Possibility of Exploitation of Serbian Local Cultivars and Landraces of Cabbages (Brassica oleracea var. capitata L.): Case of "Futoski Cabbage" from Futog Region
Само за регистроване кориснике
2013
Аутори
Červenski, JankoSavić, Aleksandra
Popović, A.
Petrović, Anamarija
Maksimović, Livija
Takač, Adam
Popović, Vera
Glogovac, Svetlana
Чланак у часопису (Објављена верзија)
Метаподаци
Приказ свих података о документуАпстракт
Many cultivars of cabbage are grown in Serbia, but two local cultivars, 'Futoski' and 'Srpski melez', predominate the cabbage production in Central Serbia and the Vojvodina Province. Their advantage over the introduced cultivars is that they are better suited to the local taste and methods of use (pickling of whole heads or sauerkraut, preparation of traditional local dishes and fresh consumption). It should be noted that local cabbage populations are widely grown in remote parts of Serbia. A recently completed SEED-Net Project was aimed at collecting local cabbage populations on the territory of Serbia. Populations were collected in the locations of Boljevac, Curug, Deronje, Donji Katun (Varvarin), Futog, Taras (Elemir), Leskovac. The sources of collected materials were mostly local markets, home gardens and home stores in isolated villages, where old farmers still maintain land races of various brassicas in small quantities and for domestic use. These cabbages have juicier and thinne...r leaves, which predisposes their heads for fine grating and also makes them pliable and easy to roll up during food preparation. It is characteristics like these that give the local populations an advantage over hybrids. The climatic and soil characteristics in the typical and traditional production area favor the production of late cabbage cultivars. Fresh cabbage from Vojvodina production area is a good raw material for fresh use and biological fermentation. The winter cabbage is suitable for biofermentation and long storage in the form of sauerkraut. The fermented 'Futoski' cabbage has been certified at one point as a product with geographic origin.
Кључне речи:
geographic origin / pickling / traditional dishes / varietyИзвор:
Acta Horticulturae, 2013, 1005, 127-132Издавач:
- International Society for Horticultural Science
Финансирање / пројекти:
DOI: 10.17660/ActaHortic.2013.1005.11
ISSN: 0567-7572
WoS: 000333261700011
Scopus: 2-s2.0-84887011845
Колекције
Институција/група
FiVeRTY - JOUR AU - Červenski, Janko AU - Savić, Aleksandra AU - Popović, A. AU - Petrović, Anamarija AU - Maksimović, Livija AU - Takač, Adam AU - Popović, Vera AU - Glogovac, Svetlana PY - 2013 UR - http://fiver.ifvcns.rs/handle/123456789/1285 AB - Many cultivars of cabbage are grown in Serbia, but two local cultivars, 'Futoski' and 'Srpski melez', predominate the cabbage production in Central Serbia and the Vojvodina Province. Their advantage over the introduced cultivars is that they are better suited to the local taste and methods of use (pickling of whole heads or sauerkraut, preparation of traditional local dishes and fresh consumption). It should be noted that local cabbage populations are widely grown in remote parts of Serbia. A recently completed SEED-Net Project was aimed at collecting local cabbage populations on the territory of Serbia. Populations were collected in the locations of Boljevac, Curug, Deronje, Donji Katun (Varvarin), Futog, Taras (Elemir), Leskovac. The sources of collected materials were mostly local markets, home gardens and home stores in isolated villages, where old farmers still maintain land races of various brassicas in small quantities and for domestic use. These cabbages have juicier and thinner leaves, which predisposes their heads for fine grating and also makes them pliable and easy to roll up during food preparation. It is characteristics like these that give the local populations an advantage over hybrids. The climatic and soil characteristics in the typical and traditional production area favor the production of late cabbage cultivars. Fresh cabbage from Vojvodina production area is a good raw material for fresh use and biological fermentation. The winter cabbage is suitable for biofermentation and long storage in the form of sauerkraut. The fermented 'Futoski' cabbage has been certified at one point as a product with geographic origin. PB - International Society for Horticultural Science T2 - Acta Horticulturae T1 - Possibility of Exploitation of Serbian Local Cultivars and Landraces of Cabbages (Brassica oleracea var. capitata L.): Case of "Futoski Cabbage" from Futog Region EP - 132 SP - 127 VL - 1005 DO - 10.17660/ActaHortic.2013.1005.11 ER -
@article{ author = "Červenski, Janko and Savić, Aleksandra and Popović, A. and Petrović, Anamarija and Maksimović, Livija and Takač, Adam and Popović, Vera and Glogovac, Svetlana", year = "2013", abstract = "Many cultivars of cabbage are grown in Serbia, but two local cultivars, 'Futoski' and 'Srpski melez', predominate the cabbage production in Central Serbia and the Vojvodina Province. Their advantage over the introduced cultivars is that they are better suited to the local taste and methods of use (pickling of whole heads or sauerkraut, preparation of traditional local dishes and fresh consumption). It should be noted that local cabbage populations are widely grown in remote parts of Serbia. A recently completed SEED-Net Project was aimed at collecting local cabbage populations on the territory of Serbia. Populations were collected in the locations of Boljevac, Curug, Deronje, Donji Katun (Varvarin), Futog, Taras (Elemir), Leskovac. The sources of collected materials were mostly local markets, home gardens and home stores in isolated villages, where old farmers still maintain land races of various brassicas in small quantities and for domestic use. These cabbages have juicier and thinner leaves, which predisposes their heads for fine grating and also makes them pliable and easy to roll up during food preparation. It is characteristics like these that give the local populations an advantage over hybrids. The climatic and soil characteristics in the typical and traditional production area favor the production of late cabbage cultivars. Fresh cabbage from Vojvodina production area is a good raw material for fresh use and biological fermentation. The winter cabbage is suitable for biofermentation and long storage in the form of sauerkraut. The fermented 'Futoski' cabbage has been certified at one point as a product with geographic origin.", publisher = "International Society for Horticultural Science", journal = "Acta Horticulturae", title = "Possibility of Exploitation of Serbian Local Cultivars and Landraces of Cabbages (Brassica oleracea var. capitata L.): Case of "Futoski Cabbage" from Futog Region", pages = "132-127", volume = "1005", doi = "10.17660/ActaHortic.2013.1005.11" }
Červenski, J., Savić, A., Popović, A., Petrović, A., Maksimović, L., Takač, A., Popović, V.,& Glogovac, S.. (2013). Possibility of Exploitation of Serbian Local Cultivars and Landraces of Cabbages (Brassica oleracea var. capitata L.): Case of "Futoski Cabbage" from Futog Region. in Acta Horticulturae International Society for Horticultural Science., 1005, 127-132. https://doi.org/10.17660/ActaHortic.2013.1005.11
Červenski J, Savić A, Popović A, Petrović A, Maksimović L, Takač A, Popović V, Glogovac S. Possibility of Exploitation of Serbian Local Cultivars and Landraces of Cabbages (Brassica oleracea var. capitata L.): Case of "Futoski Cabbage" from Futog Region. in Acta Horticulturae. 2013;1005:127-132. doi:10.17660/ActaHortic.2013.1005.11 .
Červenski, Janko, Savić, Aleksandra, Popović, A., Petrović, Anamarija, Maksimović, Livija, Takač, Adam, Popović, Vera, Glogovac, Svetlana, "Possibility of Exploitation of Serbian Local Cultivars and Landraces of Cabbages (Brassica oleracea var. capitata L.): Case of "Futoski Cabbage" from Futog Region" in Acta Horticulturae, 1005 (2013):127-132, https://doi.org/10.17660/ActaHortic.2013.1005.11 . .