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.

Text QUALITY OF THE GRAIN OF MACEDONIAN WHEAT GENOTYPE IN DIFFERENT PRODUCTION SYSTEMS.pdf Download (88kB)

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:	https://eprints.ugd.edu.mk/id/eprint/664

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