MƏTBƏX ÇUĞUNDURUNUN SAĞLAM QİDALANMADA ƏHƏMİYYƏTİ VƏ MƏHSULDARLIĞIN FORMALAŞMASINDA BƏZİ TEXNOLOJİ VƏ BİOLOJİ ASPEKTLƏR

Abstract

Kitchen beetroot, which does not lag behind other types of vegetables due to its use among vegetable crops, economic importance, nutritional value, and medical benefits, is a valuable food product and has its own place. It is used in great demand by the population, having high dietary and healing properties. Therefore, the breeder scientists of the institute have the goal of creating high-yielding, selected and improved, high-quality new varieties. Currently, research works are being carried out with a wide variety of local varieties imported from foreign countries and selected through folk selection. Their biological, morphological characteristics, productivity, chemical composition and other qualities are studied. Among the studied variety samples, the samples adapted to local conditions were discovered and evaluated.