Please use this identifier to cite or link to this item:https://hdl.handle.net/20.500.12259/80838
Full metadata record
DC FieldValueLanguage
dc.contributor.authorJarienė, Elvyra-
dc.contributor.authorSawicka, Barbara-
dc.contributor.authorPranaitienė, Rima-
dc.contributor.authorPekarskas, Juozas-
dc.coverage.spatialLT-
dc.date.accessioned2019-05-16T21:21:20Z-
dc.date.available2019-05-16T21:21:20Z-
dc.date.issued2008-
dc.identifier.issn02364212-
dc.identifier.otherVDU02-000042361-
dc.identifier.urihttps://hdl.handle.net/20.500.12259/80838-
dc.description.abstract2004–2005 m. Lietuvos žemės ūkio univesiteto Agroekologiniame centre auginta vidutiniškai ankstyva bulvių veislė ‘Cosmos’, tręšta skirtingomis ekologiškomis sertifikuotomis kalio trąšomis. Standartiniais metodais nustatyta gumbų cheminė sudėtis. Įvertintos žalių ir virtų bulvių gumbų technologinės ir kulinarinės savybės. Tyrimų rezultatai parodė, kad sausųjų medžiagų, krakmolo ir kalio kiekius gumbuose visos naudotos trąšos mažino. Tirpių sausųjų medžiagų kiekį didino tik kalio magnezija ir kalio chloridas. Intensyviausiai tamsėjo ‘Cosmos’ veislės bulvių, tręštų kalio chloridu, gumbai. Pastebėtas neigiamas visų naudotų trąšų poveikis virtų gumbų minkštimo tamsėjimo intensyvumui. Didžiausias kalio kiekis išliko kontrolinio varianto virtuose neluptuose gumbuose, o mažiausias – virtuose luptuose kalio magnezija tręštų bulvių gumbuose. Jusliškai geriausiai įvertinti kalio sulfatu tręštų bulvių virti gumbailt
dc.description.abstractIn 2004-2005 at the Agroecological Centre of Lithuanian University of Agriculture early potato of cv. 'Cosmos' were grown. Different potassium fertilisers were used for growing tubers. The chemical composition, technological and culinary properties of raw and cooked tubers were established. According to our results, all fertilisers reduced dry matter, starch and potassium quantity in tubers. Only potassium magnesia and potassium chloride increased the dry soluble solids. The analysis of darkening intensity of uncooked 'Cosmos' tubers showed, that only potassium chloride stimulated this process 0.7 points, comparing to control. During analysis of darkening intensity after 15 min. it was noticed the negative influence of all used fertilisers to this technological property. The highest amount of potassium after cooking in unpeeled tubers was established in control variant and the lowest amount - in peeled cooked tubers, which were fertilised with potassium magnesia. According to average points of culinary evaluation of cooked potatoes, it was confirmed that the best tubers were these, which were fertilised with potassium sulphatesen
dc.description.sponsorshipVytauto Didžiojo universitetas-
dc.description.sponsorshipŽemės ūkio akademija-
dc.format.extentp. 179-186-
dc.language.isolt-
dc.relation.ispartofSodininkystė ir daržininkystė. , T. 27 (1) (2008)-
dc.relation.isreferencedbyCAB Abstracts-
dc.subjectBulvėslt
dc.subjectCheminė sudėtislt
dc.subjectTechnologinės, kulinarinės savybėslt
dc.subjectPotatoen
dc.subjectChemical compositionen
dc.subjectQuality, culinary and technological propertiesen
dc.subject.otherAgronomija / Agronomy (A001)-
dc.titleKalio trąšų įtaka 'Cosmos' veislės bulvių gumbų kokybeilt
dc.typeStraipsnis kitose duomenų bazėse / Article in other databases (S4)-
dcterms.bibliographicCitation13-
dc.date.updated2013-10-25T10:47Z-
local.object{"source": {"code": "vdu", "handle": "62076"}, "publisher": {"list": false}, "db": {"clarivate": false, "scopus": false, "list": true}, "issn": ["0236-4212"], "code": "S4", "subject": ["A001"], "country": "LT", "language": "lt", "area": "A", "original": true, "pages": 8, "sheets": 0.571, "timestamp": "20131025104733.0", "account": {"year": 2008, "late": false}, "na": 4, "nip": 0, "affiliation": [{"contribution": 0.25, "aip": 1, "rel": "aut", "org": [{"create": true, "contribution": 0.25, "name": "Vytauto Didžiojo universitetas", "id": "111950396", "level": "0", "type": "uni", "research": "1", "status": "1", "unit": {"name": "Žemės ūkio akademija", "id": "09", "level": "1", "type": "aka", "research": "1", "status": "1"}}], "id": "0EF3546EDEFF933B06A986E136054BCE", "lname": "Jarienė", "fname": "Elvyra", "status": "1", "name": "Jarienė, Elvyra"}, {"contribution": 0.25, "aip": 1, "rel": "aut", "lname": "Sawicka", "fname": "Barbara", "status": "0", "name": "Sawicka, Barbara"}, {"contribution": 0.25, "aip": 1, "rel": "aut", "org": [{"create": true, "contribution": 0.25, "name": "Vytauto Didžiojo universitetas", "id": "111950396", "level": "0", "type": "uni", "research": "1", "status": "1", "unit": {"name": "Žemės ūkio akademija", "id": "09", "level": "1", "type": "aka", "research": "1", "status": "1"}}], "id": "E1A7618DAAA3FBABE9C0E99E2A64630A", "lname": "Pranaitienė", "fname": "Rima", "status": "1", "name": "Pranaitienė, Rima"}, {"contribution": 0.25, "aip": 1, "rel": "aut", "org": [{"create": true, "contribution": 0.25, "name": "Vytauto Didžiojo universitetas", "id": "111950396", "level": "0", "type": "uni", "research": "1", "status": "1", "unit": {"name": "Žemės ūkio akademija", "id": "09", "level": "1", "type": "aka", "research": "1", "status": "1"}}], "id": "AA399FE4846D05C244097BDE320B9E71", "lname": "Pekarskas", "fname": "Juozas", "status": "1", "name": "Pekarskas, Juozas"}]}-
local.typeS-
item.fulltextWith Fulltext-
item.grantfulltextopen-
crisitem.author.deptAgronomijos fakultetas-
crisitem.author.deptŽemės ūkio akademija-
crisitem.author.deptŽemės ūkio akademija-
Appears in Collections:Universiteto mokslo publikacijos / University Research Publications
Files in This Item:
marc.xml7.35 kBXMLView/Open

MARC21 XML metadata

Show simple item record
Export via OAI-PMH Interface in XML Formats
Export to Other Non-XML Formats


CORE Recommender

Page view(s)

64
checked on Sep 9, 2020

Download(s)

12
checked on Sep 9, 2020

Google ScholarTM

Check


Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.