Nutritional Traits of Two Romanian Celery Varieties. Note 1: Conventional Field Culture

Abstract

Celery is an annual or biannual plant that bears well-developed leaves, being intended for both consumption and processing in various industrial sectors. The present experiment was carried out in order to quantify the nutritional properties characterized by the gross chemical composition of two local varieties of celery, Dacia and Victoria. The experiments were carried out in the experimental field of a private vegetable farm located in Cluj County, and the biological material consisting of celery roots, Victoria and Dacia varieties, comes from SCDL Buzău. The average weight of the roots of Apium graveolens L. the Dacia variety is equal to 373 g, and that of the Victoria variety to 276 g. In the Dacia variety, a dry matter content equal to 20.60% was determined, which corresponds to a content of water of 79.40%, and in the Victoria variety a slightly lower dry matter content was determined than that reported for the Dacia variety, equal to 20.51%, which corresponds to a water content equal to 79.54%. For both varieties, the largest proportion of the nutrient content is occupied by non-nitrogenous extractives and crude ash content. The differences between the nutrient contents tested in the fresh substance are in favor of the Dacia variety, but they are statistically insignificant at the 5% significance level, and the differences between the contents in most of the nutritional components expressed in the dry substance, except for non-nitrogenous extractive substances, are in favor of the Victoria variety.