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master's thesis
Ispitivanje kakvoće zrna soje uzgojene uz dodatak korisnih mikroorganizama
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2016. urn:nbn:hr:109:028611
Djurdjević, Ivana
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food and Nutrition Research
Sub-department of Biology and Microbiology

Institutional repository: Repository of the Faculty of Food Technology Osijek

Cite this document

Djurdjević, I. (2016). Ispitivanje kakvoće zrna soje uzgojene uz dodatak korisnih mikroorganizama (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:028611

Djurdjević, Ivana. "Ispitivanje kakvoće zrna soje uzgojene uz dodatak korisnih mikroorganizama." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2016. https://urn.nsk.hr/urn:nbn:hr:109:028611

Djurdjević, Ivana. "Ispitivanje kakvoće zrna soje uzgojene uz dodatak korisnih mikroorganizama." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2016. https://urn.nsk.hr/urn:nbn:hr:109:028611

Djurdjević, I. (2016). 'Ispitivanje kakvoće zrna soje uzgojene uz dodatak korisnih mikroorganizama', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 22 November 2024, https://urn.nsk.hr/urn:nbn:hr:109:028611

Djurdjević I. Ispitivanje kakvoće zrna soje uzgojene uz dodatak korisnih mikroorganizama [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2016 [cited 2024 November 22] Available at: https://urn.nsk.hr/urn:nbn:hr:109:028611

I. Djurdjević, "Ispitivanje kakvoće zrna soje uzgojene uz dodatak korisnih mikroorganizama", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2016. Available at: https://urn.nsk.hr/urn:nbn:hr:109:028611

Metadata
TitleIspitivanje kakvoće zrna soje uzgojene uz dodatak korisnih mikroorganizama
Title (english)Testing the quality of soybeans grown with the addition of beneficial microorganisms
AuthorIvana Djurdjević
MentorLidija Lenart (mentor)
MentorTihana Marček (komentor)
Committee memberVinko Krstanović (predsjednik povjerenstva)
Committee memberLidija Lenart (član povjerenstva)
Committee memberTihana Marček (član povjerenstva)
Committee memberVedran Slačanac (član povjerenstva)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food and Nutrition Research)
(Sub-department of Biology and Microbiology)
Osijek
Defense date and country2016-07-08, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
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.
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.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:028611
Study programmeTitle: Food Engineering
Study programme type: university
Study level: graduate
Academic / professional title: magistar/magistra inženjer/inženjerka prehrambenog inženjerstva (magistar/magistra inženjer/inženjerka prehrambenog inženjerstva)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence In copyright icon
Created on2016-07-20 06:41:42