undergraduate thesis
Wheat varieties of Bc-institute recognized from 2009 to 2014

Tena Jurić (2014)
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Fruits and Vegetables Technology
Metadata
TitleSorte pšenica Bc-instituta priznate od 2010. do 2014. godine : završni rad
AuthorTena Jurić
Mentor(s)Daliborka Koceva Komlenić (thesis advisor)
Abstract
Pšenica je najznačajnija žitarica u Hrvatskoj koja se koristi u prehrani ljudi. Kod uzgoja pšenice bitan je njezin životni ciklus koji utječe na pojedina svojstva pšenice, kako na morfološka, tako i na kemijska i biološka svojstva. Oplemenjivanjem se dobivaju pšenice s određenim kvalitetativnim svojstvima koje daju zadovoljavajuće prinose. Jedna sorta predstavlja majku, a druga oca, s unaprijed poznatim svojstvima. Križanje može biti jednostruko, povratno i višestruko i se obavlja obično u svibnju. Jedna od institucija koja se bavi oplemenjivanjem i proizvodnjom bilja je Bc-institut d.d. Zagreb koja istražuje mnoge žitarice poput kukuruza, ječma, zobi, pšenoraži (triticale), pravog pira, soje, pa tako i pšenice. Kvaliteta pšenice prati se analizama kao što su hektolitarska masa, masa 1000 zrna, udio vode, proteina i pepela, sedimentacijska vrijednost, broj padanja, određivanje reoloških svojstava na farinografu, ekstenzografu i amilografu. U posljednjih nekoliko godina Bc-institut priznao je 9 sorti pšenice, a to su: Bc Anica 2010. godine, Bc Tena i Bc Lorena 2011. godine, Bc Irena, Bc Darija i Bc Irma 2012. godine, Bc Bernarda, Bc Mandica i Bc Certissa priznate 2014. godine.
Keywordsbreeding wheat varieties
Parallel title (English)Wheat varieties of Bc-institute recognized from 2009 to 2014
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Lower level organizational unitsDepartment of Food Technologies
Sub-department of Fruits and Vegetables Technology
PlaceOsijek
StateCroatia
Scientific field, discipline, subdisciplineBIOTECHNICAL SCIENCES
Food Technology
Engineering
Study programme typeuniversity
Study levelundergraduate
Study programmeFood Technology
Academic title abbreviationuniv. bacc. ing. techn. aliment.
Genreundergraduate thesis
Language Croatian
Defense date2014-10-09
Parallel abstract (English)
Wheat is the most important cereals in Croatia, which is used in human nutrition. When breeding wheat essential that its life cycle, which affects the individual characteristic, morphological, as well as the chemical and biological characteristic. Breeding to achieve high quality characteristic that give satisfactory yields. One variety is the mother, and another father, with previously known characteristics. Hybridization can be a single, return, and multiply, and is done usually in May. One of the institutions dealing with agriculture and tourism is the Bc-Institute Inc. Zagreb, which explores many cereals such as maize, barley, oats, triticale, spelled, soybeans and wheat. Wheat quality is monitored analyses such as hectolitre weight, 1000 grain content of water, protein and ash content, sedimentation value, falling number, farinograph, extensograph and amylograph. In the last few years Bc-institute admitted nine wheat varieties, namely: Bc Anica 2010, Bc Tena and Bc Lorena 2011, Bc Irena, Bc Darius and Bc Irma 2012, Bc Bernard, Bc Mandic and Bc Certissa recognized in 2014.
Parallel keywords (Croatian)oplemenjivanje pšenica sorte
Resource typetext
Access conditionOpen access
Terms of usehttp://rightsstatements.org/vocab/InC/1.0/
URN:NBNhttps://urn.nsk.hr/urn:nbn:hr:109:107684
CommitterSanda Hasenay