Karşılaştırma listenizdeki ürünler,farklı bir kategoriden ürün eklediğiniz için silinecektir. Onaylıyor musunuz?
Bu üründen $urunAdet$ Satıldı
Son $sonKacUrun$ ürün
Son $hizliGonderiAdet$ ürün hızlı gönderi
Hydroponic Capsicum Production
|Bizde||138,87 TL + KDV|
|Ürün Fiyatı||149,98 TL KDV Dahil|by Dr. Lynette Morgan - Simon Lennardcapsicums or peppers; chilli or chili? I suppose it depends on what neck of the woods you come from. But we would all agree capsicums have dominated the spice trade since Columbus introduced them from Central America to Southern Europe in 1493; archeological evidence suggests even earlier than that. Today, capsicums, peppers and chillies are still an important commercial vegetable and spice in terms of production and consumption - in North America they are the most highly valued winter fresh vegetables after the tomato. Capsaicin, the heat-producing compound found in peppers, is also highly valued in dried form for medical purposes to provide pain relief, among other uses.
Capsicums have also become an increasingly important commercial hydroponic crop, which is the basis for Dr Lynette Morgan's second book, Hydroponic Capsicum Production. Using hydroponic and protected cropping techniques, capsicums can be produced year-round, with the benefits of faster, cleaner production and a premium quality end-product.
This comprehensive book is designed to provide essential cultural information of a practical and scientific nature for existing and intending hydroponic capsicum growers. The text explores in detail the background and history of the capsicum species; propagation and disease control during germination and seedling development; crop establishment and training; hydroponic growing systems; nutritional requirements; the capsicum greenhouse; pest and diseases; physiological disorders such as cracking and sunscald; and postharvest and marketing.
A chapter on cultivar characteristics, flavours, pungency and colour is an interesting read for the grower, and the pepper purist. The author notes the pungency or heat factors in peppers are caused by the stimulation of pain receptors in the mouth. For this reason, human taste panels were used in 1912 to develop the 'Scoville Organoleptic Test', which is still used today as a measure of the heat in peppers. It is claimed that this test has its limitations in that the testing subject cannot be someone who regularly consumes hot chilli peppers. The author writes that the pungency of any chilli plant is influenced greatly by environmental conditions, with the concentrations of capsaicin increasing with plant stress factors, such as drought and high temperatures.
Illustrated throughout with coloured photographs and line drawings, Hydroponic Capsicum Production represents an essential handbook for hydroponic capsicum production. Its publication coincides with the recent introduction of new coloured capsicum varieties rich in Vitamin A and C, which have energised fresh produce markets at a premium price
23cm x 19cm
Kıyaslama yapabilmek için en az iki ürün seçmeniz gerekmektedir.