Investigation and comparison of geometric characteristics of oily and non-oily sunflower hybrid seeds

Abstract

Sunflower seed hybridization is aimed at increasing the oil content of the seed as a basic technological requirement. Sunflower hybrids with high oil content (over 40%) are known as oily hybrids. ese hybrids are characterized by black seeds, with a thin hull, with no significant variations in dimensions. On the other hand, the potential of sunflower protein has been increasingly recognized lately, and sunflower hybrids with increased protein content, non-oily (confectionary) sunflower hybrid seeds are being created. Confectionary hybrids are characterized by larger seeds with a thicker, most commonly black and white stripes hull. In this paper, the geometric characteristics of two oily and two non-oily sunflower hybrid seeds were analized and compared. Geometric characteristics were determined using a vernier caliper per 100 individual seeds with an accuracy of 0.05 mm.