANCS - light _____ _____ _____ TOLERANT
SOIL WATER _____ _____ _____ _____
DRAINED _____ _____ _____ DEMANDING
PHYSICAL AND CHEMICAL PROPERTIES _____ _____ _____ _____
PLANT tolerance to pH acid _____ _____ _____ SENSITIVE
pH optimal range pH _____ 6,5-7 _____
dS/m affects crop dS/m 1,8 _____ _____
SALINITY IN THE SOIL-TOLERANCE TO PLANT _____ _____ _____ MODERATELY
alkalinity IN THE SOIL-TOLERANCE TO PLANT _____ _____ _____ SENSITIVE
MATTER ORGANIC - HUMUS _____ _____ _____ DEMANDING
FERTILIZATION _____ _____ _____ _____
N-EXTRACTIONS-UF / Ha fu/ha 80,0 _____ _____
P-EXTRACTIONS-UF / Ha fu/ha 30,0 _____ _____
K-EXTRACTIONS-UF / Ha fu/ha 115,0 _____ _____
Ca-EXTRACTIONS-UF / Ha fu/ha 80,0 _____ _____
Mg-EXTRACTIONS-UF / Ha fu/ha 18,0 _____ _____
N-EXTRACTIONS-UF / Tons fu/tm 2,3 _____ _____
P-EXTRACTIONS-UF / Tons fu/tm 0,8 _____ _____
K-EXTRACTIONS-UF / Tons fu/tm 3,3 _____ _____
Ca-EXTRACTIONS-UF / Tons fu/tm 2,3 _____ _____
Mg-EXTRACTIONS-UF / Tons fu/tm 0,5 _____ _____
TECHNIQUES OF CULTIVATION _____ _____ _____ _____
SEEDING-PLANTING _____ _____ _____ _____
GERMINATION, TEMPERATURE OPTIMA days _____ 8-10 _____
SEED NURSERY, GR / HAS. CULTIVATED gr/ha 300,0 _____ _____
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 35,0 _____ _____
POSTHARVEST-MARKETING _____ _____ _____ _____
TEMPERATURE OF STORAGE 1,0 _____ _____
STORAGE HUMIDITY % % _____ 90-95 _____
COMPOSITION FOOD _____ _____ _____ _____
Water-Fresh product gr 96,0 _____ _____
Dry matter-Fresh produce gr 4,0 _____ _____
ENERGY-Fresh product kcal 16,0 _____ _____
POWER-dry matter kcal 400,0 _____ _____
Carbohydrates-Fresh produce gr 3,2 _____ _____
Carbohydrates-Dry matter % 80,0 _____ _____
SUGAR-Dry matter % 0,0 _____ _____
Dietary fiber-Fresh product gr 1,2 _____ _____
Dietary fiber-Dry matter % 30,0 _____ _____
FATS-Fresh product gr 0,2 _____ _____
FATS-Dry matter % 5,0 _____ _____
PROTEINS-Fresh product gr 1,2 _____ _____
PROTEINS-Dry matter % 30,0 _____ _____