Naslov
Tehnološka svojstva standardnih zimskih sorti pšenica
(The influence of climate on technological quality of winter wheat cultivars)

Autori
Ćurić, Duška ; Novotni, Dubravka: Tušak, Dubravka: Bauman, Ingrid: Krička, Tajana: Kiš, Danijel

Izvornik
Engleski

Vrsta, podvrsta
Ostale vrste radova, popularni rad

Godina
2007

Ključne riječi
pšenica (Triticum aestivum L); sorta; tehnološka kakvoća; stabilnost
(wheat (Triticum aestivum L); cultivar; bread-making quality; stability)

Sažetak
The purpose of this study is to define the impact of the cultivar, grain year and area of cultivation of the standard winter wheat cultivars on the bread-making quality. Divana, Žitarka and Sana are standard Croatian wheat cultivars ; on this basis - the new wheat cultivars are acknowledged. Divana is the standard for the specified wheat improver, Žitarka is the standard for bread quality, and Sana is the standard for grain yield. Bread-making quality testing results of the grain and wheat flour Divana, Žitarka and Sana from the crop years 1998, 2000, 2002, 2004 and 2006 ; and from two locations - Zagreb and Osijek ; are displayed in this paper. Wheat from the cultivar tests cultivated under the same agro technological conditions have been used for this testing. Research has shown that the bread-making quality of the tested winter wheat primarily depends on the genetic properties of the cultivar. However, climatic changes during the last 10 years, particularly the increase of temperatures and quantity of precipitations during the period of the grain development, ripening and harvest, have had a negative influence on the grain bread-making quality. Even though the average values of the tested quality factors are within the expected value ranges, depending on the cultivar, we have to point out a significant dependence of the cultivar Divana bread-making quality on the cultivation climate conditions. Sana cultivar has proven to be the most stable, even though its bread-making quality has been the lowest. For all 3 cultivars, we could safely say that the bread-making quality has been decreasing during the last 10 years, but as a rule it has been better in the case of the winter wheat from the Zagreb area, since the climate conditions in the research period were more favorable.

Izvorni jezik
Engleski

Znanstvena područja
Biotehnologija

Napomena
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