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master's thesis
Utjecaj supstrata na morfološka svojstva i prinos mente (Menta sp.)
Osijek: Josip Juraj Strossmayer University of Osijek, Faculty of agriculture, 2015. urn:nbn:hr:151:800487
Taslidžić, Tara
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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Taslidžić, T. (2015). Utjecaj supstrata na morfološka svojstva i prinos mente (Menta sp.) (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, Faculty of Agrobiotechnical Sciences Osijek. Retrieved from https://urn.nsk.hr/urn:nbn:hr:151:800487

Taslidžić, Tara. "Utjecaj supstrata na morfološka svojstva i prinos mente (Menta sp.)." Master's thesis, Josip Juraj Strossmayer University of Osijek, Faculty of Agrobiotechnical Sciences Osijek, 2015. https://urn.nsk.hr/urn:nbn:hr:151:800487

Taslidžić, Tara. "Utjecaj supstrata na morfološka svojstva i prinos mente (Menta sp.)." Master's thesis, Josip Juraj Strossmayer University of Osijek, Faculty of Agrobiotechnical Sciences Osijek, 2015. https://urn.nsk.hr/urn:nbn:hr:151:800487

Taslidžić, T. (2015). 'Utjecaj supstrata na morfološka svojstva i prinos mente (Menta sp.)', 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:151:800487

Taslidžić T. Utjecaj supstrata na morfološka svojstva i prinos mente (Menta sp.) [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, Faculty of Agrobiotechnical Sciences Osijek; 2015 [cited 2024 June 21] Available at: https://urn.nsk.hr/urn:nbn:hr:151:800487

T. Taslidžić, "Utjecaj supstrata na morfološka svojstva i prinos mente (Menta sp.)", Master's thesis, Josip Juraj Strossmayer University of Osijek, Faculty of Agrobiotechnical Sciences Osijek, Osijek, 2015. Available at: https://urn.nsk.hr/urn:nbn:hr:151:800487

Metadata
TitleUtjecaj supstrata na morfološka svojstva i prinos mente (Menta sp.)
Title (english)Influence of substrate on morfological properties and yield of mint (Mentha sp.)
AuthorTara Taslidžić
MentorTomislav Vinković (mentor)
Committee memberNada Parađiković
Committee memberMonika Tkalec
GranterJosip Juraj Strossmayer University of Osijek
Faculty of Agrobiotechnical Sciences Osijek
(Department of Plant Production and Biotechnology)
Osijek
Defense date and country2015-07-17, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Agronomy
Vegetable Growing
Abstract
Rod Mentha L. spada u porodicu Usnača latinskog naziv Lamiaceae. Metvica se koristi već 2000 godina kao ljekovita biljka, a od 19. stoljeća kao i začinska biljka. Listovi su joj nazubljeni, cvjetovi ljubičaste boje i višegodišnja je biljka. Razmnožava se vriježama ili stolonima, ima velike potrebe za vodom, tj. bez vode propada, a najbolja kvaliteta eteričnog ulja dolazi pri temperaturama od 18°C do 22°C. Većinom se vriježe sade, sjeme je sterilno te se ne najčešće ne koristi. List i nadzemni dio se koriste, u listu se najviše nalazi eteričnog ulja, a u eteričnom ulju je najviše zastupljen mentol što se tiče paprene metvice, u klasastoj metvici eterično ulje ne sadrži mentol. Suši se u specijaliziranim sušarama ili pod nadstrešnicom na vjetru i u sjeni, a eterično ulje se dobiva destilacijom u destilacijskom kotlu. Istraživanje je pokazalo da je metvica uzgojena u supstratu imala veću svježu i suhu masu lista, stabljike i cijele biljke u odnosu na metvicu uzgojenu na tlu.
Abstract (english)
Mentha L. is genus of plants in the Lamiaceae family. Mint is used as herb for nearly 2000 years and as spice from 19th century. The leaves have toothed margins, the flowers are purple, mint are perennial plan. Mint expands by underground rhizomes (shoots), it grows best with a good supply of water, best quality of essential oil is obtained when the temperatere is beetwen 18°C and 22°C. Seeds are usualy sterile and reproducing is usualy with rhizomes. Leaves and herb are commonly used in production, menthol is found in essential oil of pepermint and the most of essential oil is found in the leaves. Spearmint doesn´t have any menthol. It dries in special driers or under roof in the shadow and wind, and essential oil is produced by destilation in boiler. Research showed that mint grown in substrate had higher fresh and dry leaves weight, herb and stems weight compared to mint grown in common soil.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:151:800487
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
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Public notediplomski rad
Created on2015-12-08 08:11:05