3. FOOD ChEMISTRy & bIOTEChNOLOGy 3.1. Lectures

Chem. Listy, 102, s265–s1311 (2008) Food Chemistry & Biotechnology
Table I
Results of analyses of soil throughout the study
Strawberry Raspberry
February June February June
Carbon [%] 0.24 0.14 0.26 0.20
Oxidable organic
matter [%]
0.42 0.24 0.44 0.34
Organic matter
total [%]
0.54 0.31 0.57 0.45
n [%] < D.L < 0.3 < D.L < 0.4
H [%] < D.L. < 0.7 < D.L. < 0.8
P [mg kg –1 ]
extraction
158.94 89.73 144.63 185.2
nH4-Ac pH 7
K [mg kg –1 ] 62.55 35.64 86.24 95.37
na [mg kg –1 ] 14.5 n.D. 19.19 n.D.
Ca [mg kg –1 ] 167.61 520 188.6 640
Mg [mg kg –1 ]
extraction
30.91 33.1 39.67 62.09
nH4-Ac pH 4.8
Mn [mg kg –1 ] 8.47 8.50 7.09 8
Fe [mg kg –1 ]
Principio del
formulario
14.78 6.91 10.54 8.41
Soil texture4 Final del
formulario
Loamy sand Loamy sand
Clay 5 %
15 %
Final del formulario
Silt 17 % 37 %
Sand
Graves
73 % 37 %
Final del
formulario
5 % 11 %
D.L. – Detection Limit; n.D. – not determined
The results of the analyses of leaves throughout the study
are represented in the Figs. 1., 2. and 3.
Once we have obtained the results of the measured concentrations
of elements in leaves and soil, it is required to
get conclusions of the analysis comparing the obtained values
with the common known concentrations for each specie 6,7 .
It is important that the levels of the elements in the plants are
the required ones in each stage of the growing.
As it is shown in Fig. 1., the levels of copper and zinc are
between required levels in both species. In this sense, we can
observe that the level of zinc is major at the beginning of the
harvest. Similar conclusions can be drawn for the concentration
of lements in Figs. 2. and 3.
As it is shown in Fig. 2., in the leaves from strawberries
the levels an
As it is shown in Table I, the levels of organic matter are
low that is a characteristic of sand soils. In addition, the levels
go down through the harvest. Although levels are low, the
results of production has been good in both cases.
s734
Fig. 1. Evolution of copper and zinc in leaves of strawberries
and raspberries
Fig. 2. Evolution of magnesium, calcium, potassium and phosphorus
in leaves of strawberries
Fig. 3. Evolution of magnesium, calcium, potassium and phosphorus
in leaves of raspberries