Over den smaak van stoppelknollen in verband met den weerstand tegen knolvoet |
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Authors: | Ir J. W. Lackamp |
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Affiliation: | (1) Instituut voor Rassenonderzoek, Wageningen |
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Abstract: | Summary The method to determine the mustard oil content in turnips, by means of silver-ammonio nitrate (blackcolouring) is not reliable under dutch conditions. Nor does blackcolouring give any indication as to the sharpness of taste. A difference must be made between sharpness (probably localized in the shell) and the typical taste of turnips.The relation often suggested between sharpness of taste, resulting bij high mustard oil content and resistance against Club Root a relation unfavourable for selection, does apparently not exist. |
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