Az őszi búza ásványielem-tartalmának változása Magyarországon 1839-től napjainkig | Variation in the mineral content of winter wheat in Hungary between 1839 and 2005
2015
Győri, Zoltán
Winter wheat and the flour prepared from it make up a considerable part of the daily diet in Hungary, and also play an important role in livestock feeding, thus contributing greatly to supplying the human population with minerals and protein. It is one of the three cereals cultivated in largest quantities. The aim of this study was to compare the concentrations of K, P, S, Mg, Ca, Fe, Mn, Zn and Cu in the wholemeal samples of various ages, as previously published data suggested that the mineral content of wheat declined to about half from 1942 to the present day. Samples were collected from various locations in Hungary on fertilization, irriga-tion and crop variety testing are conducted. These included the experimental nurseries of the University of Debrecen, experimental stations involved in Hungarian National Long-term Fertilization Trials (OMTK) and the field variety trials of the National Institute for Agricultural Quality Control (OMMI), all of which have different types of soil and climatic conditions. The number of samples analyzed between 1974 and 2006 was close the ten thousand. Three samples (from 1909, 1919 and 1936) were found in the OMMI archives and one in the Hungarian Agricultural Museum (Pannonhalma Collection). Between 1974 and 1988 the element contents of the samples were measured using an atomic absorption spectrophotometer, while from 1988 inductively coupled plasma optical emission spectrometers (ICP-OES and ICP-MS) were used, after digestion with HNO ₃-H ₂O ₂ solution. The data were analysed using the SPSS for Windows 22 software package. The main conclusions were as follows: The results did not verify the allegation that the amount of potassium and phospho-rus in whole grain wheat had declined significantly over the past 170 years. The Cu, Zn and Mn contents in the whole grain were found to have decreased, but the calcium content increased. It was demonstrated that the micronutrient content of a given variety was influenced more by the location than by the years.
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