Volume 02 Issue 10-2022
8
American Journal Of Agriculture And Horticulture Innovations
(ISSN
–
2771-2559)
VOLUME
02
I
SSUE
10
Pages:
08-10
SJIF
I
MPACT
FACTOR
(2021:
5.
705
)
(2022:
5.
705
)
OCLC
–
1290679216
METADATA
IF
–
5.625
Publisher:
Oscar Publishing Services
Servi
ABSTRACT
Asparagus, better known as asparagus, is a perennial that grows mainly in dry climates. There are about 100 types of
asparagus, but some sources mention the presence of 300 types of asparagus. Asparagus, which is familiar to many,
has a high taste, which is grown in the form of a shrub or grass. The upper part of the young shoots of this vegetable
is included in various culinary delights. However, only 20 types of asparagus are suitable for food. The article notes the
nutritional and healing properties, how to use them, and provides information on the history of asparagus and
chemical composition. A brief morphological characteristic of asparagus, its relation to environmental factors is given.
The technology of growing asparagus is described in detail: seed preparation for sowing, site selection, soil
preparation, fertilizers, methods of growing crops, care and harvesting measures.
KEYWORDS
Asparagus, chemical composition, use, morphological features, biological properties, agricultural technology, harvest.
INTRODUCTION
Asparagus is a perennial plant of the asparagus family
(Asparagaceae), a delicacy vegetable crop, also used as
an ornamental plant. It grows wild in Eurasia (except
for the North); in Russia - in the European part, in the
North Caucasus, in Western Siberia, in Altai. Asparagus
was introduced into culture more than 4 thousand
years ago, probably in the Mediterranean. Since the
15th century, it has been grown in France and other
European countries. Since that time, it has been known
Research Article
MORPHO-BIOLOGICAL FEATURES AND TECHNOLOGY OF GROWING
ASPARAGUS
Submission Date:
October 01, 2022,
Accepted Date:
October 05, 2022,
Published Date:
October 12, 2022
Crossref doi:
https://doi.org/10.37547/ajahi/Volume02Issue10-02
Aripova Shakhnoza Rakhmanovna
Phd, Research Institute Of Vegetable, Melon Crops And Potato, Uzbekistan
Journal
Website:
https://theusajournals.
com/index.php/ajahi
Copyright:
Original
content from this work
may be used under the
terms of the creative
commons
attributes
4.0 licence.
Volume 02 Issue 10-2022
9
American Journal Of Agriculture And Horticulture Innovations
(ISSN
–
2771-2559)
VOLUME
02
I
SSUE
10
Pages:
08-10
SJIF
I
MPACT
FACTOR
(2021:
5.
705
)
(2022:
5.
705
)
OCLC
–
1290679216
METADATA
IF
–
5.625
Publisher:
Oscar Publishing Services
Servi
in Russia, but has not been widely spread. Widely
cultivated in Western Europe and the USA.
According to the chemical composition, asparagus is
one of the most valuable vegetable crops. Bleached
asparagus shoots contain on average: water
–
91,7%,
nitrogenous substances
–
2,5%, sugar
–
3,6%; fiber
–
0,72%; ascorbic acid
–
13,7 mg per 100 g. It is noteworthy
that from 60 to 80% of nitrogenous substances in
asparagus are accounted for by protein nitrogen.
Asparagus is valuable for its mineral composition.
Asparagus shoots contain (mg per 100 g): sodium
–
40,0; potassium
–
207,0; magnesium
–
20,0; calcium
–
21,0; iron
–
1,0; phosphorus
–
46,0; iodine
–
10,0. The
nutritional value of asparagus is also determined by the
presence of a whole complex of vitamins in it. Along
with ascorbic acid, it contains vitamins B1 and B2, PP,
pantothenic acid, vitamin B6, and provitamin A
(carotene).
Vegetable soups, salads, side dishes are prepared from
asparagus shoots, and as an independent dish they are
consumed boiled with butter and breadcrumbs; shoots
are also canned and frozen. Dishes prepared from
asparagus are dietary and are recommended for
diseases of the liver, kidneys, rheumatism and gout.
There is evidence that asparagus lowers blood
pressure, enhances the work of the heart, and relieves
fatigue.
Asparagus is a herbaceous dioecious (sometimes
monoecious) plant with a height of 1-1,5 m. Male plants
are more powerful than female plants and produce a
larger yield. The stems are round, erect, smooth,
strongly branched. The leaves are small, scaly,
underdeveloped, from their sinuses come out in
bunches (3-6 each) filiform, green needle-shaped
branches 1-3 cm long, which perform the function of
leaves. Thick (cord-like) roots of adult plants, which
serve to accumulate reserve nutrients, go deep into
the soil. Thin (filamentous) lateral roots extending
from them are located in the arable layer, through
them water and nutrients enter the plant from the soil.
Mature plants have a powerful rhizome, from which
young shoots develop in early spring. Each shoot
develops new roots. The flowers are small, female -
pale green, male - light orange. Cross pollination. The
fruit is a 3-celled berry, initially green, turning red when
ripe. Seeds are black, shiny, irregularly rounded, with a
slight smell of vanilla. Germination is retained for 3-7
years.
Asparagus is propagated by sowing seeds, dividing
adult rhizomes and cloning through tissue culture in
vitro. Seeds germinate slowly even at +20...25°C, which
is due to the presence of a dense shell. To speed up the
germination process, the seeds are soaked for 3-4 days
in water heated to +35...40°C, changing it daily,
followed by drying at +25°C and frequent stirring of the
heap. After 4-5 days, due to the thermal effect, the
seeds germinate rapidly within 6-10 days.
Mature plants withstand frosts down to -30°C and
overwinter well in the open field even in winters with
little snow, however, young shoots during the
regrowth period are sensitive to frost, the optimum
temperature for their growth is 10-12°C. For seed
germination, a temperature of 25-30°C is required,
seedlings are very sensitive to cold and do not tolerate
return spring frosts. The optimum temperature for the
growing season of mature plants is 20-25°C. Asparagus
is highly demanding on soil moisture: with a lack of
moisture, the shoots are small, fibrous and bitter in
taste. At the same time, it does not tolerate soils with
a close occurrence of groundwater (with an excess of
moisture, the roots die off). Soils suitable for
asparagus are light, rich in organic matter, sandy or
medium loamy, the optimal acidity is close to neutral or
slightly alkaline. Light culture.
Volume 02 Issue 10-2022
10
American Journal Of Agriculture And Horticulture Innovations
(ISSN
–
2771-2559)
VOLUME
02
I
SSUE
10
Pages:
08-10
SJIF
I
MPACT
FACTOR
(2021:
5.
705
)
(2022:
5.
705
)
OCLC
–
1290679216
METADATA
IF
–
5.625
Publisher:
Oscar Publishing Services
Servi
Conclusion and recommendation. Asparagus is grown
by seedlings or by planting individual parts of the
rhizome. Seedlings are grown in special open nurseries
on highly productive soils; beds well fertilized with
humus are used in garden plots. Sowing is carried out
in late May - early June. 8-10 days before sowing, the
seeds are soaked for 2 days in warm water (25°C),
which is changed several times, then they are scattered
on a damp burlap and placed in a warm place (25°C),
making sure that they do not dry out. After 6-8 days,
the seeds peck and they are sown on the beds. Sowing
depth 2-4 cm, distance between rows 15-20 cm,
distance between plants in a row 3-5 cm. After
emergence, thinning is carried out, leaving 15-20 cm
between plants. weeds, 2-3 row-spacing loosening, top
dressing with full mineral fertilizer (10-15 g/m²), as well
as slurry (1:6) or bird droppings (1:20), 1-2 times per
season. The consumption of liquid fertilizers is 0,2-0,3
liters per 1 linear meter of the row. By the autumn of
the 1st year of life, the seedlings have 2-3 stems. For
better overwintering, seedlings are covered with a
layer of peat or humus 3-5 cm thick. They are planted in
a permanent place either in the spring of next year
before the shoots started to grow, or in August.
Sometimes the nursery is left for the 3rd year.
REFERENCES
1.
Soromotina, T.V. Rare garden crops from A to Z: a
reference book / T.V. Soromotina; M-in s.-x. RF,
federal state budget images. institution of higher
education "Perm state. s.-x. acad. them. acad. D.N.
Pryanishnikov. - Perm: IPC "Prokrost", 2016. - 207-
209 p.
2.
Technology of growing asparagus. Krasnodar -
2014. -Pp. 2.
3.
Shevchenko Yu.P., Ushakova I.T., Kurbakov E.L.,
Bespalko L.V., Kharchenko V.A. Asparagus
(Asparagus officinalis L.) is a vegetable crop of the
future. Russian vegetables. 2018; (5): 47-50.
DOI:10.18619/2072-9146-2018-5-47-50.
