Electronic Journal of Polish Agricultural Universities (EJPAU) founded by all Polish Agriculture Universities presents original papers and review articles relevant to all aspects of agricultural sciences. It is target for persons working both in science and industry,regulatory agencies or teaching in agricultural sector. Covered by IFIS Publishing (Food Science and Technology Abstracts), ELSEVIER Science - Food Science and Technology Program, CAS USA (Chemical Abstracts), CABI Publishing UK and ALPSP (Association of Learned and Professional Society Publisher - full membership). Presented in the Master List of Thomson ISI.
2002
Volume 5
Issue 1
Topic:
Food Science and Technology
ELECTRONIC
JOURNAL OF
POLISH
AGRICULTURAL
UNIVERSITIES
Kmiecik W. , Lisiewska Z. , Jaworska G. 2002. EFFECT OF BIOLOGICAL AND AGROTECHNICAL FACTORS ON THE CHEMICAL COMPOSITION OF DILL (ANETHUM GRAVEOLENS L.), EJPAU 5(1), #06.
Available Online: http://www.ejpau.media.pl/volume5/issue1/food/abs-06.html

EFFECT OF BIOLOGICAL AND AGROTECHNICAL FACTORS ON THE CHEMICAL COMPOSITION OF DILL (ANETHUM GRAVEOLENS L.)

Waldemar Kmiecik, Zofia Lisiewska, Gra┐yna Jaworska

 

ABSTRACT



The evaluation concerned usable parts of dill plants, cultivars Amat, Ambrozja, and Lukullus, grown in five cycles. The dill was sown on 10th April, 10th May, 10th June, 10th July, and 10th August. Harvesting was carried out when the plants were 25 cm in height, i.e. within 36-45 days of sowing. The basic discriminants of the chemical composition were determined in leaves of dill alone and in those with petioles. Leaves of dill when compared with leaves with petioles contained far greater amounts of dry matter, total sugars, dietary fibre, and total and protein nitrogen, smaller differences concerning ash, titration acidity, reducing sugars, and starch. For five growing periods the compared cultivars showed on the average small differences in the level of analysed discriminants, a slightly higher level, however, being noted in the case of titration acidity, sugars, and dietary fibre in the cultivar Lukullus and of ash and starch in Amat

Key words: dill, harvest time, leaves, leaves with petioles, chemical composition.