| Turnips
|
Units
|
Average
|
Range
|
Valuation
|
| CLIMATE
|
_____
|
_____
|
_____
|
_____
|
| TEMPERATURE
|
_____
|
_____
|
_____
|
_____
|
| GERMINATION - MINIMUM
|
Cº
|
2,0
|
_____
|
_____
|
| GERMINATION - optimize
|
Cº
|
_____
|
15-35
|
_____
|
| AIR TEMPERATURE - Zero vegetation
|
Cº
|
_____
|
4-5
|
_____
|
| AIR TEMPERATURE - optimize CULTIVATION
|
Cº
|
_____
|
15-18
|
_____
|
| AIR TEMPERATURE - MAXIM
|
Cº
|
25,0
|
_____
|
_____
|
| WATER
|
_____
|
_____
|
_____
|
_____
|
| BORON-WATER IRRIGATION
|
mg/lt
|
_____
|
3,75-2,5
|
TOLERANT
|
| SOIL
|
_____
|
_____
|
_____
|
_____
|
| PHYSICAL PROPERTIES SOIL
|
_____
|
_____
|
_____
|
_____
|
| HEAVY - CLAY
|
_____
|
_____
|
_____
|
SENSITIVE
|
| PHYSICAL AND CHEMICAL PROPERTIES
|
_____
|
_____
|
_____
|
_____
|
| PLANT tolerance to pH acid
|
_____
|
_____
|
_____
|
MODERATELY
|
| pH optimal range
|
pH
|
_____
|
5,5-6,8
|
_____
|
| dS/m affects crop
|
dS/m
|
0,9
|
_____
|
_____
|
| SALINITY IN THE SOIL-TOLERANCE TO PLANT
|
_____
|
_____
|
_____
|
MODERATELY
|
| NUTRITIONAL ELEMENTS
|
_____
|
_____
|
_____
|
_____
|
| manganese-LACKS
|
_____
|
_____
|
_____
|
MODERATELY
|
| COPPER-LACKS
|
_____
|
_____
|
_____
|
MODERATELY
|
| molybdenum-LACKS
|
_____
|
_____
|
_____
|
MODERATELY
|
| BORON-LACKS
|
_____
|
_____
|
_____
|
SENSITIVE
|
| FERTILIZATION
|
_____
|
_____
|
_____
|
_____
|
| fertilizer N-high (Kg-UF/Ha)
|
fu/ha
|
100,0
|
_____
|
_____
|
| fertilizer N-medium (Kg-UF/Ha)
|
fu/ha
|
115,0
|
_____
|
_____
|
| fertilizer N-low (Kg-UF/Ha)
|
fu/ha
|
125,0
|
_____
|
_____
|
| fertilizer P-high (Kg-UF/Ha)
|
fu/ha
|
60,0
|
_____
|
_____
|
| fertilizer P-medium (Kg-UF/Ha)
|
fu/ha
|
70,0
|
_____
|
_____
|
| fertilizer P-low (Kg-UF/Ha)
|
fu/ha
|
80,0
|
_____
|
_____
|
| fertilizer K-high (Kg-UF/Ha)
|
fu/ha
|
100,0
|
_____
|
_____
|
| fertilizer K-medium (Kg-UF/Ha)
|
fu/ha
|
130,0
|
_____
|
_____
|
| fertilizer K-low (Kg-UF/Ha)
|
fu/ha
|
160,0
|
_____
|
_____
|
| fertilizer N-high (Kg-UF/Tons)
|
fu/tm
|
4,0
|
_____
|
_____
|
| fertilizer N-medium (Kg-UF/Tons)
|
fu/tm
|
6,5
|
_____
|
_____
|
| fertilizer N-low (Kg-UF/Tons)
|
fu/tm
|
5,0
|
_____
|
_____
|
| fertilizer P-high (Kg-UF/Tons)
|
fu/tm
|
2,4
|
_____
|
_____
|
| fertilizer P-medium (Kg-UF/Tons)
|
fu/tm
|
2,8
|
_____
|
_____
|
| fertilizer P-low (Kg-UF/Tons)
|
fu/tm
|
3,2
|
_____
|
_____
|
| fertilizer K-high (Kg-UF/Tons)
|
fu/tm
|
4,0
|
_____
|
_____
|
| fertilizer K-medium (Kg-UF/Tons)
|
fu/tm
|
5,2
|
_____
|
_____
|
| fertilizer K-low (Kg-UF/Tons)
|
fu/tm
|
6,4
|
_____
|
_____
|
| NITROGEN-preSOWING
|
%
|
_____
|
2/3
|
_____
|
| NITROGEN-DEVELOPMENT PLANT
|
%
|
_____
|
1/3
|
_____
|
| PHOSPHORUS-preSOWING
|
%
|
100,0
|
_____
|
_____
|
| POTASSIUM-preSOWING
|
%
|
100,0
|
_____
|
_____
|
| TECHNIQUES OF CULTIVATION
|
_____
|
_____
|
_____
|
_____
|
| SEEDING-PLANTING
|
_____
|
_____
|
_____
|
_____
|
| SEEDS-WEIGHT (Gr / 1000 SEEDS)
|
gr
|
3,8
|
3,3-4,3
|
_____
|
| SEED germination capacity years
|
years
|
4,0
|
_____
|
_____
|
| furrow, DISTANCE LINES
|
cm
|
37,0
|
35-40
|
_____
|
| furrow, distance PLANTS cm
|
cm
|
20,0
|
10-30
|
_____
|
| KG. SEED-TUBERS-bulbs/HA.
|
kg/ha
|
6,0
|
4-8
|
_____
|
| HARVESTING WORK
|
_____
|
_____
|
_____
|
_____
|
| START COLLECTING AGE
|
month
|
_____
|
2-2,5
|
_____
|
| AVERAGE production tonnes / has.
|
ton/ha
|
25,0
|
20-30
|
_____
|
| POSTHARVEST-MARKETING
|
_____
|
_____
|
_____
|
_____
|
| TEMPERATURE OF STORAGE
|
Cº
|
0,0
|
_____
|
_____
|
| STORAGE HUMIDITY %
|
%
|
95,0
|
_____
|
_____
|
| COLD STORAGE TIME
|
month
|
3,0
|
_____
|
_____
|
| COMPOSITION FOOD
|
_____
|
_____
|
_____
|
_____
|
| Water-Fresh product
|
gr
|
93,0
|
_____
|
_____
|
| Dry matter-Fresh produce
|
gr
|
7,0
|
_____
|
_____
|
| ENERGY-Fresh product
|
kcal
|
20,0
|
_____
|
_____
|
| POWER-dry matter
|
kcal
|
285,7
|
_____
|
_____
|
| Carbohydrates-Fresh produce
|
gr
|
4,4
|
_____
|
_____
|
| Carbohydrates-Dry matter
|
%
|
62,9
|
_____
|
_____
|
| SUGAR-Fresh product
|
gr
|
0,5
|
_____
|
_____
|
| SUGAR-Dry matter
|
%
|
7,1
|
_____
|
_____
|
| Dietary fiber-Fresh product
|
gr
|
3,5
|
_____
|
_____
|
| Dietary fiber-Dry matter
|
%
|
50,0
|
_____
|
_____
|
| FATS-Fresh product
|
gr
|
0,2
|
_____
|
_____
|
| FATS-Dry matter
|
%
|
2,9
|
_____
|
_____
|
| PROTEINS-Fresh product
|
gr
|
1,1
|
_____
|
_____
|
| PROTEINS-Dry matter
|
%
|
15,7
|
_____
|
_____
|
