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VCRB :: Contents of Volume 49/1998 :: Detailed information


THE INFLUENCE OF ROOT SIZE AND WATER TEMPERATURE DURING FORCING ON GROWTH OF WITLOF CHICORY (CICHORIUM INTYBUS L. VAR FOLIOSUM)

Józef BABIK
Research Institute of Vegetable Crops, Konstytucji 3 Maja 1/3, 96-100 Skierniewice Poland


Summary

The influence of roots size and water temperature during forcing on the yield and quality of witlof chicory heads (cv. Flash, INRA) was estimated in the experiment in 1991-93. The roots were divided according to diameter into two classes: 2-4 and 4-6 cm. Water temperature was maintained at 18, 21 and 24°C. The head weight and the diameter increased significantly with the increase of root weight. The length of chicory beads was not correlated with the root weight. Only roots with the weight of more than 200 g produced slightly longer heads. Increase of water temperature caused slight lengthening of the heads, too. Relative length of stalk in head decreased with increasing root weight and increased significantly with the rise of water temperature from 18 to 21 °C. Root weight had significant effect on root productivity. With the rise of root weight productivity of witlof chicory decreased.

keywords:chicory, forcing, root size, temperature

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