Quality and yield rate of wheat grown in organic farming

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60076658%3A12220%2F12%3A43884487" target="_blank" >RIV/60076658:12220/12:43884487 - isvavai.cz</a>

Výsledek na webu

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DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

Quality and yield rate of wheat grown in organic farming

Popis výsledku v původním jazyce

Bread wheat (Triticum aestivum L.) is the most frequent cereal species in the Czech Republic grown in accordance with the organic farming. Range of varieties is wide in the Czech Republic; the organic farmers deal with a problem how to understand it andorientate themselves in it. Our research aimed at an evaluation of the yield rate and the basic parametres of the baking quality of different winter wheat varieties. The trial plants were grown on organic farming between 2006 and 2011. The research results have shown that the organic growing of wheat is connected with a reduction of the yield rate just as the technological quality. The proportion of proteins in grain just as the baking quality of proteins decrease (the reduced values of Zelenyho test).Our research has, however, shown a favourable yield rate and a good protein content of varieties Akteur, Ludwig or Element.

Název v anglickém jazyce

Quality and yield rate of wheat grown in organic farming

Popis výsledku anglicky

Bread wheat (Triticum aestivum L.) is the most frequent cereal species in the Czech Republic grown in accordance with the organic farming. Range of varieties is wide in the Czech Republic; the organic farmers deal with a problem how to understand it andorientate themselves in it. Our research aimed at an evaluation of the yield rate and the basic parametres of the baking quality of different winter wheat varieties. The trial plants were grown on organic farming between 2006 and 2011. The research results have shown that the organic growing of wheat is connected with a reduction of the yield rate just as the technological quality. The proportion of proteins in grain just as the baking quality of proteins decrease (the reduced values of Zelenyho test).Our research has, however, shown a favourable yield rate and a good protein content of varieties Akteur, Ludwig or Element.

Druh

J_x - Nezařazeno - Článek v odborném periodiku (Jimp, Jsc a Jost)

CEP obor

GC - Pěstování rostlin, osevní postupy

OECD FORD obor

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Projekt

<a href="/cs/project/QI111B154" target="_blank" >QI111B154: Bezpečnost cereálních bioproduktů z pohledu výskytu alternáriových a fusariových mykotoxinů.</a><br>

Návaznosti

P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)

Rok uplatnění

2012

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

IPCBEE (International Proceedings of Chemical, Biological and Environmental Engineering)

ISSN

2010-4618

e-ISSN

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Svazek periodika

Neuvedeno

Číslo periodika v rámci svazku

47

Stát vydavatele periodika

HK - Hongkong

Počet stran výsledku

4

Strana od-do

7-11

Kód UT WoS článku

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EID výsledku v databázi Scopus

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