Nutritional quality of Chinese cabbage from integrated culture
R. Pokludahttps://doi.org/10.17221/19/2008-HORTSCICitation:Pokluda R. (2008): Nutritional quality of Chinese cabbage from integrated culture. Hort. Sci. (Prague), 35: 145-150.
The evaluation of nutritional quality of Chinese cabbage and the effects of cultivar, weed incidence, plant density and growing season were observed in integrated cultivation system. Mean contents of analysed compounds were as follows: 6% of dry matter, 10% of crude fibre, (in mg/kg of f.m.): 2,199 mg K, 289 mg Ca, 146 mg Mg, 111 mg Na, and 316 mg of vitamin C. Mean content of nitrates reached the value of 647 mg/kg. A significant effect of cultivar on the content of all observed substances in cabbage heads excluding magnesium was thus confirmed; however, a decrease of nitrates was found in the treatment with higher plant density. Weed cultivation caused slightly (insignificantly) higher nitrates content in cabbage heads by 100 mg/kg. Growing season showed a significant effect on content of some evaluated compounds. Integrated cultivation of Chinese cabbage could be an adequate approach to ensure nutritionally valuable products with low nitrates content.Keywords:Chinese cabbage; integrated production; nutritional value; nitrates