ALEXANDRU COJOCARU, NECULAI MUNTEANU, BRINDUSA ALINA PETRE, TEODOR STAN, GABRIEL CIPRIAN TELIBAN, CATALIN VINTU, VASILE STOLERU BIOCHEMICAL AND PRODUCTION OF RHUBARB UNDER GROWING TECHNOLOGICAL FACTORS The aim of the present study was to assess the influence of two varieties of rhubarb (Glanskin’s Perpetual and De Moldova) and two densities, 10.000 and 13.300 pl/ha on the content of macro (K, Ca, P, Mg, Fe and S), micro–elements (Al, Si and Mn), organic acids (tartaric, oxalic, citric, malic and ascorbic) and total production. The content of oxalic acid in the four versions ranged from 2.3 mg/mL juice in the case of Glanskin’s perpetual cultivation, with the density of 13.300 pl/ha at 3.8 mg/mL in the case of the Moldova variety at the same density. The content of tartaric acid varied in wide limits from 1.75 mg/mL juice to 6.5 mg/mL juice. The content of macro-elements varied within wide limits, the report being: Fe > K > Mg >S > P > Ca. The largest production was obtained at the variety De Moldova with density of 13.300 pl/ha.
Keywords: rhubarb, macro and microelements, organic acids, technological factors