| Strawberries
|
Units
|
Average
|
Range
|
Valuation
|
| CLIMATE
|
_____
|
_____
|
_____
|
_____
|
| TEMPERATURE
|
_____
|
_____
|
_____
|
_____
|
| FROST plant
|
Cº
|
_____
|
_____
|
TOLERANT
|
| FROST flowers
|
Cº
|
_____
|
_____
|
NOT TOLERATED
|
| VEGETATIVE DEVELOPMENT
|
Cº
|
22,0
|
20-24
|
_____
|
| fruition minimum
|
Cº
|
12,0
|
_____
|
_____
|
| fruition optimize
|
Cº
|
_____
|
15-20
|
_____
|
| HOURS COLD
|
hours
|
_____
|
_____
|
PREFER
|
| WATER
|
_____
|
_____
|
_____
|
_____
|
| MM. RAIN-annual minimum
|
mm
|
600,0
|
_____
|
_____
|
| SOIL
|
_____
|
_____
|
_____
|
_____
|
| PHYSICAL PROPERTIES SOIL
|
_____
|
_____
|
_____
|
_____
|
| FRANCS - light
|
_____
|
_____
|
_____
|
PREFER
|
| POROSITY-airy
|
_____
|
_____
|
_____
|
PREFER
|
| SOIL WATER
|
_____
|
_____
|
_____
|
_____
|
| DRAINED
|
_____
|
_____
|
_____
|
DEMANDING
|
| CALCIUM CARBONATE ACTIVE
|
_____
|
_____
|
_____
|
SENSITIVE
|
| PHYSICAL AND CHEMICAL PROPERTIES
|
_____
|
_____
|
_____
|
_____
|
| pH optimal range
|
pH
|
_____
|
5,5-6,5
|
_____
|
| dS/m affects crop
|
dS/m
|
1,0
|
_____
|
_____
|
| SALINITY IN THE SOIL-TOLERANCE TO PLANT
|
_____
|
_____
|
_____
|
NOT TOLERATED
|
| THE BIOLOGICAL ENVIRONMENT
|
_____
|
_____
|
_____
|
_____
|
| MATTER ORGANIC - HUMUS
|
_____
|
_____
|
_____
|
DEMANDING
|
| CARBON/NITROGEN RATIO (C/N)
|
_____
|
10,0
|
_____
|
_____
|
| PERCENTAGE OF HUMUS
|
%
|
2,5
|
_____
|
_____
|
| NUTRITIONAL ELEMENTS
|
_____
|
_____
|
_____
|
_____
|
| FERTILITY
|
_____
|
_____
|
_____
|
PREFER
|
| FERTILIZATION
|
_____
|
_____
|
_____
|
_____
|
| N-EXTRACTIONS-UF / Ha
|
fu/ha
|
190,0
|
_____
|
_____
|
| P-EXTRACTIONS-UF / Ha
|
fu/ha
|
125,0
|
_____
|
_____
|
| K-EXTRACTIONS-UF / Ha
|
fu/ha
|
230,0
|
_____
|
_____
|
| N-EXTRACTIONS-UF / Tons
|
fu/tm
|
8,0
|
_____
|
_____
|
| P-EXTRACTIONS-UF / Tons
|
fu/tm
|
5,0
|
_____
|
_____
|
| K-EXTRACTIONS-UF / Tons
|
fu/tm
|
9,0
|
_____
|
_____
|
| TECHNIQUES OF CULTIVATION
|
_____
|
_____
|
_____
|
_____
|
| SEEDING-PLANTING
|
_____
|
_____
|
_____
|
_____
|
| N °-PLANTS-TUBERS/HA.
|
plants/ha
|
85.000,00
|
70,000-100,000
|
_____
|
| HARVESTING WORK
|
_____
|
_____
|
_____
|
_____
|
| AVERAGE production tonnes / has.
|
ton/ha
|
25,0
|
_____
|
_____
|
| POSTHARVEST-MARKETING
|
_____
|
_____
|
_____
|
_____
|
| TEMPERATURE OF STORAGE
|
Cº
|
0,0
|
_____
|
_____
|
| STORAGE HUMIDITY %
|
%
|
_____
|
85-90
|
_____
|
| COLD STORAGE TIME
|
days
|
6,0
|
3-10
|
_____
|
| COMPOSITION FOOD
|
_____
|
_____
|
_____
|
_____
|
| Water-Fresh product
|
gr
|
91,0
|
_____
|
_____
|
| Dry matter-Fresh produce
|
gr
|
9,0
|
_____
|
_____
|
| ENERGY-Fresh product
|
kcal
|
32,0
|
_____
|
_____
|
| POWER-dry matter
|
kcal
|
355,6
|
_____
|
_____
|
| Carbohydrates-Fresh produce
|
gr
|
7,7
|
_____
|
_____
|
| Carbohydrates-Dry matter
|
%
|
85,6
|
_____
|
_____
|
| SUGAR-Fresh product
|
gr
|
4,9
|
_____
|
_____
|
| SUGAR-Dry matter
|
%
|
54,4
|
_____
|
_____
|
| Dietary fiber-Fresh product
|
gr
|
2,0
|
_____
|
_____
|
| Dietary fiber-Dry matter
|
%
|
22,2
|
_____
|
_____
|
| FATS-Fresh product
|
gr
|
0,3
|
_____
|
_____
|
| FATS-Dry matter
|
%
|
3,3
|
_____
|
_____
|
| PROTEINS-Fresh product
|
gr
|
0,7
|
_____
|
_____
|
| PROTEINS-Dry matter
|
%
|
7,8
|
_____
|
_____
|
