Effets de l’incorporation des huiles essentielles extraites du thym et de l’origan sur la productivité, les qualités nutritionnelles et physicochimiques du poivron
| dc.contributor.author | HATTOU, Mohamed Amine | |
| dc.date.accessioned | 2019-01-06T12:46:31Z | |
| dc.date.available | 2019-01-06T12:46:31Z | |
| dc.date.issued | 2016 | |
| dc.description.abstract | The goal sought through our work is to study the influence of essential oil of thyme and oregano on productivity, nutritional and physicochemical qualities of green pepper. The study on a sample of green pepper F1 hybrid variety "Magister"; 3 samples were taken for each treatment with oils or in the powder. The effects of essential oils are highly acclaimed on the physico-chemical properties (pH and dry matter). By cons there is no impact on the nutritional quality Plants treated with the liquid thyme 30ml reveal a high rate of MS (8.4%) by cons, it is 20 ml of liquid oregano that the dry matter rate is high (10.3%). The incorporation of essential oils in plants has a significant effect on the nutritional and physicochemical qualities of pepper, as well as the insect infestation rate. | en_US |
| dc.identifier.uri | http://e-biblio.univ-mosta.dz/handle/123456789/8080 | |
| dc.language.iso | fr | en_US |
| dc.subject | essential oils | en_US |
| dc.subject | pepper | en_US |
| dc.subject | thyme | en_US |
| dc.subject | oregano | en_US |
| dc.title | Effets de l’incorporation des huiles essentielles extraites du thym et de l’origan sur la productivité, les qualités nutritionnelles et physicochimiques du poivron | en_US |
| dc.type | Other | en_US |