SULFUR INFLUENCE ON FORMATION OF THE CHEMICAL COMPOSITION OF CIBULES OF SHALOTS
Journal Title: Овочівництво і баштанництво - Year 2017, Vol 1, Issue 63
Abstract
The results of the study of the effect of sulfur addition on the biochemical composition of shallots of the variety Granat are given. It ware established that the improvement in the availability of the plants for shallots in gray increases the content of the sum of sugars and ascorbic acid. It ware established that under the influence of the studied factor a changes in the structure of the sum of sugars was noted, the content of their complex forms increased and the content of monosaccharide’s decreased.
Authors and Affiliations
S. О. Shcherbyna, S. М. Datsenko, О. М. Bilenkaа, І. М. Gordienkoо
Keywords
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