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Agrodatabase/21 - Crop Prontuary - Data/Strawberries

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Strawberries Units Average Range Valuation
CLIMATE _____ _____ _____ _____
TEMPERATURE _____ _____ _____ _____
FROST plant _____ _____ TOLERANT
FROST flowers _____ _____ NOT TOLERATED
VEGETATIVE DEVELOPMENT 22,0 20-24 _____
fruition minimum 12,0 _____ _____
fruition optimize _____ 15-20 _____
HOURS COLD hours _____ _____ PREFER
WATER _____ _____ _____ _____
MM. RAIN-annual minimum mm 600,0 _____ _____
SOIL _____ _____ _____ _____
PHYSICAL PROPERTIES SOIL _____ _____ _____ _____
FRANCS - light _____ _____ _____ PREFER
POROSITY-airy _____ _____ _____ PREFER
SOIL WATER _____ _____ _____ _____
DRAINED _____ _____ _____ DEMANDING
CALCIUM CARBONATE ACTIVE _____ _____ _____ SENSITIVE
PHYSICAL AND CHEMICAL PROPERTIES _____ _____ _____ _____
pH optimal range pH _____ 5,5-6,5 _____
dS/m affects crop dS/m 1,0 _____ _____
SALINITY IN THE SOIL-TOLERANCE TO PLANT _____ _____ _____ NOT TOLERATED
THE BIOLOGICAL ENVIRONMENT _____ _____ _____ _____
MATTER ORGANIC - HUMUS _____ _____ _____ DEMANDING
CARBON/NITROGEN RATIO (C/N) _____ 10,0 _____ _____
PERCENTAGE OF HUMUS % 2,5 _____ _____
NUTRITIONAL ELEMENTS _____ _____ _____ _____
FERTILITY _____ _____ _____ PREFER
FERTILIZATION _____ _____ _____ _____
N-EXTRACTIONS-UF / Ha fu/ha 190,0 _____ _____
P-EXTRACTIONS-UF / Ha fu/ha 125,0 _____ _____
K-EXTRACTIONS-UF / Ha fu/ha 230,0 _____ _____
N-EXTRACTIONS-UF / Tons fu/tm 8,0 _____ _____
P-EXTRACTIONS-UF / Tons fu/tm 5,0 _____ _____
K-EXTRACTIONS-UF / Tons fu/tm 9,0 _____ _____
TECHNIQUES OF CULTIVATION _____ _____ _____ _____
SEEDING-PLANTING _____ _____ _____ _____
N °-PLANTS-TUBERS/HA. plants/ha 85.000,00 70,000-100,000 _____
HARVESTING WORK _____ _____ _____ _____
AVERAGE production tonnes / has. ton/ha 25,0 _____ _____
POSTHARVEST-MARKETING _____ _____ _____ _____
TEMPERATURE OF STORAGE 0,0 _____ _____
STORAGE HUMIDITY % % _____ 85-90 _____
COLD STORAGE TIME days 6,0 3-10 _____
COMPOSITION FOOD _____ _____ _____ _____
Water-Fresh product gr 91,0 _____ _____
Dry matter-Fresh produce gr 9,0 _____ _____
ENERGY-Fresh product kcal 32,0 _____ _____
POWER-dry matter kcal 355,6 _____ _____
Carbohydrates-Fresh produce gr 7,7 _____ _____
Carbohydrates-Dry matter % 85,6 _____ _____
SUGAR-Fresh product gr 4,9 _____ _____
SUGAR-Dry matter % 54,4 _____ _____
Dietary fiber-Fresh product gr 2,0 _____ _____
Dietary fiber-Dry matter % 22,2 _____ _____
FATS-Fresh product gr 0,3 _____ _____
FATS-Dry matter % 3,3 _____ _____
PROTEINS-Fresh product gr 0,7 _____ _____
PROTEINS-Dry matter % 7,8 _____ _____