Determination of NPK in some local populations of pepper in order to obtain adequate food compliant with the EU food safety rules

Published in Scientific Papers. Series A. Agronomy, Vol. LV-2012
Written by Olimpia PANDIA, Ion SARACIN, Alexandru CHIRIAC, Ion BOZGA, Margareta OANCEA, Carmen TICU

In some food products, we can encounter pesticides, in some cases accidental or intentionally by the manufacturer (insecticides, herbicides, defoliants, etc.) that can cause allergic, neurotoxin, teratogenic and carcinogenic effects. Given the requirement of Law 312/2003, which governs agricultural policy in agriculture on the production and use of fresh vegetables for consumption or industrial processes, they must not contain residues of pesticides and heavy metals, nitrates or other products exceeding the maximum permissible levels. Due to the high content of vitamins and capsaicin in peppers and due to the beneficial effects it has both as food and as therapy, knowing the admitted contents of NPK in the pepper fruit is of major importance in obtaining high-quality vegetables, especially among individual small producers that use crops from local populations. The physiological and biochemical determinations were performed in the Central Laboratory of the Faculty of Agriculture of Craiova, and the material under study was brought from 5 areas of Oltenia.

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Pandia O., Saracin I., Chiriac A., Bozga I., Oancea M., Ticu C., 2012 Determination of NPK in some local populations of pepper in order to obtain adequate food compliant with the EU food safety rules . Scientific Papers. Series A. Agronomy, Vol. LV, ISSN-L 2285–5785, 369-374.

 


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