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  • 1
    Electronic Resource
    Electronic Resource
    Effect of spraying selected pesticides on the contents of specified minerals in cabbage (1997)
    Springer
    Plant foods for human nutrition 51 (1997), S. 357-363 
    Details
    ISSN: 1573-9104
    Keywords: Malathion ; Endosulfan ; Pesticide spraying ; Minerals ; Cabbage
    Source: Springer Online Journal Archives 1860-2000
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
    Notes: Abstract The present study was conducted to assess the effect of spraying of pesticides on the content of minerals in cabbage harvested at varying waiting periods (0, 7, 14 and 21 days) after spraying. The amounts of phosphorus and zinc in cabbage were significantly (p 〈 0.05) decreased while those of iron, calcium and potassium were significantly (p 〈 0.05) increased by the sprayings of pesticides. At varying waiting periods after the spraying of pesticides calcium, phosphorus, zinc and potassium contents of cabbage were found to be decreased remarkably (p 〈 0.05) while the content of iron was increased significantly (p 〈 0.05). Between the two pesticides, the spraying of endosulfan exerted a more pronounced effect in altering the contents of minerals than the spraying of malathion.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1023/A:1007984813516
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  • 2
    Electronic Resource
    Electronic Resource
    In vitro bioavailability of iron from spinach (Spinacea oleracea) cultivated in soil fortified with graded levels of iron and zinc (1993)
    Springer
    Plant foods for human nutrition 44 (1993), S. 241-247 
    Details
    ISSN: 1573-9104
    Keywords: Application of zinc and iron ; Iron bioavailability ; Spinach
    Source: Springer Online Journal Archives 1860-2000
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
    Notes: Abstract A pot-culture experiment was conducted to assess the bioavailability of iron from spinach cultivated in soil fortified with graded levels of iron and zinc (FeSO4 . 7H20 and ZnSO4 . 7H20, respectively). Applications of varying levels of iron to soil increased the total iron and phosphorus contents and decreased the zinc content (P〈0.05). The effect of applying varying levels of zinc was the opposite of on the minerals in spinach. The ascorbic acid content was remarkably reduced with varying levels of iron and zinc. Higher levels of zinc and lower levels of iron in the soil increased the bioavailability of iron from spinach (P〈0.05). In conclusion, the interactions of 15 ppm zinc with 30 ppm iron significantly enhanced the bioavailability of iron, total iron and zinc contents.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF01088318
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  • 3
    Electronic Resource
    Electronic Resource
    Bio-availability of iron from spinach (Spanicia oleracea) cultivated in soil fortified with graded levels of iron (1992)
    Springer
    Plant foods for human nutrition 42 (1992), S. 313-318 
    Details
    ISSN: 1573-9104
    Keywords: Iron availability ; phosphorus ; soil iron level ; ascorbic acid ; oxalic acid ; spinach
    Source: Springer Online Journal Archives 1860-2000
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
    Notes: Abstract In vitro availability of iron along with ascorbic acid, oxalic acid and phosphorus content of two varieties of spinach (Pusa Jyoti and Allgreen) cultivated in soil with different levels of added iron was determined. Addition of graded levels of iron to soil markedly increased the total iron and phosphorus contents and significantly decreased the bio-availability of iron, ascorbic acid and oxalic acid contents of spinach. Ascorbic acid and oxalic acid contents markedly exerted a positive influence while phosphorus exerted a negative influence on the bio-availability of iron.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF02194092
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