Characteristics and Suitability of Some Pea (Pisum sativum L.) Varieties for Processing
Само за регистроване кориснике
2009
Аутори
Jovićević, DraganGvozdanović-Varga, Jelica
Vasić, Mirjana
Jokanović, M. R.
Tepić, Aleksandra
Чланак у часопису (Објављена верзија)
Метаподаци
Приказ свих података о документуАпстракт
Green pea (Pisum sativum L.) has a long tradition in Serbia as a processing crop. Short growing season, relatively simple production, pleasant taste and high nutritional value stimulate both production and consumption of peas. The objective of this paper is to present the main characteristics of two pea varieties, domestic cultivar Tamis and imported cultivar Jof and the influence of prolonged time between harvest and processing on the changes of main characteristics. Both cultivars have grains of very high quality that can be used for industrial processing as well as for garden growing (the green market). In the present paper the results of one-year study are shown: cultivar characteristics, growing season length, and physicochemical (tenderometer value (TM), dry matter, alcohol insoluble solids (AIS), sugar and starch) measurements for texture determination. According to the results, the optimal way of processing for each variety was recommended.
Кључне речи:
peas / cultivar / yield / maturity / tenderometer value / processingИзвор:
Acta Horticulturae, 2009, 830, 83-89Издавач:
- International Society for Horticultural Science
Финансирање / пројекти:
- Ministry of Science and Environmental Protection of the Republic of Serbia, TR6892
DOI: 10.17660/actahortic.2009.830.9
ISSN: 0567-7572
WoS: 000305709200009
Scopus: 2-s2.0-75749089657
Колекције
Институција/група
FiVeRTY - JOUR AU - Jovićević, Dragan AU - Gvozdanović-Varga, Jelica AU - Vasić, Mirjana AU - Jokanović, M. R. AU - Tepić, Aleksandra PY - 2009 UR - http://fiver.ifvcns.rs/handle/123456789/770 AB - Green pea (Pisum sativum L.) has a long tradition in Serbia as a processing crop. Short growing season, relatively simple production, pleasant taste and high nutritional value stimulate both production and consumption of peas. The objective of this paper is to present the main characteristics of two pea varieties, domestic cultivar Tamis and imported cultivar Jof and the influence of prolonged time between harvest and processing on the changes of main characteristics. Both cultivars have grains of very high quality that can be used for industrial processing as well as for garden growing (the green market). In the present paper the results of one-year study are shown: cultivar characteristics, growing season length, and physicochemical (tenderometer value (TM), dry matter, alcohol insoluble solids (AIS), sugar and starch) measurements for texture determination. According to the results, the optimal way of processing for each variety was recommended. PB - International Society for Horticultural Science T2 - Acta Horticulturae T1 - Characteristics and Suitability of Some Pea (Pisum sativum L.) Varieties for Processing EP - 89 SP - 83 VL - 830 DO - 10.17660/actahortic.2009.830.9 ER -
@article{ author = "Jovićević, Dragan and Gvozdanović-Varga, Jelica and Vasić, Mirjana and Jokanović, M. R. and Tepić, Aleksandra", year = "2009", abstract = "Green pea (Pisum sativum L.) has a long tradition in Serbia as a processing crop. Short growing season, relatively simple production, pleasant taste and high nutritional value stimulate both production and consumption of peas. The objective of this paper is to present the main characteristics of two pea varieties, domestic cultivar Tamis and imported cultivar Jof and the influence of prolonged time between harvest and processing on the changes of main characteristics. Both cultivars have grains of very high quality that can be used for industrial processing as well as for garden growing (the green market). In the present paper the results of one-year study are shown: cultivar characteristics, growing season length, and physicochemical (tenderometer value (TM), dry matter, alcohol insoluble solids (AIS), sugar and starch) measurements for texture determination. According to the results, the optimal way of processing for each variety was recommended.", publisher = "International Society for Horticultural Science", journal = "Acta Horticulturae", title = "Characteristics and Suitability of Some Pea (Pisum sativum L.) Varieties for Processing", pages = "89-83", volume = "830", doi = "10.17660/actahortic.2009.830.9" }
Jovićević, D., Gvozdanović-Varga, J., Vasić, M., Jokanović, M. R.,& Tepić, A.. (2009). Characteristics and Suitability of Some Pea (Pisum sativum L.) Varieties for Processing. in Acta Horticulturae International Society for Horticultural Science., 830, 83-89. https://doi.org/10.17660/actahortic.2009.830.9
Jovićević D, Gvozdanović-Varga J, Vasić M, Jokanović MR, Tepić A. Characteristics and Suitability of Some Pea (Pisum sativum L.) Varieties for Processing. in Acta Horticulturae. 2009;830:83-89. doi:10.17660/actahortic.2009.830.9 .
Jovićević, Dragan, Gvozdanović-Varga, Jelica, Vasić, Mirjana, Jokanović, M. R., Tepić, Aleksandra, "Characteristics and Suitability of Some Pea (Pisum sativum L.) Varieties for Processing" in Acta Horticulturae, 830 (2009):83-89, https://doi.org/10.17660/actahortic.2009.830.9 . .