Relatioship between the yield and quality of green dill and the height of plants
Waldemar Kmiecik, Zofia Lisiewska, Jacek Słupski
Department of Raw Materials and Processing of Fruit and Vegetables
Faculty of Food Technology, Agricultural University in Kraków
Balicka 122, 30-149 Kraków, Poland
The structure of dill yield, its phytometric traits and the level of dry matter, volatile oils, chlorophylls,
beta-carotene and vitamin C in plants harvested at a height of 20, 30, 40, 50 and 60 cm were compared. Increases
in the total and marketable yields and in the yield of different parts of dill plants were commensurate with the
increasing size of plants, while the proportion of leaves and its parts in the yield decreased and that of the
stem increased. As the size of plants increased, the site of the first leaf setting was virtually unchanged.
However, the average diameter of the stem at its base, the number of leaves per plant and the altitude of the
first and the last developed leaf increased. The content of dry matter and volatile oils also increased in all
the parts with the exception of the stem, where this content did not change or varied only to a small degree.
The level of vitamin C systematically decreased in all the parts with the exception of the petiole, where this
level was stable. The content of chlorophylls and beta-carotene increased in the leaf and its parts and was
fairly stable in the stem; however, it decreased in whole plants. The leaf blade had the greatest content of
all the analyzed components, a smaller content being found in the whole leaf and whole plant, and the smallest in
the petiole and stem.
Kmiecik W., Lisiewska Z., Słupski J., 2005. Relatioship between the yield and quality of green dill
and the height of plants. Folia Horticulturae 17/2: 37-52.