Influence of Culture Methods on Cauliflower Yield and Economic Efficiency

Abstract

Cauli lower is grown for its hypertrophied in lorescences that are used in the preparation of various fresh cooked dishes as well as in pickling or canning industry. The in lorescences are rich in water (90%). The energy value of cauli lower in lorescences is low (118.5 kJ / 100) due to low content of energetic substances. Cauli lower culture is practiced in the ield and in protected areas. Climatic conditions are favorable for growing cauli lower in Transylvania. Cultures are mainly started with seedlings leading to additional costs for their production. The experience was carried out in 2011-2012 in the Reghin area, Mures County. Experimental factors were planting date and culture method. Experimental culture was established at different dates (April, May, June) by two methods (by planting seedlings and direct seeding). The aim of the experiment was to demonstrate the feasibility of growing cauli lower crops by direct seeding, in Reghin area, and if the obtained results, are comparable to those achieved by seedling cultures. In the experiment it was found that direct sowing method can be best practiced if the culture is established in June.

Research on the culture of cabbage and the possibilities of increasing the early production

“…During the winter, sauerkraut is an important source of vitamins and minerals due to the fact that through lactic fermentation, they are mostly preserved without significant degradation [11]. Cabbage juice is an excellent detoxifier, being effective in gastric disorders (ulcers, gastritis, intestinal inflammation).…”

Evaluation of the quality of some watermelon varieties grown on sandy soils

“…Watermelon (Citrullus lanatus) is part of the Cucurbitaceae family. Watermelons are grown in warm regions, the main producing countries are: China, Japan, Iran, Mexico worldwide, and in Europe: Spain, Italy, France, Greece, Portugal (Apahidean et al, 2001). It is cultivated for its physiologically mature fruits, which are appreciated by consumers due to their balanced, sweet, fine and pleasant taste.…”

Researches on Some Biological and Ecological Characteristics of Sweet Corn

“…Sweet corn is a stenothermal plant that undergoes limited temperature variations requiring adequate levels of humidity (Apahidean and Apahidean, 2016). Together with the genetic factor and crop technology, strict adherence to specific requirements regarding climate and soil, are decisive factors in obtaining quality and profitable sweet corn crops.…”