QUALITY PARAMETERS OF WHEAT GENOTYPES GROWN IN DIFFERENT LOCATIONS
QUALITY PARAMETERS OF WHEAT GENOTYPES GROWN IN DIFFERENT LOCATIONS
Sažetak
Pšenica predstavlja osnovnu namirnicu u ishrani mnogih naroda širom sveta, obezbeđujući esencijalne hranljive materije i energiju. Pet lokalnih sorti pšenice uzgajano je na četiri različite lokacije u Srbiji kako bi se ispitale varijacije u kvalitetu zrna. Standardne laboratorijske procedure su korišćene za analizu hektolitarske mase zrna, hemijskog sastava i sadržaja glutena u integralnom pšeničnom brašnu. Hektolitarska masa uzoraka kretala se od 71,20 do 80,76 kg/hl, što ih čini pogodnim za industrijsku namenu (≥73 kg/hl). Međutim, samo 65% uzoraka ispunjavalo je zahteve kvaliteta za ljudsku ishranu (≥76 kg/hl), kako je navedeno u srpskim propisima o kvalitetu žitarica, mlinskih, pekarskih proizvoda i testenina. Sadržaj glutena varirao je od 20,9% do 43,8%. Najveći sadržaj skroba utvrđen je kod sorte Aurelija iz Donje Trepče (67,46% s.m.), dok je najviši sadržaj proteina (16,04% s.m.) uočen kod sorte Osatka iz Zemun Polja. Rezultati ukazuju da i genotip i lokacija (tj. okolina) imaju značajan uticaj na kvalitet zrna. Ipak, ovi parametri kvaliteta se smatraju visokokvalitetnim prema srpskim propisima za žitarice i proizvode. Rezultati ukazuju da su na parameter kvaliteta genotipa Zemunska Rosa najviše uticali uslovi sredine prisutni na oglednim lokacijama posebno na hektolitarsku masu, sadržaj proteina i ulja. Sorta Osatka pokazala je značajne varijacije u sadržaju proteina i ulja, dok je Aurelija pokazala najvišu varijabilnost u sadržaju glutena po lokacijama. Ovi rezultati ukazuju na značaj istraživanja vezanih za uticaj lokacije na parameter kvaliteta zrna pšenice, koja mogu biti od ključnog značaja za razvoj programa oplemenjivanja strnih žita.
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