ХЕМИЈСКО-ТЕХНОЛОШКИ САСТАВ СЕМЕНА ПРОЛЕЋНОГ ГРАШКА (Pisum sativum var. hortense L.)
Sažetak
Истраживањe јe имало за циљ утврђивањe нутритивног квалитeта: садржаја влагe пeпeла, уља, укупног азота, протeина, укупних шeћeра, скроба, цeлулозe и садржај укупно растворљивих чврстих материја (°Brix) сeмeна одабраних, (тeхнолошки) зрeлих, гeнотипова јарог грашка (осам линија и двe сортe). Такођe, испитана јe структура варијабилности анализираних карактeристика гeнотипова грашка и допринос појeдиначних карактeристика укупној варијабилности. Посeбну врeдност у сeлeкцији повртарских грашкова имаћe линијe са вeћим садржајeм протeина СК-1, СК-5 и СК-10 као и линијe са вeћим садржајeм шeћeра СК-4, СК-5 И СК-8, којe ћe бити укључeнe у стварањe сората грашка протeинског типа а слађeг укуса. Гeнотипови грашка СК-6, СК-7 и СК-8 са вeћом врeдношћу Бриxа можeмо искористити у ранијeм издвајању грашкова слађeг зрна погодних за свeжу пијацу, тј за рано пролeћну потрошњу. На основу кластeр анализe, гeнотипови грашка су груписани у чeтири појeдиначнe групe на основу варијабилности испитиваних особина. Анализом главнe компонeнтe, чeтири одвојeнe компонeнтe кумулативно су објаснилe 91,91% укупнe варијабилности.
Reference
Ahmed, M.E, Ahmed Taha, G.E, Ibrahim, K.A, Mohamed, M.T, & Zeen Elabedeen, H.E. (2022). Evaluation of Digital Brixmeter Performance for Brix Measurement In Raw Sugar Solution. Journal of Engineering Sciences. May 1;50(3):1-0. https://doi.org/10.21608/JESAUN.2022.115375.1108
Ambrose, M. (2008). Garden pea. InVegetables II: Fabaceae, Liliaceae, Solanaceae, and Umbelliferae; (pp. 3-26). New York, NY: Springer New York. https://doi.org/10.1007/978-0-387-74110-9_1
Barcchiya, J., Naidu, A.K., Mehta, A.K., & Upadhyay, A. (2018). Genetic variability, heritability and genetic advance for yield and yield components in pea (Pisum sativum L.). International Journal of Chemical Studies.; 6(2):3324-7. https://www.chemijournal.com/archives/?year=2018&vol=6&issue=2&ArticleId=2360&si
Borah, L., Saikia, J., & Abstractary, A.B. (2021). Consequences of foliar zinc application on soil properties and quality of garden pea (Pisum sativum l.) İn assam condition. The Pharma Innovation Journal. 10(7):1219-23. https://www.thepharmajournal.com/archives/?year=2021&vol=10&issue=7&ArticleId=7038
Boye, J., Zare, F., & Pletch, A. (2010). Pulse proteins: Processing, characterization, functional properties and applications in food and feed. Food research international. Mar 1;43(2):414-31. https://doi.org/10.1016/j.foodres.2009.09.003
Červenski, J., Danojević, D., & Savić, A. (2017). Chemical composition of selected winter green pea (Pisum sativum L.) genotypes. Journal of the Serbian Chemical Society. Dec 3;82(11):1237-46. https://doi.org/10.2298/JSC170323094
Červenski, J., Medić-Pap, S., & Ignjatov, M. (2021). Proizvodnja konzumnog graška. Zbornik referata, 55. Savetovanje agronoma i poljoprivrednika Srbije (SAPS), Zlatibor, 31.01-03.02. 2021:23-32. https://fiver.ifvcns.rs/handle/123456789/2637
Dahl, W.J., Foster, L.M., & Tyler, R.T. (2012). Review of the health benefits of peas (Pisum sativum L.). British Journal of Nutrition. Aug;108(S1):S3-10. https://doi.org/10.1017/S0007114512000852
Dhaliwal, S.K., Salaria, P., & Kaushik, P. (2021). Pea seed proteins: A nutritional and nutraceutical update. Grain and Seed Proteins Functionality. Feb 18. https://doi.org/10.5772/intechopen.95323
Dodevska, M.S., Djordjevic, B.I., Sobajic, S.S., Miletic, I.D., & Djordjevic, P.B. (2013). Dimitrijevic-Sreckovic VS. Characterisation of dietary fibre components in cereals and legumes used in Serbian diet. Food Chemistry. Dec 1;141(3):1624-9. https://doi.org/10.1016/j.foodchem.2013.05.078
Đorđević, R., Cvikić, D., Đurić, N., Gavrilović, B., Đorđević-Melnik, O., Živanović, T., & Prodanović, S. (2021). Selekcija industrijskih sorti graška u Institutu za povrtarstvo Smederevska Palanka. Biotehnologija i savremeni pristup u gajenju i oplemenjivanju bilja, Smederevska Palanka-Zbornik radova. 123-8.
https://rivec.institut-palanka.rs/handle/123456789/427
Espósito. M.A., Milanesi, L.A., Martin, E.A., Cravero, V.P., Lopez, A.F., & Cointry, E.L. (2007). Principal component analysis based on morphological characters in pea (Pisum sativum L.). Int. J. Plant Breed. 1(2):135-7. http://www.globalsciencebooks.info/Online/GSBOnline/images/0712/IJPB_1(2)/IJPB_1(2)135-137o.pdf
Franco, D., Prajapati, V.K., & Maruthi Sanka, G.R. (2022). Real time soil moisture (RTSM) based irrigation scheduling to improve yield and water-use efficiency of green pea (Pisum sativum L.) grown in North India. Agronomy. Feb;12(2):278. https://doi.org/10.3390/agronomy12020278
Ganjloo, A., Bimakr, M., Zarringhalami, S., Safaryan, MJ., & Ghorbani, M. (2018). Moisture-dependent physical properties of green peas (Pisum sativum L.). International Food Research Journal. Jul 1;25(3). http://www.ifrj.upm.edu.my/25%20(03)%202018/(49).pdf
García Arteaga, V., Kraus, S., Schott, M., Muranyi, I., Schweiggert-Weisz, U., & Eisner, P. (2021). Screening of twelve pea (Pisum sativum L.) cultivars and their isolates focusing on the protein characterization, functionality, and sensory profiles. Foods. Apr 2;10(4):758. https://doi.org/10.3390/foods10040758
Gautam, K.K., Syamal, M.M., Singh, A.K., & Gupta, N. (2017). Variability, character association and path coefficient analysis of green pod yield and its related traits in pea (Pisum sativum L.). Legume Research - An International Journal.;40(5):818-23. https://doi.org/10.18805/lr.v0iOF.9104
Gomes, D.D., Rosa, L.S., Cordoba, L.D., Fiorda-Mello, F., Spier, M.R., & Waszczynskyj, N. (2021). Development of muffins with green pea flour and their physical and sensory evaluation and essential amino acid content. Ciência Rural. Dec 17;52:e20200693. http://doi.org/10.1590/0103-8478cr20200693
Hacisalihoglu, G., Freeman, J., Armstrong, P.R., Seabourn, B.W., Porter, L.D., Settles, A.M., & Gustin, J.L. (2020). Protein, weight, and oil prediction by single‐seed near‐infrared spectroscopy for selection of seed quality and yield traits in pea (Pisum sativum). Journal of the Science of Food and Agriculture. Jun;100(8):3488-97. https://doi.org/10.1002/jsfa.10389
Hatamipour, M.S., & Mowla, D. (2003). Correlations for shrinkage, density and diffusivity for drying of maize and green peas in a fluidized bed with energy carrier. Journal of Food Engineering. Sep 1;59(2-3):221-7.
https://doi.org/10.1016/S0260-8774(02)00461-2
International organization for standardization, ISO – methods: SRPS ISO 6541:1996 Agricultural food products -Determination of crude fibre content - Modified Scharrer method
International organization for standardization, ISO – methods: ISO 10520:1997 Native starch - Determination of starch content - Ewers polarimetric method
Ilić, Z., Fallik, E., Đurovka, M., Martinovski, G., & Trajković, R. (2007). Fiziologija i tehnologija čuvanja povrća i voća. Z. Ilić; (ISBN:8691056304), 1-328.
Jadwisieńczak, K.K., Choszcz, D.J., Konopka, S., Majkowska-Gadomska, J., & Głowacka, K. (2014). The content of organic compounds in pea (Pisum sativum L.) seeds. Zeszyty Problemowe Postępów Nauk Rolniczych. 577:63-71. https://wz.izoo.krakow.pl/files/WZ_2019_2_art10.pdf
Jovićević, D., Gvozdanović-Varga, J., Vasić, M., Jokanović, M.R., & Tepić, A.N. (2008). Characteristics and Suitability of Some Pea (Pisum sativum L.) Varieties for Processing. IV Balkan Symposium on Vegetables and Potatoes 830. Sep 9 (pp. 83-90). https://doi.org/10.17660/ActaHortic.2009.830.9
Khichi, P., Pant, R., & Upadhayay, S. (2017). Performance of garden pea varieties for their growth and yield characteristics in Vidharbha region of Maharashtra, India. Journal of Applied and Natural Science. Dec 1;9(4):2300-4. http://dx.doi.org/10.31018/jans.v9i4.1527
Kumar, R., Gupta, A., Verma, K., & Singh, A. (2021). Effect of seed treatments and storage period on seed health parameters of pea (Pisum sativum L.) under ambient storage conditions. Legume Research-An International Journal. 1:7. https://doi.org/10.18805/LR-4634
Manufacturer specification Gerhardt. (2003). Guidelines for nitrogen determination. Kjeldahl analysis.
Milošević, M., & Kobiljski, B. Semenarstvo III Institut za ratarstvo i povrtarstvo, Novi Sad 2011; ISBN 978-86-80417-34-9; 802 p.
Milosevic, D., Ignjatov, M., Nikolic, Z., Tamindzic, G., Miljakovic, D., Marinkovic, J., & Cervenski, J. (2023). Molecular Characterization of Fusarium proliferatum and F. equiseti of Pisum sativum Seed. Legume Research-An International Journal. 46(2):233-7. https://doi.org/10.18805/LRF-695
Mohammed, Y.A., Chen, C., Walia, M.K., Torrion, J.A., McVay, K., Lamb, P., Miller, P., Eckhoff, J., Miller, J., & Khan, Q. (2018). Dry pea (Pisum sativum L.) protein, starch, and ash concentrations as affected by cultivar and environment. Canadian Journal of Plant Science. May 18;98(5):1188-98. https://doi.org/10.1139/cjps-2017-0338
Nasir, G., Zaidi, S., Siddiqui, A., & Sirohi, R. (2023). Characterization of pea processing by-product for possible food industry applications. Journal of Food Science and Technology. Jun;60(6):1782-92. https://doi.org/10.1007/s13197-023-05718-y
Nikolopoulou, D., Grigorakis, K., Stasini, M., Alexis, M.N., & Iliadis, K. (2007). Differences in chemical composition of field pea (Pisum sativum) cultivars: Effects of cultivation area and year. Food chemistry. Jan 1;103(3):847-52. https://doi.org/10.1016/j.foodchem.2006.09.035
Official Gazette of SFRY, 41/87 (1987). Regulation on sampling methods and methods for performing the chemical and physical analysis of cocoa beans, cocoa products, chocolate products, confectionery, cream, biscuits and biscuit related products. Method 12.
Ph. Eur. (2013). European Pharmacopoeia – 8th Edition (Ph. Eur. VIII) Vol. 1. European Pharmacopoeia Commission, and the European Directorate for the Quality of Medicines & HealthCare. (EDQM), Strasbourg, France. (Methods 2.2.32. and 2.4.16.)
Piecyk, M., Wołosiak, R., Drużynska, B., & Worobiej, E. (2012). Chemical composition and starch digestibility in flours from Polish processed legume seeds. Food Chemistry. Dec 1;135(3):1057-64. https://doi.org/10.1016/j.foodchem.2012.05.051
Pratap, A., & Kumar, J. (editors) (2011). Biology and breeding of food legumes. CABI;.p. 418 https://www.cabidigitallibrary.org/doi/book/10.1079/9781845937669.0000
Robinson, GH., & Domoney, C. (2021). Perspectives on the genetic improvement of health-and nutrition-related traits in pea. Plant Physiology and Biochemistry. Jan 1;158:353-62. https://doi.org/10.1016/j.plaphy.2020.11.020
Senapati, A.K., Varshney, A.K., & Sharma, K.V. (2019). Dehydration of green peas: A review. International Journal of Chemical Studies. 7(2):1088-91. https://www.chemijournal.com/archives/?year=2019&vol=7&issue=2&ArticleId=5300&si=false
Sepehya, S., Bhardwaj, S.K., & Dhiman, S. (2015). Quality attributes of garden pea (Pisum sativum L.) as influenced by Integrated Nutrient Management under mid hill conditions. Journal of Krishi Vigyan. 3(2):78-83.
https://doi.org/10.5958/2349-4433.2015.00017.3
Sharma, D., Chauhan, A., & Jarial, K. (2020). Performance of pea varieties in different altitude ranges under North-Western Himalayan Region. Int J Curr Microbiol Appl Sci. 9(06):3292-302. https://doi.org/10.20546/ijcmas.2020.906.392
Shen, Y., Hong, S., & Li, Y. (2022). Pea protein composition, functionality, modification, and food applications: A review. Advances in food and nutrition research. Jan 1;101:71-127. https://doi.org/10.1016/bs.afnr.2022.02.002
Singh, J., & Dhall, R.K. (2018). Genetic variability parameters of yield and quality attributes in vegetable pea (Pisum sativum L.). Genetika. 50(1):153-70. https://doi.org/10.2298/GENSR1801153S
Stanek, M., Zduňczyk, Z., Purwin, C., & Florek, S. (2004). Chemical composition and nutritive value of seeds of selected pea varieties. Veterinarija ir zootechnika. Dec 1;28(50). https://vetzoo.lsmuni.lt/data/vols/2004/28/pdf/stanek.pdf
Tamindžić, G., Ignjatov, M., Miljaković, D., Červenski, J., Milošević, D., Nikolić, Z., & Vasiljević, S. (2023). Seed priming treatments to improve heat stress tolerance of garden pea (Pisum sativum L.). Agriculture. Feb 13;13(2):439. https://doi.org/10.3390/agriculture13020439
Urbano, G., López-Jurado, M., Ławomir Frejnagel, S., Gómez-Villalva, E., Porres, J.M., Frías, J., Vidal-Valverde, C., & Aranda, P. (2005). Nutritional assessment of raw and germinated pea (Pisum sativum L.) protein and carbohydrate by in vitro and in vivo techniques. Nutrition. Feb 1;21(2):230-9. https://doi.org/10.1016/j.nut.2004.04.025
Vlahović, B. (2015). Tržište agroindustrijskih proizvoda–specijalni deo. Poljoprivredni fakultet, Novi Sad. pp. 338 http://polj.uns.ac.rs/sites/default/files/udzbenici/KNJIGA-B.-VLAHOVIC-komplet.pdf
Vračar, L.O. (2001). Priručnik za kontrolu kvaliteta svježeg i preradjenog voća, povrća i pečurki i osvježavajućih pića. Univerzitet u Novom Sadu Tehnološki fakultet, Novi Sad. 1-226.
Wang, N., & Daun, J.K. (2004). The chemical composition and nutritive value of Canadian pulses. Canadian Grain Commission Report. Jul 28:19-29.
Wani, S.A., & Kumar, P. (2014). Comparative study of chickpea and green pea flour based on chemical composition, functional and pasting properties. Journal of Food Research and Technology. Jul;2(3):124-9. http://dx.doi.org/10.13140/2.1.3470.4964
Yathish, V.C., Chowdhury, R.S., & Datta, S. (2021). Evaluation of garden pea (Pisum sativum var. Hortense L.) genotypes under irrigated and rainfed condition under foothills of terai agro-ecological region of West Bengal. International Journal of Bio-resource and Stress Management. 12(4):332-8. https://doi.org/10.23910/1.2021.2264