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master's thesis
Suvremena proizvodnja kima (Carum carvi L.)
Osijek: Josip Juraj Strossmayer University of Osijek, Faculty of Agrobiotechical Sciences Osijek, 2018. urn:nbn:hr:151:201609
Mitrović, Mario
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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Mitrović, M. (2018). Suvremena proizvodnja kima (Carum carvi L.) (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, Faculty of Agrobiotechnical Sciences Osijek. Retrieved from https://urn.nsk.hr/urn:nbn:hr:151:201609

Mitrović, Mario. "Suvremena proizvodnja kima (Carum carvi L.)." Master's thesis, Josip Juraj Strossmayer University of Osijek, Faculty of Agrobiotechnical Sciences Osijek, 2018. https://urn.nsk.hr/urn:nbn:hr:151:201609

Mitrović, Mario. "Suvremena proizvodnja kima (Carum carvi L.)." Master's thesis, Josip Juraj Strossmayer University of Osijek, Faculty of Agrobiotechnical Sciences Osijek, 2018. https://urn.nsk.hr/urn:nbn:hr:151:201609

Mitrović, M. (2018). 'Suvremena proizvodnja kima (Carum carvi L.)', Master's thesis, Josip Juraj Strossmayer University of Osijek, Faculty of Agrobiotechnical Sciences Osijek, accessed 21 June 2024, https://urn.nsk.hr/urn:nbn:hr:151:201609

Mitrović M. Suvremena proizvodnja kima (Carum carvi L.) [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, Faculty of Agrobiotechnical Sciences Osijek; 2018 [cited 2024 June 21] Available at: https://urn.nsk.hr/urn:nbn:hr:151:201609

M. Mitrović, "Suvremena proizvodnja kima (Carum carvi L.)", 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:151:201609

Metadata
TitleSuvremena proizvodnja kima (Carum carvi L.)
Title (english)Modern production of cumin (Carum carvi L.)
AuthorMario Mitrović
MentorTomislav Vinković (mentor)
Committee memberVlatka Rozman (predsjednik povjerenstva)
Committee memberMonika Tkalec (član povjerenstva)
GranterJosip Juraj Strossmayer University of Osijek
Faculty of Agrobiotechnical Sciences Osijek
(Department of Plant Production and Biotechnology)
Osijek
Defense date and country2018-09-27, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Agronomy
Crop Production
Abstract
U ovom preglednom radu opisana je tehnologija proizvodnje kima i optimalni agroekološki uvjeti uzgoja. Također, opisana su i brojna ljekovita svojstva kima. Cilj uzgoja kima je njegov plod (Carum carvi fructus), koji služi kao sirovina za prehrambenu, farmaceutsku i kozmetičku industriju. Kim ima mnoga ljekovita svojstva, a najčešće se koristi u prehrambenoj industriji kao začin zbog svoje arome. Destilacijom se dobiva eterično ulje kima koje sadrži najviše karvona i limonena koji su zaslužni za njegovo ljekovito djelovanje. Uzgoj kima započinje direktnom sjetvom koja se najčešće obavlja žitnom sijačicom. Može se uzgajati kao jednogodišnja ili dvogodišnja biljka. Kim je tolerantan na promjene temperature u svim stadijima razvoja. Raste na gotovo svim tipovima tala, ali najbolje na dubokim, rastresitim i humusom bogatim tlima. Kim ima velike potrebe za hranivima te je za uspješnu gnojidbu potrebno provesti analizu tla. Vrlo je bitno svesti prisutnost korova na minimum kako bi se smanjila kompeticija s usjevom te treba osigurati dovoljnu vlažnost tla kako bi se omogućilo što bolje nicanje. Zbog osipanja plodova i sklonosti lomljenju, žetva treba biti provedena pravovremeno kada je optimalna relativna vlaga zraka. Žetva kima se prije obavljala ručno (srpom) no danas se ona obavlja mehanizirano, najčešće žitnim kombajnom. U našim krajevima prosječan prinos ploda kima iznosi 1,1 – 1,3 t/ha ili 10 – 12 kg/ha eteričnog ulja. Plod koji će se koristiti kao začin treba se čuvati u suhim, hladnim i tamnim prostorima kako bi se što duže sačuvala aroma. Svježi plodovi koji se koriste za destilaciju ulja trebaju se odmah dopremiti do destilerije u svrhu ostvarenja većeg prinosa ulja. Na kraju, treba naglasiti da u RH gotovo i nema proizvodnje kima te je potrebno kreirati poticajne programe kako bi se proizvodnja začinskog bilja povećala budući da se radi o visokodohodovnim kulturama.
Abstract (english)
This review work describes the production technology of caraway and optimum agroecological conditions of cultivation. Also, numerous medicinal properties of caraway are described. The aim of cultivation is its fruit (Carum carvi fructus), which serves as a raw material for the food, pharmaceutical and cosmetic industries. Caraway has many healing properties, and is commonly used in the food industry as a spice for its aroma. By distillation of caraway essential oil is obtained containing the highest amount of carvon and limonene that are responsible for its medicinal properties. Cultivation starts with direct sowing, which is usually done with sowing machine. It can be grown as a one-year or two-year plant. Caraway is tolerant of temperature changes at all stages of development. It grows on almost all types of soil, but best on deep, lush and humus rich soils. Caraway has great nutritional needs and requires a soil analysis for successful fertilization. It is very important to minimize the presence of weeds to reduce crop competition and to provide sufficient soil moisture to allow for better growth. Due to the loss of fruits and the tendency to break, harvests should be carried out timely when the optimal relative humidity of the air. Harvesting was done manually (sickle) but today it is mechanically engineered, mostly grain harvester. In our regions the average fruit yield is 1.1 - 1.3 t / ha or 10 - 12 kg / ha of essential oil. The fruit that will be used as a spice should be kept in dry, cold and dark areas to keep the aroma as long as possible. Fresh fruits used for oil distillation should be brought to the distillery immediately to achieve a higher oil yield. Finally, it should be emphasized that there is almost no production in Croatia, and incentive programs need to be created in order to increase the production of herbs since they are high-income cultures.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:151:201609
Study programmeTitle: Vegetable and Flower growing
Study programme type: university
Study level: graduate
Academic / professional title: magistar/ magistra inženjer/inženjerka povrćarstva i cvjećarstva (magistar/ magistra inženjer/inženjerka povrćarstva i cvjećarstva)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence In copyright icon
Public noteDiplomski rad
Created on2018-11-22 08:42:17