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undergraduate thesis
Suvremena proizvodnja leće (Leans Culinaris Medik)
Osijek: Josip Juraj Strossmayer University of Osijek, Faculty of Agrobiotechnical Sciences Osijek, 2022. urn:nbn:hr:151:458073
Černava, Magdalena
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

Cite this document

Černava, M. (2022). Suvremena proizvodnja leće (Leans Culinaris Medik) (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, Faculty of Agrobiotechnical Sciences Osijek. Retrieved from https://urn.nsk.hr/urn:nbn:hr:151:458073

Černava, Magdalena. "Suvremena proizvodnja leće (Leans Culinaris Medik)." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, Faculty of Agrobiotechnical Sciences Osijek, 2022. https://urn.nsk.hr/urn:nbn:hr:151:458073

Černava, Magdalena. "Suvremena proizvodnja leće (Leans Culinaris Medik)." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, Faculty of Agrobiotechnical Sciences Osijek, 2022. https://urn.nsk.hr/urn:nbn:hr:151:458073

Černava, M. (2022). 'Suvremena proizvodnja leće (Leans Culinaris Medik)', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, Faculty of Agrobiotechnical Sciences Osijek, accessed 26 June 2024, https://urn.nsk.hr/urn:nbn:hr:151:458073

Černava M. Suvremena proizvodnja leće (Leans Culinaris Medik) [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, Faculty of Agrobiotechnical Sciences Osijek; 2022 [cited 2024 June 26] Available at: https://urn.nsk.hr/urn:nbn:hr:151:458073

M. Černava, "Suvremena proizvodnja leće (Leans Culinaris Medik)", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, Faculty of Agrobiotechnical Sciences Osijek, Osijek, 2022. Available at: https://urn.nsk.hr/urn:nbn:hr:151:458073

Metadata
TitleSuvremena proizvodnja leće (Leans Culinaris Medik)
Title (english)Modern production technology of lentil 8Lens CulinarisMedic)
AuthorMagdalena Černava
MentorBoris Ravnjak (mentor)
Committee memberTomislav Vinković (predsjednik povjerenstva)
Committee memberMonika Tkalec Kojić (član povjerenstva)
GranterJosip Juraj Strossmayer University of Osijek
Faculty of Agrobiotechnical Sciences Osijek
(Department of Plant Production and Biotechnology)
Osijek
Defense date and country2022-09-23, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Agronomy
Crop Production
Abstract
Leća (Lens Culinaris Medik.) je biljka koja pripada porodici Fabaceae. Jednogodišnja je biljka koja svojim korijenom uz pomoć kvržičnih bakterija fiksira dušik iz atmosfere u tlo. Stabljika je uspravna, ponekad polegnuta, a listovi su zeleni i završavaju viticama. Cvjetovi su leptirastog oblika, bijele, ružičaste ili ljubičaste boje. Za uspješan uzgoj leća zahtjeva plodno, duboko i strukturno tlo te umjerenu temperaturu zraka. Poznata je od davnina jer se uzgajala već u mlađem kamenom dobu. Vrlo je ljekovita biljka jer sprječava rak debelog crijeva i kardiovaskularne bolesti, smanjuje količinu šećera i kolesterola u krvi te potiče stvaranje crvenih krvnih stanica zbog velikog izvora željeza. Leću je najbolje sijati krajem ožujka kada je temperatura tla 7 °C. Pridržavanjem plodoreda i korištenjem zdravog sjemena rijetko dolazi do bolesti biljaka. Prinosi leće ovise o vrsti kultivara i o uvjetima uzgoja, te tako mogu biti od 340 do 1500 kg/ha.
Abstract (english)
Lentil (Lens Culinaris Medik.) Is a plant belonging to the family Fabaceae. It is an annual plant that fixes nitrogen from the atmosphere to the soil with its roots with the help of nodule bacteria. The stem is erect, sometimes aligned, and the leaves are green and at the end in tendrils. The flowers are butterfly-shaped, white, pink or purple. For successful lens cultivation requires fertile, deep and structural soil and moderate air temperature. It has been known since ancient times because it was grown at a younger Stone Age. It is a very medicinal plant because it prevents cancer and cardiovascular disease, reduces the amount of sugar and cholesterol in the blood and stimulates the formation of red blood cells due to a large source of iron. Lentils are best sown in late March when the soil temperature is 7 °C. Adherence to crop rotation and the use of healthy seeds rarely leads to plant diseases. Lentil yields depend on the type of cultivar and the growing conditions, so they can be from 340 to 1500 kg/ha.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:151:458073
Study programmeTitle: Agriculture; specializations in: Agroeconomics, Plant production, Mechanization, Zootechnique, Horticulture
Course: Horticulture
Study programme type: university
Study level: undergraduate
Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka agronomije (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka agronomije)
Type of resourceText
File originBorn digital
Access conditionsOpen access
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Created on2022-10-19 12:22:17