From Wikibooks, open books for an open world
| Broccoli
|
Units
|
Average
|
Range
|
Valuation
|
| CLIMATE
|
_____
|
_____
|
_____
|
_____
|
| TEMPERATURE
|
_____
|
_____
|
_____
|
_____
|
| FROST plant
|
Cº
|
_____
|
-8 /-10
|
_____
|
| AIR TEMPERATURE - Zero vegetation
|
Cº
|
_____
|
4-5
|
_____
|
| AIR TEMPERATURE - MAXIM
|
Cº
|
25,0
|
_____
|
_____
|
| VEGETATIVE DEVELOPMENT
|
Cº
|
_____
|
15-18
|
_____
|
| WATER
|
_____
|
_____
|
_____
|
_____
|
| RESISTANCE TO THE DROUGHT
|
_____
|
_____
|
_____
|
SENSITIVE
|
| SOIL
|
_____
|
_____
|
_____
|
_____
|
| PHYSICAL PROPERTIES SOIL
|
_____
|
_____
|
_____
|
_____
|
| MEDIA - FRANC
|
_____
|
_____
|
_____
|
PREFER
|
| SOIL WATER
|
_____
|
_____
|
_____
|
_____
|
| DRAINED
|
_____
|
_____
|
_____
|
DEMANDING
|
| PHYSICAL AND CHEMICAL PROPERTIES
|
_____
|
_____
|
_____
|
_____
|
| PLANT tolerance to pH acid
|
_____
|
_____
|
_____
|
SENSITIVE
|
| pH optimal range
|
pH
|
_____
|
6-6,8
|
_____
|
| dS/m affects crop
|
dS/m
|
2,8
|
_____
|
_____
|
| SALINITY IN THE SOIL-TOLERANCE TO PLANT
|
_____
|
_____
|
_____
|
TOLERANT
|
| MATTER ORGANIC - HUMUS
|
_____
|
_____
|
_____
|
DEMANDING
|
| NUTRITIONAL ELEMENTS
|
_____
|
_____
|
_____
|
_____
|
| COPPER-LACKS
|
_____
|
_____
|
_____
|
MODERATELY
|
| FERTILIZATION
|
_____
|
_____
|
_____
|
_____
|
| N-EXTRACTIONS-UF / Ha
|
fu/ha
|
225,0
|
150-300
|
_____
|
| P-EXTRACTIONS-UF / Ha
|
fu/ha
|
75,0
|
50-100
|
_____
|
| K-EXTRACTIONS-UF / Ha
|
fu/ha
|
225,0
|
150-300
|
_____
|
| Ca-EXTRACTIONS-UF / Ha
|
fu/ha
|
150,0
|
_____
|
_____
|
| Mg-EXTRACTIONS-UF / Ha
|
fu/ha
|
22,0
|
15-30
|
_____
|
| N-EXTRACTIONS-UF / Tons
|
fu/tm
|
11,3
|
_____
|
_____
|
| P-EXTRACTIONS-UF / Tons
|
fu/tm
|
3,8
|
_____
|
_____
|
| K-EXTRACTIONS-UF / Tons
|
fu/tm
|
11,3
|
_____
|
_____
|
| Ca-EXTRACTIONS-UF / Tons
|
fu/tm
|
7,5
|
_____
|
_____
|
| Mg-EXTRACTIONS-UF / Tons
|
fu/tm
|
1,0
|
_____
|
_____
|
| NITROGEN-preSOWING
|
%
|
_____
|
1/3
|
_____
|
| NITROGEN-DEVELOPMENT PLANT
|
%
|
_____
|
2/3
|
_____
|
| NITROGEN-development PLANTA-n º contributions
|
nº
|
_____
|
1-3
|
_____
|
| PHOSPHORUS-preSOWING
|
%
|
100,0
|
_____
|
_____
|
| POTASSIUM-preSOWING
|
%
|
100,0
|
_____
|
_____
|
| TECHNIQUES OF CULTIVATION
|
_____
|
_____
|
_____
|
_____
|
| SEEDING-PLANTING
|
_____
|
_____
|
_____
|
_____
|
| furrow, DISTANCE LINES
|
m
|
0,6
|
0,5-0,8
|
_____
|
| furrow, distance PLANTS cm
|
m
|
0,4
|
_____
|
_____
|
| HARVESTING WORK
|
_____
|
_____
|
_____
|
_____
|
| AVERAGE production tonnes / has.
|
ton/ha
|
11,0
|
10-30
|
_____
|
| TIME INTER-COLLECTED
|
days
|
_____
|
2-3
|
_____
|
| POSTHARVEST-MARKETING
|
_____
|
_____
|
_____
|
_____
|
| TEMPERATURE OF STORAGE
|
Cº
|
0,0
|
_____
|
_____
|
| STORAGE HUMIDITY %
|
%
|
95,0
|
_____
|
_____
|
| COMPOSITION FOOD
|
_____
|
_____
|
_____
|
_____
|
| Water-Fresh product
|
gr
|
89,0
|
_____
|
_____
|
| Dry matter-Fresh produce
|
gr
|
11,0
|
_____
|
_____
|
| ENERGY-Fresh product
|
kcal
|
34,0
|
_____
|
_____
|
| POWER-dry matter
|
kcal
|
309,1
|
_____
|
_____
|
| Carbohydrates-Fresh produce
|
gr
|
6,6
|
_____
|
_____
|
| Carbohydrates-Dry matter
|
%
|
60,4
|
_____
|
_____
|
| SUGAR-Fresh product
|
gr
|
1,7
|
_____
|
_____
|
| SUGAR-Dry matter
|
%
|
15,5
|
_____
|
_____
|
| Dietary fiber-Fresh product
|
gr
|
2,6
|
_____
|
_____
|
| Dietary fiber-Dry matter
|
%
|
23,6
|
_____
|
_____
|
| FATS-Fresh product
|
gr
|
0,4
|
_____
|
_____
|
| FATS-Dry matter
|
%
|
3,6
|
_____
|
_____
|
| PROTEINS-Fresh product
|
gr
|
2,8
|
_____
|
_____
|
| PROTEINS-Dry matter
|
%
|
25,5
|
_____
|
_____
|
