master's thesis
Testing the quality of soybeans grown with the addition of beneficial microorganisms

Ivana Djurdjević (2016)
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food and Nutrition Research
Sub-department of Biology and Microbiology
Metadata
TitleIspitivanje kakvoće zrna soje uzgojene uz dodatak korisnih mikroorganizama
AuthorIvana Djurdjević
Mentor(s)Lidija Lenart (thesis advisor)
Tihana Marček (thesis advisor)
Abstract
Soja je specifična biljka, vrlo kvalitetnog sastava i velikih mogućnosti primjene u prehrani koju se mora dobro poznavati i znati proizvoditi. Kvaliteta soje procjenjuje se na osnovi uzgojnih komponenata uroda i prema kemijskom sastavu zrna. Cilj ovog rada bio je ispitati urod, hektolitarsku masa i vlažnost zrna te sadržaj bjelančevina i ulja u zrnu kao najvažnije odlike kakvoće zrna dva kultivara soje (Ika i Tena) uzgojene uz dvije varijante gnojidbe, dvije varijante navodnjavanja i četiri vrste tretmana korisnim (efektivnim) mikroorganizmima pri poljoprivrednom pokusu. Najveći urod (5004,33 kg/ha) i najveću hektolitarsku masu (71,23 kg) imala je sorta Tena uzgojena s pomoću korisnih mikroorganizama pri tretmanu KM3 u varijanti bez navodnjavanja ali uz gnojidbu dušikom. Najveći sadržaj ulja u varijanti s navodnjavanjem i bez gnojidbe imala je sorta Tena (22,7%) pri tretmanu korisnim mikroorganizamima KM3. Sorta Ika imala je najveći sadržaj bjelančevina u zrnu uz isti tretman KM3 ali u varijanti uz navodnjavanje i s gnojidbom. Najnižu vlažnost imalo je zrno soje sorte Tena (10,42 %) uzgojeno uz dodatak korisnih mikroorganizama (KM3) u varijanti s navodnjavanjem i bez gnojidbe. Uzgoj soje uz dodatak korisnih mikroorganizama pokazao se kao učinkovit kod svih ispitanih parametara kakvoće.
Keywordssoybean microorganisms cultivation
Parallel title (English)Testing the quality of soybeans grown with the addition of beneficial microorganisms
Committee MembersVinko Krstanović (committee chairperson)
Lidija Lenart (committee member)
Tihana Marček (committee member)
Vedran Slačanac (committee member)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Lower level organizational unitsDepartment of Food and Nutrition Research
Sub-department of Biology and Microbiology
PlaceOsijek
StateCroatia
Scientific field, discipline, subdisciplineBIOTECHNICAL SCIENCES
Food Technology
Engineering
Study programme typeuniversity
Study levelgraduate
Study programmeFood Engineering
Academic title abbreviationmag. ing. techn. aliment.
Genremaster's thesis
Language Croatian
Defense date2016-07-08
Parallel abstract (English)
Soy is a specific plant, with a high quality content and a wide range application in diet but you need to be familiar with and know how to prepare it. The quality of soy is estimated on the breeding components of crop and chemical content of grain. Goal of this paper was to question the crop, hectoliter mass and humidity of grain, as well as contents of proteins and oil in grain as the most important qualities of two soy cultivators (Ika and Tena) grown with two fertilizing subtypes, two irrigation subtypes and four types of treatments with useful (effective) microorganisms in agricultural experiment. Biggest crop (5004.33 kg/ha) and biggest hectoliter mass (71.23 kg) had the Tena sort grown with beneficial microorganisms with the BM3 treatment with no irrigation but with the nitrogen fertilization. Biggest oil content with the irrigation and no fertilization had the Tena sort (22.7%) with the treatment with useful microorganisms BM3. Ika sort had the biggest protein content in grain with the same BM3 treatment, but with the irrigation and fertilization. Lowest humidity had the Tena soy grain (10.42 %) grown with the addition of useful microorganism (BM3) with irrigation and without fertilization. Soy growth with the addition of useful microorganisms has shown as efficient with all tested quality parameters.
Parallel keywords (Croatian)soja mikroorganizmi uzgoj
Resource typetext
Access conditionOpen access
Terms of usehttp://rightsstatements.org/vocab/InC/1.0/
URN:NBNhttps://urn.nsk.hr/urn:nbn:hr:109:028611
CommitterSanda Hasenay