Response of Pechay (Brassica Chinensis L.) Upon the Application of Different Level of Foliar Fertilizer ( Vitagrow)

Topics: Orders of magnitude, Agriculture, Sowing Pages: 4 (682 words) Published: July 29, 2011
Introduction

Pechay (Brassica rapa L. cv group Pak Choi) is an erect, biennial herb, cultivated as an annual about 15-30 cm tall in vegetative stage. Ovate leaves are arranged spirally and spreading. The petioles are enlarged and grow upright forming a subcylindrical bundle. Inflorescence is a raceme with pale yellow flowers. Seeds are 1 mm in diameter and are reddish to blackish brown in color.

Uses and Nutritional Value

Pechay is used mainly for its immature, but fully expanded tender leaves. The succulent petioles are often the preferred part. It is used as main ingredient for soup and stir-fried dishes. In Chinese cuisine, its green petioles and leaves are also used as garnish.

Each 100 g fresh edible portion contains:

-------------------------------------------------------------------------------- Nutrient Amount
-------------------------------------------------------------------------------- Water 93.0 g
Protein 1.7 g
Fat 0.2 g
Carbohydrates 3.1 g
Fiber 0.7 g
Ash 0.8 g
B-carotene 2.3 g
Vitamin C 53.0 mg
Calcium 102.0 mg
Phosphorus 46.0 mg
Iron 2.6 mg
Energy Value 86.0 kJ

Production Management

Varieties

Black Behi; Hari Digma; Shin Kang
Gengis Khan; Shanhai No. 2

Climatic and Soil Requirements

Pechay can be grown from low to mid elevations throughout the year. Production is best, however, during the dry season in sandy to clay loam soil, with a pH of 5.5-6.5.

Planting

A1-ha production area requires kg seeds.

Pechay can either be sown directly in soil or transplanted. Direct seeding is carried out by broadcasting or by sowing in rows. Cover seeds to a depth of about 1 cm by...
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