UTICAJ NAČINA ĐUBRENJA NA LJEKOVITA SVOJSTVA PERŠUNA

Savetovanje o biotehnologiji sa međunarodnim učešćem (Čačak: 27; 2022) (str. 143-148)

АУТОР(И): Alma  Memić,  Aleksandra  Govedarica-Lučić,  Vedrana  Komlen,  Aida  Šukalić

Е-АДРЕСА: alma.memic@unmo.ba

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DOI: 10.46793/SBT27.143M

САЖЕТАК:

U ovom radu ispitan je uticaj načina proizvodnje, odnosno načina đubrenja na sadržaj vitamina C u listu i korijenu peršuna. Istraživanje je provedeno tokom dva vegetaciona perioda: 2013. i 2014. godine. U istraživanju su korištene tri sorte peršuna i tri načina đubrenja (organsko,organsko-mineralno, mineralno). Primjena različitog načina đubrenja uticala je na sadržaj vitamina C u peršunu. U obje godine istrživanja najveće vrijednosti vitamina C zabilježene su uz primjenu organomineralnog, zatim uz primjenu organskog đubriva. List peršuna ima veći sadržaj vitamina C u odnosu na korijen.

КЉУЧНЕ РЕЧИ:

peršun, vitamin C, đubrenje, list, korijen.

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