Comparative characteristics of the biochemical composition of chard and table beet accessions from VIR collection

Автор: Sokolova Diana V., Shelenga Tatiana V., Solovieva Alla E.

Журнал: Овощи России @vegetables

Рубрика: Агрохимия

Статья в выпуске: 5 (49), 2019 года.

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Relevance. Healthy eating is one of the many steps that lead to a healthy nation. It implies the provision of the human body with all the necessary elements for its normal functioning. Within the framework of mport substitution, it is extremely important to identify and popularize valuable crops that are suitable for cultivation in the territory of the Russian Federation. One of these rarely studied and insufficiently studied cultures is the leaf variety of beet - chard (Beta vulgaris L. ssp. ricla). Man uses in the food the fleshy petioles and leaves of this plant. Material and methods. The purpose of the research was to identify the characteristics of the biochemical composition of chard and compare them with the widespread red beet. The object of the study was 44 accessions of red beet (Beta vulgaris L. ssp. vulgaris) and 32 accessions of chard from the VlR collection, differing in phenotype and origin. The accessions were cultivated in the vegetable crop rotation in the Research and production base “Pushkin and Pavlovsk laboratories of VIR” (Pushkin, Leningrad region) for two years (2014 and 2015)...


Leaf beet, chard, biochemical characteristics, metabolites

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IDR: 140245790   |   DOI: 10.18619/2072-9146-2019-5-77-83

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