Кулинарные показатели сортов гороха селекции Института растениеводства им. „В.Я. Юрьева”
2018
Василенко, А. (Institute of Plant Production V. Ya. Yuryeva, National Academy of Agrarian Sciences of Ukraine, Kharkov (Ukraine) | Şevcenco, L. (Institute of Plant Production V. Ya. Yuryeva, National Academy of Agrarian Sciences of Ukraine, Kharkov (Ukraine) | Безуглый, И. (Institute of Plant Production V. Ya. Yuryeva, National Academy of Agrarian Sciences of Ukraine, Kharkov (Ukraine) | Штельма, А. (Institute of Plant Production V. Ya. Yuryeva, National Academy of Agrarian Sciences of Ukraine, Kharkov (Ukraine)
The abstract presents the evaluation results of the «protein content» in seeds trait and cooking qualities pea cultivars bred at the PPI nd. a VYa Yuriev. Among the PPI’s cultivars, which are the most common in industry, the highest mean protein content (in 2010–2017) was recorded in cv. Tsarevich – 21,78%, with the peak value of 25,28%, and cv. Metsenat and Devizhad the lowest protein content – 19,90%. The assessment of the cooking qualities of the cultivarsand breeding material showed that cv. Viktoriia Mandorfskaya remained unrivaled in terms of the "weight of boiled seeds" trait. No accession was superior to them by the cooking quality, although all the accessions significantly exceeded the standard cultivar Deviz. The assessment of the cooking time for 9 pea cultivars in 2016 and 2017 showed that cv. only Deviz and Oplot had the unchanged cooking times. Other cultivars extended it from 2 to 26 minutes.
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Эту запись предоставил Technical University of Moldova