Agrodatabase/21 - Crop Prontuary - Data/Strawberries

Strawberries	Units	Average	Range	Valuation
CLIMATE	_____	_____	_____	_____
TEMPERATURE	_____	_____	_____	_____
FROST plant	Cº	_____	_____	TOLERANT
FROST flowers	Cº	_____	_____	NOT TOLERATED
VEGETATIVE DEVELOPMENT	Cº	22,0	20-24	_____
fruition minimum	Cº	12,0	_____	_____
fruition optimize	Cº	_____	15-20	_____
HOURS COLD	hours	_____	_____	PREFER
WATER	_____	_____	_____	_____
MM. RAIN-annual minimum	mm	600,0	_____	_____
SOIL	_____	_____	_____	_____
PHYSICAL PROPERTIES SOIL	_____	_____	_____	_____
FRANCS - light	_____	_____	_____	PREFER
POROSITY-airy	_____	_____	_____	PREFER
SOIL WATER	_____	_____	_____	_____
DRAINED	_____	_____	_____	DEMANDING
CALCIUM CARBONATE ACTIVE	_____	_____	_____	SENSITIVE
PHYSICAL AND CHEMICAL PROPERTIES	_____	_____	_____	_____
pH optimal range	pH	_____	5,5-6,5	_____
dS/m affects crop	dS/m	1,0	_____	_____
SALINITY IN THE SOIL-TOLERANCE TO PLANT	_____	_____	_____	NOT TOLERATED
THE BIOLOGICAL ENVIRONMENT	_____	_____	_____	_____
MATTER ORGANIC - HUMUS	_____	_____	_____	DEMANDING
CARBON/NITROGEN RATIO (C/N)	_____	10,0	_____	_____
PERCENTAGE OF HUMUS	%	2,5	_____	_____
NUTRITIONAL ELEMENTS	_____	_____	_____	_____
FERTILITY	_____	_____	_____	PREFER
FERTILIZATION	_____	_____	_____	_____
N-EXTRACTIONS-UF / Ha	fu/ha	190,0	_____	_____
P-EXTRACTIONS-UF / Ha	fu/ha	125,0	_____	_____
K-EXTRACTIONS-UF / Ha	fu/ha	230,0	_____	_____
N-EXTRACTIONS-UF / Tons	fu/tm	8,0	_____	_____
P-EXTRACTIONS-UF / Tons	fu/tm	5,0	_____	_____
K-EXTRACTIONS-UF / Tons	fu/tm	9,0	_____	_____
TECHNIQUES OF CULTIVATION	_____	_____	_____	_____
SEEDING-PLANTING	_____	_____	_____	_____
N °-PLANTS-TUBERS/HA.	plants/ha	85.000,00	70,000-100,000	_____
HARVESTING WORK	_____	_____	_____	_____
AVERAGE production tonnes / has.	ton/ha	25,0	_____	_____
POSTHARVEST-MARKETING	_____	_____	_____	_____
TEMPERATURE OF STORAGE	Cº	0,0	_____	_____
STORAGE HUMIDITY %	%	_____	85-90	_____
COLD STORAGE TIME	days	6,0	3-10	_____
COMPOSITION FOOD	_____	_____	_____	_____
Water-Fresh product	gr	91,0	_____	_____
Dry matter-Fresh produce	gr	9,0	_____	_____
ENERGY-Fresh product	kcal	32,0	_____	_____
POWER-dry matter	kcal	355,6	_____	_____
Carbohydrates-Fresh produce	gr	7,7	_____	_____
Carbohydrates-Dry matter	%	85,6	_____	_____
SUGAR-Fresh product	gr	4,9	_____	_____
SUGAR-Dry matter	%	54,4	_____	_____
Dietary fiber-Fresh product	gr	2,0	_____	_____
Dietary fiber-Dry matter	%	22,2	_____	_____
FATS-Fresh product	gr	0,3	_____	_____
FATS-Dry matter	%	3,3	_____	_____
PROTEINS-Fresh product	gr	0,7	_____	_____
PROTEINS-Dry matter	%	7,8	_____	_____