TY  - JOUR
AU  - Glogovac, Svetlana
AU  - Takač, Adam
AU  - Tepić, Aleksandra
AU  - Šumić, Zdravko
AU  - Gvozdanović-Varga, Jelica
AU  - Červenski, Janko
AU  - Vasić, Mirjana
AU  - Popović, Vukašin
PY  - 2012
UR  - http://fiver.ifvcns.rs/handle/123456789/1126
AB  - This study investigates variability of tomato genotypes based on morphological and biochemical fruit traits. Experimental material is a part of tomato genetic collection from Institute of Filed and Vegetable Crops in Novi Sad, Serbia. Genotypes were analyzed for fruit mass, locule number, index of fruit shape, fruit colour, dry matter content, total sugars, total acidity, lycopene and vitamin C. Minimum, maximum and average values and main indicators of variability (CV and σ) were calculated. Principal component analysis was performed to determinate variability source structure. Four principal components, which contribute 93.75% of the total variability, were selected for analysis. The first principal component is defined by vitamin C, locule number and index of fruit shape. The second component is determined by dry matter content, and total acidity, the third by lycopene, fruit mass and fruit colour. Total sugars had the greatest part in the fourth component.
AB  - Cilj istraživanja je bio da se ispita genetička varijabilnost genotipova paradajza na osnovu morfoloških i biohemijskih osobina ploda. Eksperimentalni materijal predstavlja deo genetske kolekcije paradajza Instituta za ratarstvo i povrtarstvo u Novom Sadu. Ispitivane su sledeće osobine ploda: masa, broj komora, indeks oblika, boja, sadržaj suve materije, ukupni šećeri, ukupna kiselost, sadržaj likopena i vitamina C. Izračunate su minimalne, maksimalne i prosečne vrednosti kao i osnovni pokazatelji varijabilnosti (CV i σ). Struktura izvora varijabilnosti utvrđena je primenom metode glavnih komponenata. Četiri glavne komponente, kojima je objašnjeno 93,75% ukupne varijabilnosti, odabrano je za dalju analizu. Najveći udeo u prvoj glavnoj komponenti imali su vitamin C, broj komora i indeks oblika ploda. Druga komponenta je objašnjena sadržajem suve materije i ukupnih kiselina, a treća sadržajem likopena, bojom i masom ploda. Ukupni šećeri imali su najveći udeo u četvrtoj glavnoj komponenti.
PB  - Institut za ratarstvo i povrtarstvo, Novi Sad
T2  - Ratarstvo i povrtarstvo / Field and Vegetable Crops Research
T1  - Principal component analysis of tomato genotypes based on some morphological and biochemical quality indicators
T1  - Metoda glavnih komponenata u analizi morfoloških i biohemijskih parametara kvaliteta paradajza
EP  - 301
IS  - 3
SP  - 296
VL  - 49
DO  - 10.5937/ratpov49-2452
ER  - 

@article{
author = "Glogovac, Svetlana and Takač, Adam and Tepić, Aleksandra and Šumić, Zdravko and Gvozdanović-Varga, Jelica and Červenski, Janko and Vasić, Mirjana and Popović, Vukašin",
year = "2012",
abstract = "This study investigates variability of tomato genotypes based on morphological and biochemical fruit traits. Experimental material is a part of tomato genetic collection from Institute of Filed and Vegetable Crops in Novi Sad, Serbia. Genotypes were analyzed for fruit mass, locule number, index of fruit shape, fruit colour, dry matter content, total sugars, total acidity, lycopene and vitamin C. Minimum, maximum and average values and main indicators of variability (CV and σ) were calculated. Principal component analysis was performed to determinate variability source structure. Four principal components, which contribute 93.75% of the total variability, were selected for analysis. The first principal component is defined by vitamin C, locule number and index of fruit shape. The second component is determined by dry matter content, and total acidity, the third by lycopene, fruit mass and fruit colour. Total sugars had the greatest part in the fourth component., Cilj istraživanja je bio da se ispita genetička varijabilnost genotipova paradajza na osnovu morfoloških i biohemijskih osobina ploda. Eksperimentalni materijal predstavlja deo genetske kolekcije paradajza Instituta za ratarstvo i povrtarstvo u Novom Sadu. Ispitivane su sledeće osobine ploda: masa, broj komora, indeks oblika, boja, sadržaj suve materije, ukupni šećeri, ukupna kiselost, sadržaj likopena i vitamina C. Izračunate su minimalne, maksimalne i prosečne vrednosti kao i osnovni pokazatelji varijabilnosti (CV i σ). Struktura izvora varijabilnosti utvrđena je primenom metode glavnih komponenata. Četiri glavne komponente, kojima je objašnjeno 93,75% ukupne varijabilnosti, odabrano je za dalju analizu. Najveći udeo u prvoj glavnoj komponenti imali su vitamin C, broj komora i indeks oblika ploda. Druga komponenta je objašnjena sadržajem suve materije i ukupnih kiselina, a treća sadržajem likopena, bojom i masom ploda. Ukupni šećeri imali su najveći udeo u četvrtoj glavnoj komponenti.",
publisher = "Institut za ratarstvo i povrtarstvo, Novi Sad",
journal = "Ratarstvo i povrtarstvo / Field and Vegetable Crops Research",
title = "Principal component analysis of tomato genotypes based on some morphological and biochemical quality indicators, Metoda glavnih komponenata u analizi morfoloških i biohemijskih parametara kvaliteta paradajza",
pages = "301-296",
number = "3",
volume = "49",
doi = "10.5937/ratpov49-2452"
}

Glogovac, S., Takač, A., Tepić, A., Šumić, Z., Gvozdanović-Varga, J., Červenski, J., Vasić, M.,& Popović, V.. (2012). Principal component analysis of tomato genotypes based on some morphological and biochemical quality indicators. in Ratarstvo i povrtarstvo / Field and Vegetable Crops Research
Institut za ratarstvo i povrtarstvo, Novi Sad., 49(3), 296-301.
https://doi.org/10.5937/ratpov49-2452

Glogovac S, Takač A, Tepić A, Šumić Z, Gvozdanović-Varga J, Červenski J, Vasić M, Popović V. Principal component analysis of tomato genotypes based on some morphological and biochemical quality indicators. in Ratarstvo i povrtarstvo / Field and Vegetable Crops Research. 2012;49(3):296-301.
doi:10.5937/ratpov49-2452 .

Glogovac, Svetlana, Takač, Adam, Tepić, Aleksandra, Šumić, Zdravko, Gvozdanović-Varga, Jelica, Červenski, Janko, Vasić, Mirjana, Popović, Vukašin, "Principal component analysis of tomato genotypes based on some morphological and biochemical quality indicators" in Ratarstvo i povrtarstvo / Field and Vegetable Crops Research, 49, no. 3 (2012):296-301,
https://doi.org/10.5937/ratpov49-2452 . .

TY  - JOUR
AU  - Vasić, Mirjana
AU  - Tepić, Aleksandra
AU  - Mihailović, Vojislav
AU  - Mikić, Aleksandar
AU  - Gvozdanović-Varga, Jelica
AU  - Šumić, Zdravko
AU  - Todorović, Vida
PY  - 2012
UR  - http://fiver.ifvcns.rs/handle/123456789/1145
AB  - Phytic acid (inositol hexakisphosphate) is the principal storage form of phosphorus in many plant tissues. Phosphorus in this form is not available to non-ruminants, due to lack in the enzyme phytase that separates phosphorus from phytate molecules. Phytic acid is a strong chelator of important minerals such as calcium, magnesium, iron, and zinc, and can therefore contribute to mineral deficiencies in people whose diet rely on these foods as basic mineral intake. Phytic acid may be considered also as a phytonutrient, providing an antioxidant effect. Its content in plants is influenced by genotype, environmental, edaphic and agro-climatic factors, but also by species characteristics. Cereals and legumes are rich in phytic acid. The aim of this research was to examine the phytic acid content in seeds of diverse genotypes of common bean (Phaseolus vulgaris L.), runner bean (Phaseolus coccineus L.) and faba bean (Vicia faba L.), and to compare Serbian landraces and cultivars with widely distributed foreign cultivars. Faba beans had lower phytic acid content (mean 6.969 mg/g) in comparison to Phaseolus sp. (mean 8.095 mg/g). The lowest content was found in landrace from Temska (KVF-6-NS), 2.106 mg/g, and the highest in cultivar Panonski Gradigtanac (10.47 mg/g) and Sarajevski zeleni (10.310 mg/g). According to phytic acid content, faba beans are grouped into two groups on one side of the dendrogram. Hierarchical cluster method of the multivariate analysis grouped dry beans genotypes into two larger and one small group (with only two members).
T2  - Romanian Agricultural Research
T1  - Phytic acid content in different dry bean and faba bean landraces and cultivars
EP  - 85
IS  - 29
SP  - 79
UR  - https://hdl.handle.net/21.15107/rcub_fiver_1145
ER  - 

@article{
author = "Vasić, Mirjana and Tepić, Aleksandra and Mihailović, Vojislav and Mikić, Aleksandar and Gvozdanović-Varga, Jelica and Šumić, Zdravko and Todorović, Vida",
year = "2012",
abstract = "Phytic acid (inositol hexakisphosphate) is the principal storage form of phosphorus in many plant tissues. Phosphorus in this form is not available to non-ruminants, due to lack in the enzyme phytase that separates phosphorus from phytate molecules. Phytic acid is a strong chelator of important minerals such as calcium, magnesium, iron, and zinc, and can therefore contribute to mineral deficiencies in people whose diet rely on these foods as basic mineral intake. Phytic acid may be considered also as a phytonutrient, providing an antioxidant effect. Its content in plants is influenced by genotype, environmental, edaphic and agro-climatic factors, but also by species characteristics. Cereals and legumes are rich in phytic acid. The aim of this research was to examine the phytic acid content in seeds of diverse genotypes of common bean (Phaseolus vulgaris L.), runner bean (Phaseolus coccineus L.) and faba bean (Vicia faba L.), and to compare Serbian landraces and cultivars with widely distributed foreign cultivars. Faba beans had lower phytic acid content (mean 6.969 mg/g) in comparison to Phaseolus sp. (mean 8.095 mg/g). The lowest content was found in landrace from Temska (KVF-6-NS), 2.106 mg/g, and the highest in cultivar Panonski Gradigtanac (10.47 mg/g) and Sarajevski zeleni (10.310 mg/g). According to phytic acid content, faba beans are grouped into two groups on one side of the dendrogram. Hierarchical cluster method of the multivariate analysis grouped dry beans genotypes into two larger and one small group (with only two members).",
journal = "Romanian Agricultural Research",
title = "Phytic acid content in different dry bean and faba bean landraces and cultivars",
pages = "85-79",
number = "29",
url = "https://hdl.handle.net/21.15107/rcub_fiver_1145"
}

Vasić, M., Tepić, A., Mihailović, V., Mikić, A., Gvozdanović-Varga, J., Šumić, Z.,& Todorović, V.. (2012). Phytic acid content in different dry bean and faba bean landraces and cultivars. in Romanian Agricultural Research(29), 79-85.
https://hdl.handle.net/21.15107/rcub_fiver_1145

Vasić M, Tepić A, Mihailović V, Mikić A, Gvozdanović-Varga J, Šumić Z, Todorović V. Phytic acid content in different dry bean and faba bean landraces and cultivars. in Romanian Agricultural Research. 2012;(29):79-85.
https://hdl.handle.net/21.15107/rcub_fiver_1145 .

Vasić, Mirjana, Tepić, Aleksandra, Mihailović, Vojislav, Mikić, Aleksandar, Gvozdanović-Varga, Jelica, Šumić, Zdravko, Todorović, Vida, "Phytic acid content in different dry bean and faba bean landraces and cultivars" in Romanian Agricultural Research, no. 29 (2012):79-85,
https://hdl.handle.net/21.15107/rcub_fiver_1145 .

TY  - JOUR
AU  - Vasić, Mirjana
AU  - Vujičić, Biserka L.
AU  - Tepić, Aleksandra
AU  - Gvozdanović-Varga, Jelica
AU  - Šumić, Zdravko
PY  - 2009
UR  - http://fiver.ifvcns.rs/handle/123456789/707
AB  - Dietary fibers are one of the main nutritive components, along with proteins, fats and oils, carbohydrates, minerals and vitamins. Also, they are one of the basic parameters of dry beans technological quality and nutritive value. Physical characteristics and the main chemical composition of sixteen dry bean varieties (Phaseolus vulgaris) had been examined in this study. Using statistical analyses, correlation between certain parameters of chemical composition was established.
AB  - Dijetetska vlakna se smatraju osnovnim hranljivim komponentama, zajedno sa proteinima, mastima, ugljenim hidratima, mineralima i vitaminima. Jedan od osnovnih parametara tehnološkog kvaliteta i nutritivne vrednosti pasulja je i sadržaj dijetetskih vlakana. U radu su ispitane fizičke karakteristike i sadržaj osnovnih komponenti hemijskog sastava šesnaest sorti pasulja selekcije Naučnog instituta za ratarstvo i povrtarstvo, sa posebnim osvrtom na sadržaj dijetetskih vlakana. Statističkom analizom utvrđena je korelacija između pojedinih parametara hemijskog sastava.
PB  - Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad
T2  - Acta periodica technologica
T1  - Dietary fiber content in some dry beans
T1  - Sadržaj dijetetskih vlakana u nekim sortama pasulja
EP  - 110
IS  - 40
SP  - 103
DO  - 10.2298/APT0940103V
ER  - 

@article{
author = "Vasić, Mirjana and Vujičić, Biserka L. and Tepić, Aleksandra and Gvozdanović-Varga, Jelica and Šumić, Zdravko",
year = "2009",
abstract = "Dietary fibers are one of the main nutritive components, along with proteins, fats and oils, carbohydrates, minerals and vitamins. Also, they are one of the basic parameters of dry beans technological quality and nutritive value. Physical characteristics and the main chemical composition of sixteen dry bean varieties (Phaseolus vulgaris) had been examined in this study. Using statistical analyses, correlation between certain parameters of chemical composition was established., Dijetetska vlakna se smatraju osnovnim hranljivim komponentama, zajedno sa proteinima, mastima, ugljenim hidratima, mineralima i vitaminima. Jedan od osnovnih parametara tehnološkog kvaliteta i nutritivne vrednosti pasulja je i sadržaj dijetetskih vlakana. U radu su ispitane fizičke karakteristike i sadržaj osnovnih komponenti hemijskog sastava šesnaest sorti pasulja selekcije Naučnog instituta za ratarstvo i povrtarstvo, sa posebnim osvrtom na sadržaj dijetetskih vlakana. Statističkom analizom utvrđena je korelacija između pojedinih parametara hemijskog sastava.",
publisher = "Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad",
journal = "Acta periodica technologica",
title = "Dietary fiber content in some dry beans, Sadržaj dijetetskih vlakana u nekim sortama pasulja",
pages = "110-103",
number = "40",
doi = "10.2298/APT0940103V"
}

Vasić, M., Vujičić, B. L., Tepić, A., Gvozdanović-Varga, J.,& Šumić, Z.. (2009). Dietary fiber content in some dry beans. in Acta periodica technologica
Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad.(40), 103-110.
https://doi.org/10.2298/APT0940103V

Vasić M, Vujičić BL, Tepić A, Gvozdanović-Varga J, Šumić Z. Dietary fiber content in some dry beans. in Acta periodica technologica. 2009;(40):103-110.
doi:10.2298/APT0940103V .

Vasić, Mirjana, Vujičić, Biserka L., Tepić, Aleksandra, Gvozdanović-Varga, Jelica, Šumić, Zdravko, "Dietary fiber content in some dry beans" in Acta periodica technologica, no. 40 (2009):103-110,
https://doi.org/10.2298/APT0940103V . .