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master's thesis
Proizvodnja graška (Pisum sativum L.) za suho zrno
Osijek: Josip Juraj Strossmayer University of Osijek, Faculty of Agrobiotechical Sciences Osijek, 2018. urn:nbn:hr:151:952641
Žepčan, Tatjana
Josip Juraj Strossmayer University of Osijek
Faculty of Agrobiotechnical Sciences Osijek
Department of Plant Production and Biotechnology

Institutional repository: Repository of the Faculty of Agrobiotechnical Sciences Osijek

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Žepčan, T. (2018). Proizvodnja graška (Pisum sativum L.) za suho zrno (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, Faculty of Agrobiotechnical Sciences Osijek. Retrieved from https://urn.nsk.hr/urn:nbn:hr:151:952641

Žepčan, Tatjana. "Proizvodnja graška (Pisum sativum L.) za suho zrno." Master's thesis, Josip Juraj Strossmayer University of Osijek, Faculty of Agrobiotechnical Sciences Osijek, 2018. https://urn.nsk.hr/urn:nbn:hr:151:952641

Žepčan, Tatjana. "Proizvodnja graška (Pisum sativum L.) za suho zrno." Master's thesis, Josip Juraj Strossmayer University of Osijek, Faculty of Agrobiotechnical Sciences Osijek, 2018. https://urn.nsk.hr/urn:nbn:hr:151:952641

Žepčan, T. (2018). 'Proizvodnja graška (Pisum sativum L.) za suho zrno', Master's thesis, Josip Juraj Strossmayer University of Osijek, Faculty of Agrobiotechnical Sciences Osijek, accessed 20 December 2024, https://urn.nsk.hr/urn:nbn:hr:151:952641

Žepčan T. Proizvodnja graška (Pisum sativum L.) za suho zrno [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, Faculty of Agrobiotechnical Sciences Osijek; 2018 [cited 2024 December 20] Available at: https://urn.nsk.hr/urn:nbn:hr:151:952641

T. Žepčan, "Proizvodnja graška (Pisum sativum L.) za suho zrno", Master's thesis, Josip Juraj Strossmayer University of Osijek, Faculty of Agrobiotechnical Sciences Osijek, Osijek, 2018. Available at: https://urn.nsk.hr/urn:nbn:hr:151:952641

Metadata
TitleProizvodnja graška (Pisum sativum L.) za suho zrno
Title (english)Dry pea (Pisum sativum L.) production
AuthorTatjana Žepčan
MentorRanko Gantner (mentor)
Committee memberBojan Stipešević (predsjednik povjerenstva)
Committee memberZvonimir Steiner (član povjerenstva)
GranterJosip Juraj Strossmayer University of Osijek
Faculty of Agrobiotechnical Sciences Osijek
(Department of Plant Production and Biotechnology)
Osijek
Defense date and country2018-09-19, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Agronomy
Crop Production
Abstract
Grašak je kultura koja je bila poznata oko 5000. godina prije Krista. Grašak je vrlo važan u prehrani ljudi na Bliskom istoku i Aziji. Najveći proizvođač graška za suho zrno u svijetu je Kanada. Prinosi graška za suho zrno u Republici Hrvatskoj kreću se oko 3.5 t/ha. Proizvodnja graška za suho zrno u Republici Hrvatskoj je u padu kao i proizvodnja svog krmnog bilja. Grašak za zahtijeva ranoproljetni rok sjetve jer visoke temperature nepovoljno utječu na rast i razvoj. Optimalna temperatura za rast i razvoj graška je 15°C -20°C. Grašak je osjetljiv na nedostatak vode. Nedostatak vode u cvatnji, stvaranju mahuna i zrna očituje se smanjenim prinosom. Grašak je kultura koja ima veliki potencijal jer osim što ima odlična nutritivna svojstva, grašak može fiksirati dušik iz zraka što uvelike umanjuje potrebu za gnojidbu tim elementom. Zbog povoljnog nutritivnog sastava grašak za suho zrno je odličan u hranidbi domaćih životinja. Grašak u hranidbi domaćih životinja može u značajnim udjelima zamijeniti soju. Prednost korištenja suhog zrna graška je taj što se može davati i sirov bez ikakve termičke obrade. Grašak se osim u hranidbi domaćih životinja koristi i u prehrani ljudi.
Abstract (english)
Pea is a culture that was known about 5000 years before Christ. Pea is a very important in the diet of people in the Middle East and Asia. The largest producer of pea for dry grain in the world is Canada. The pea yields of dry grain in Croatia are around 3.5 t/ha. Production of pea for dry grain in Republic of Croatia is declining as well as the production of all fodder crops. Pea for dry grain requires early spring seeding because the high temperatures adversely affect growth and development. Optimal temperature for growth and development of pea is between 15°C and 20°C. Pea is susceptible to lack of water. The lack of water during blooming affects the formation of pods and grains what reduces the yield. Pea is a culture that has great potential as it has excellent nutritional properties, pea can fix nitrogen from the air which greatly reduces fertilization with this element. Because of appreciate nutritional composition, dry pea is excellent in the diet of domestic animals. The advantage of using dry pea is that it can be given raw without any heat treatment.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:151:952641
Study programmeTitle: Plant Production; specializations in: Plant Production, Plant Nutrition and Soil Science, Plant Selection and Seed Production, Plant Protection
Course: Plant Production
Study programme type: university
Study level: graduate
Academic / professional title: magistar/ magistra inženjer/inženjerka bilinogojstva (magistar/ magistra inženjer/inženjerka bilinogojstva)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence In copyright icon
Public noteDiplomski rad
Created on2018-11-20 07:44:10