Claim · model-written summary
Ascorbic acid was decreased by using magnetized water in strawberry.
- Taxon
- STRAWBERRY
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Fragaria ×ananassat0 - Treatment
- magnetized watere2
- Outcome
- ascorbic acide2
- Direction
- decreasede2
Not reportedMaterialGeneCompoundOrgan / stageInteractorInteractor roleSecond interactorSecond interactor roleComparatorSettingValueQualifier
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
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Verbatim
t0“STRAWBERRY”
e2“ascorbic acid was decreased by using magnetized water”
Title
Amany Abd El–Latif; A. Abdelshafy; T. Eid Journal of Plant Production 2015. doi:10.21608/jpp.2015.52024
Other claims from this paper (6)
- Intervention effect Magnetized water plus 50% NPK gave the highest total chlorophyll and total carbohydrates in strawberry compared with the control.
- Intervention effect Magnetized water plus 50% NPK gave the highest early and total yield in strawberry compared with the control.
- Intervention effect Magnetized water plus 50% NPK gave the highest fruit firmness and total soluble solids in strawberry fruits compared with the control.
- Intervention effect Magnetized water plus 50% NPK gave the highest water use efficiency in strawberry compared with the control.
- Intervention effect Magnetized water plus 75% NPK gave the highest NPK and manganese contents in strawberry.
- Recommendation The authors recommend using 50% of the recommended NPK rate together with magnetized water to increase strawberry yield and quality.