Quality of the Grain of Macedonian Wheat Genotype in Different Production Systems

Ilievski, Mite and Spasova, Dragica and Georgievski, Milan and Atanasova, Biljana and Jovanov, Dalibor (2011) Quality of the Grain of Macedonian Wheat Genotype in Different Production Systems. Journal of Hygienic Engineering and Design, 1 (1). pp. 231-233.

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QUALITY OF THE GRAIN OF MACEDONIAN WHEAT GENOTYPE IN DIFFERENT PRODUCTION SYSTEMS.pdf

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Abstract

Wheat is one of the most important crops for human consumption. The quality of grain of wheat depend the most on the variety, the external conditions and the applied agro-technical measures. Based on four years of research (2004/05, 2005/06, 2006/07, 2007/08), highest percentage of protein in grain, in the conventional production, had variety lizinka (15.3%) and lowest (13.0%) variety milenka. In the organic wheat production, the greatest content of protein in the grain had variety lizinka (14.8%) and lowest (12.5%) variety agrounija prima. Biggest average sedimentation value of the tested genotypes had variety podobrena orovcanka (37,4 mL), but the smallest sedimentation volume had the variety agrounija prima (23,8 mL). Most gluten index in conventional wheat production had altana (76.21%) and lowest (49.01%) agrounija prima. In organic production, the largest percentage of gluten index had variety orovcanka (88.78) and lowest (53.87%) variety mila.Of the existing range of wheat genotypes, selected in the Republic of Macedonia, for the mill and food industry, the most stable for getting grain of excellent quality, in conventional production, are varieties lizinka, podobrena orovcanka and pelisterka, while varieties lizinka, orovcanka and podobrena orovcanka are the most stable for grain of good quality in organic production.

Item Type: Article
Subjects: Agricultural Sciences > Agricultural biotechnology
Divisions: Faculty of Agriculture
Depositing User: Dalibor Jovanov
Date Deposited: 09 Nov 2012 10:23
Last Modified: 07 Apr 2016 14:06
URI: http://eprints.ugd.edu.mk/id/eprint/664

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