Proizvodnja graška (Pisum  sativum L.) za suho zrno

Žepčan, Tatjana

master's thesis

Proizvodnja graška (Pisum sativum L.) za suho zrno

Osijek: Josip Juraj Strossmayer University of Osijek, Faculty of Agrobiotechical Sciences Osijek, 2018. urn:nbn:hr:151:952641

Žepčan, Tatjana

Josip Juraj Strossmayer University of Osijek
Faculty of Agrobiotechnical Sciences Osijek
Department of Plant Production and Biotechnology

Cite this document

APA 6th Edition

Žepčan, T. (2018). Proizvodnja graška (Pisum sativum L.) za suho zrno (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, Faculty of Agrobiotechnical Sciences Osijek. Retrieved from https://urn.nsk.hr/urn:nbn:hr:151:952641

MLA 8th Edition

Žepčan, Tatjana. "Proizvodnja graška (Pisum sativum L.) za suho zrno." Master's thesis, Josip Juraj Strossmayer University of Osijek, Faculty of Agrobiotechnical Sciences Osijek, 2018. https://urn.nsk.hr/urn:nbn:hr:151:952641

Chicago 17th Edition

Harvard

Žepčan, T. (2018). 'Proizvodnja graška (Pisum sativum L.) za suho zrno', Master's thesis, Josip Juraj Strossmayer University of Osijek, Faculty of Agrobiotechnical Sciences Osijek, accessed 23 April 2024, https://urn.nsk.hr/urn:nbn:hr:151:952641

Vancouver

Žepčan T. Proizvodnja graška (Pisum sativum L.) za suho zrno [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, Faculty of Agrobiotechnical Sciences Osijek; 2018 [cited 2024 April 23] Available at: https://urn.nsk.hr/urn:nbn:hr:151:952641

IEEE

T. Žepčan, "Proizvodnja graška (Pisum sativum L.) za suho zrno", Master's thesis, Josip Juraj Strossmayer University of Osijek, Faculty of Agrobiotechnical Sciences Osijek, Osijek, 2018. Available at: https://urn.nsk.hr/urn:nbn:hr:151:952641

Cite this item: https://urn.nsk.hr/urn:nbn:hr:151:952641

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Metadata

Title	Proizvodnja graška (Pisum sativum L.) za suho zrno
Title (english)	Dry pea (Pisum sativum L.) production
Author	Tatjana Žepčan
Mentor	Ranko Gantner (mentor)
Committee member	Bojan Stipešević (predsjednik povjerenstva)
Committee member	Zvonimir Steiner (član povjerenstva)
Granter	Josip Juraj Strossmayer University of Osijek Faculty of Agrobiotechnical Sciences Osijek (Department of Plant Production and Biotechnology) Osijek
Defense date and country	2018-09-19, Croatia
Scientific / art field, discipline and subdiscipline	BIOTECHNICAL SCIENCES Agronomy Crop Production
Abstract	Grašak je kultura koja je bila poznata oko 5000. godina prije Krista. Grašak je vrlo važan u prehrani ljudi na Bliskom istoku i Aziji. Najveći proizvođač graška za suho zrno u svijetu je Kanada. Prinosi graška za suho zrno u Republici Hrvatskoj kreću se oko 3.5 t/ha. Proizvodnja graška za suho zrno u Republici Hrvatskoj je u padu kao i proizvodnja svog krmnog bilja. Grašak za zahtijeva ranoproljetni rok sjetve jer visoke temperature nepovoljno utječu na rast i razvoj. Optimalna temperatura za rast i razvoj graška je 15°C -20°C. Grašak je osjetljiv na nedostatak vode. Nedostatak vode u cvatnji, stvaranju mahuna i zrna očituje se smanjenim prinosom. Grašak je kultura koja ima veliki potencijal jer osim što ima odlična nutritivna svojstva, grašak može fiksirati dušik iz zraka što uvelike umanjuje potrebu za gnojidbu tim elementom. Zbog povoljnog nutritivnog sastava grašak za suho zrno je odličan u hranidbi domaćih životinja. Grašak u hranidbi domaćih životinja može u značajnim udjelima zamijeniti soju. Prednost korištenja suhog zrna graška je taj što se može davati i sirov bez ikakve termičke obrade. Grašak se osim u hranidbi domaćih životinja koristi i u prehrani ljudi.
Abstract (english)	Pea is a culture that was known about 5000 years before Christ. Pea is a very important in the diet of people in the Middle East and Asia. The largest producer of pea for dry grain in the world is Canada. The pea yields of dry grain in Croatia are around 3.5 t/ha. Production of pea for dry grain in Republic of Croatia is declining as well as the production of all fodder crops. Pea for dry grain requires early spring seeding because the high temperatures adversely affect growth and development. Optimal temperature for growth and development of pea is between 15°C and 20°C. Pea is susceptible to lack of water. The lack of water during blooming affects the formation of pods and grains what reduces the yield. Pea is a culture that has great potential as it has excellent nutritional properties, pea can fix nitrogen from the air which greatly reduces fertilization with this element. Because of appreciate nutritional composition, dry pea is excellent in the diet of domestic animals. The advantage of using dry pea is that it can be given raw without any heat treatment.
Keywords
Keywords (english)
Language	croatian
URN:NBN	urn:nbn:hr:151:952641
Study programme	Title: Plant Production; specializations in: Plant Production, Plant Nutrition and Soil Science, Plant Selection and Seed Production, Plant Protection Course: Plant Production Study programme type: university Study level: graduate Academic / professional title: magistar/ magistra inženjer/inženjerka bilinogojstva (magistar/ magistra inženjer/inženjerka bilinogojstva)
Type of resource	Text
File origin	Born digital
Access conditions	Open access
Terms of use
Public note	Diplomski rad
Repository	Repository of the Faculty of Agrobiotechnical Sciences Osijek
Created on	2018-11-20 07:44:10

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