SEED TRAITS IN CONFECTIONERY TYPE SUNFLOWER VARIETIES AND HYBRIDS
In the global production of sunflower, the share of large-seed and confectionary varieties is constantly increasing due to their high nutritional value. In many countries, the replacement of varieties with high-yield confectionery hybrids is being actively implemented to increase the cultivated area...
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Odesa National University of Technology
2024-09-01
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| Series: | Harčova Nauka ì Tehnologìâ |
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| Online Access: | https://journals.ontu.edu.ua/index.php/foodtech/article/view/3049 |
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| author | О. Polyakov К. Vedmedeva І. Poliakova T. Taranets |
| author_facet | О. Polyakov К. Vedmedeva І. Poliakova T. Taranets |
| author_sort | О. Polyakov |
| collection | DOAJ |
| description | In the global production of sunflower, the share of large-seed and confectionary varieties is constantly increasing due to their high nutritional value. In many countries, the replacement of varieties with high-yield confectionery hybrids is being actively implemented to increase the cultivated area. In Ukraine, to satisfy the high demand for confectionery sunflower, large-sized fractions of oilseed varieties and hybrids are usually used, but such raw materials often do not meet the requirements due to their biochemical composition, therefore the use and cultivation of varieties and hybrids of the confectionery type is being actively developed. In the article, a comparative analysis of the indicators of seeds and kernels, which determine the taste qualities and usefulness for health when consumed as food, is carried out in different varieties and hybrids of sunflower. As a result of the study, it was established that among the six genotypes studied, the highest values of the weight of 1000 seeds and kernels were the ʻZaporizkyi kondyterskyi᾿ variety, 121.7 g and 82.5 g, respectively. High values according to these indicators, which correspond to the demands of the confectionery and food industries, were obtained by the confectionery variety `Kamelot᾿ and hybrids `Smak' and `Kosmos'. It was found that the oil hybrid `Rehion᾿ (51.3%) and the variety `Prometei' (49.7%) had the highest oil content in the seeds, the confectionery hybrids `Smak' (20.2%) and `Kosmos' (20.2%) were characterized by the highest protein content, and the total amount of oil and protein in the seeds of all studied genotypes exceeded 60%. The highest values of oil (52.2 g) and protein (19.1 g) per 1,000 kernels were found in the ʻZaporizkyi kondyterskyi᾿ variety. The highest yield of 3.02 t/ha was obtained in the `Kamelot' variety, which also provided the highest yield of kernels of 2.26 t/ha of large size and the highest yield of 1.658 t/ha of total oil and protein per unit area of cultivation. |
| format | Article |
| id | doaj-art-0e8faaa1f7b243ea880b6cb47ad30ea6 |
| institution | DOAJ |
| issn | 2073-8684 2409-7004 |
| language | English |
| publishDate | 2024-09-01 |
| publisher | Odesa National University of Technology |
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| series | Harčova Nauka ì Tehnologìâ |
| spelling | doaj-art-0e8faaa1f7b243ea880b6cb47ad30ea62025-08-20T03:04:43ZengOdesa National University of TechnologyHarčova Nauka ì Tehnologìâ2073-86842409-70042024-09-0118310.15673/fst.v18i3.30493049SEED TRAITS IN CONFECTIONERY TYPE SUNFLOWER VARIETIES AND HYBRIDSО. PolyakovК. VedmedevaІ. PoliakovaT. TaranetsIn the global production of sunflower, the share of large-seed and confectionary varieties is constantly increasing due to their high nutritional value. In many countries, the replacement of varieties with high-yield confectionery hybrids is being actively implemented to increase the cultivated area. In Ukraine, to satisfy the high demand for confectionery sunflower, large-sized fractions of oilseed varieties and hybrids are usually used, but such raw materials often do not meet the requirements due to their biochemical composition, therefore the use and cultivation of varieties and hybrids of the confectionery type is being actively developed. In the article, a comparative analysis of the indicators of seeds and kernels, which determine the taste qualities and usefulness for health when consumed as food, is carried out in different varieties and hybrids of sunflower. As a result of the study, it was established that among the six genotypes studied, the highest values of the weight of 1000 seeds and kernels were the ʻZaporizkyi kondyterskyi᾿ variety, 121.7 g and 82.5 g, respectively. High values according to these indicators, which correspond to the demands of the confectionery and food industries, were obtained by the confectionery variety `Kamelot᾿ and hybrids `Smak' and `Kosmos'. It was found that the oil hybrid `Rehion᾿ (51.3%) and the variety `Prometei' (49.7%) had the highest oil content in the seeds, the confectionery hybrids `Smak' (20.2%) and `Kosmos' (20.2%) were characterized by the highest protein content, and the total amount of oil and protein in the seeds of all studied genotypes exceeded 60%. The highest values of oil (52.2 g) and protein (19.1 g) per 1,000 kernels were found in the ʻZaporizkyi kondyterskyi᾿ variety. The highest yield of 3.02 t/ha was obtained in the `Kamelot' variety, which also provided the highest yield of kernels of 2.26 t/ha of large size and the highest yield of 1.658 t/ha of total oil and protein per unit area of cultivation.https://journals.ontu.edu.ua/index.php/foodtech/article/view/3049confectionery sunflowervarietyhybridoil contentprotein content |
| spellingShingle | О. Polyakov К. Vedmedeva І. Poliakova T. Taranets SEED TRAITS IN CONFECTIONERY TYPE SUNFLOWER VARIETIES AND HYBRIDS Harčova Nauka ì Tehnologìâ confectionery sunflower variety hybrid oil content protein content |
| title | SEED TRAITS IN CONFECTIONERY TYPE SUNFLOWER VARIETIES AND HYBRIDS |
| title_full | SEED TRAITS IN CONFECTIONERY TYPE SUNFLOWER VARIETIES AND HYBRIDS |
| title_fullStr | SEED TRAITS IN CONFECTIONERY TYPE SUNFLOWER VARIETIES AND HYBRIDS |
| title_full_unstemmed | SEED TRAITS IN CONFECTIONERY TYPE SUNFLOWER VARIETIES AND HYBRIDS |
| title_short | SEED TRAITS IN CONFECTIONERY TYPE SUNFLOWER VARIETIES AND HYBRIDS |
| title_sort | seed traits in confectionery type sunflower varieties and hybrids |
| topic | confectionery sunflower variety hybrid oil content protein content |
| url | https://journals.ontu.edu.ua/index.php/foodtech/article/view/3049 |
| work_keys_str_mv | AT opolyakov seedtraitsinconfectionerytypesunflowervarietiesandhybrids AT kvedmedeva seedtraitsinconfectionerytypesunflowervarietiesandhybrids AT ípoliakova seedtraitsinconfectionerytypesunflowervarietiesandhybrids AT ttaranets seedtraitsinconfectionerytypesunflowervarietiesandhybrids |