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2018, vol. 22, br. 4, str. 184-187
Uticaj sadržaja vlage na osobine kokanja kod kukuruza kokičara
aInstitut za kukuruz 'Zemun polje', Beograd-Zemun
bUniverzitet u Beogradu, Poljoprivredni fakultet

e-adresajsrdic@mrizp.rs
Projekat:
Integralni sistemi gajenja ratarskih useva: očuvanje biodiverziteta i plodnosti zemljišta (MPNTR - 31037)

Ključne reči: kukuruz kokičar; sadržaj vlage u zrnu; zapremina kokičavosti; procenat neiskokanog zrna
Sažetak
Zapremina kokičavosti je pored potencijala rodnosti najvažnija osobina hibrida kokičara. Više faktora utiče na nju: genotip, uslovi proizvodnje, dorade i čuvanja zrna, kao i metode kokanja. Maksimalan potencijal zapremine kokičavosti postiže se samo ako je hibrid dostigao punu zrelost. Ipak, najvažniji je uticaj sadržaja vlage u trenutku kokanja. Sadržaj vlage od oko 14% je optimalan i pri njemu se ostvaruju najviše zapremine kokičavosti. U radu je ispitivan uticaj sadržaja vlage u zrnu prilikom berbe i u trenutku kokanja na osobine kokičavosti: zapremina kokičavosti i procenat neiskokanog zrna. Ove osobine proučavane su na na četiri hibrida kukuruza kokičara. Hibridi su brani u tri termina pri sadržaju vlage: preko 25%, između 20 - 25%, i nižoj od 18%. Zatim je svaki od uzoraka kokan pri sadržaju vlage od 20%, 18%, 16%, 14%, 12%, i 10%. Analiza varijanse ukazala je na značajan uticaj genotipa, sadržaja vlage prilikom berbe, kao i interakcija na zapreminu kokičavosti i procenat neiskokanog zrna. Najviša zapremina kokičavosti ostvarena je pri sadržaju vlage od 14%, a takođe pri ovom sadržaju vlage najmanji je bio i procenat neiskokanog zrna. Hibrid ZP 608k je imao najvišu zapreminu kokičavosti i najmanji procenat neiskokanog zrna, kako u proseku svih tretmana, tako i po proučavanim tretmanima, dok je najamnju zapreminu kokičavosti i najveći procenat neiskokanog zrna imao hibrid ZP 501k. Najmanji procenat neiskokanog zrna utvrđen je u zadnjem terminu berbe, kada je sadržaj vlage u zrnu bio ispod 18%.
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O članku

jezik rada: engleski
vrsta rada: izvorni naučni članak
DOI: 10.5937/jpea1804184S
objavljen u SCIndeksu: 24.01.2019.