Nitrogen application and leaf harvesting improves yield and nutritional quality of beetroot.
Mampa, Salfina S. Maboko, Martin M. Soundy, Puffy Sivakumar, Dharini
Mampa, Salfina S.
Maboko, Martin M.
Soundy, Puffy
Sivakumar, Dharini
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Abstract
Beetroot (Beta vulgaris), commonly known as table beet, is used as a staple in the diet of many people through the consumption of the entire plant, leaf, and the root. The objective of this study was to assess the effects of nitrogen (N) application and leaf harvest percentage on the yield and quality of roots and leaves of beetroot. The treatment design was a randomized complete block design with five levels of N (0, 60, 90, 120, and 150 kghaL1) combined with three leaf harvest percentages (0, 30, and 50) and replicated three times. The first leaf harvest was initiated 35 days after transplanting (DAT) by removing the outer matured leaves and the second harvest occurred 80 DAT by removing all the leaves. The results
showed increases in leaf and root yield with an increase in N application. Nitrogen application at 90 and 120 kghaL1 increased fresh leaf weight, leaf number, and fresh and dry root weight, including root diameter and length with the exception of leaf area which was significantly higher at 120 kghaL1 N. Magnesium and iron leaf content, and N root content were significantly improved by the application of 120 kghaL1 N. Leaf harvest percentage did not have a significant effect on leaf yield or leaf and root mineral content. However, dry root weight was significantly reduced by the 50% leaf harvest. Leaf harvest at 30% or 50% increased total protein content of the roots of beetroot, whereas an increase in N application decreased concentration of total proteins. Results demonstrate that leaf and root yield, as well as magnesium, zinc, and iron leaf content, increased with the application of 120 kghaL1 N, whereas 30% leaf harvest did not negatively affect root yield.
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Date
2017-06-27
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American Society for Horticultural Science
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Keywords
Beta vulgaris, Leaf mineral content, Morphological parameters, Phytochemicals, Root