Przeglądaj wg Autor "Opatowicz, Natalia"

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  • Miniatura
    PozycjaOpen Access
    The effect of soil tillage system and nitrogen fertilization on baking quality of winter spelt cultivars
    (Wydawnictwo Uczelniane Zachodniopomorskiego Uniwersytetu Technologicznego w Szczecinie, 2016) Hury, Grzegorz; Stankowski, Sławomir; Makarewicz, Artur; Sobolewska, Magdalena; Biel, Wioletta; Opatowicz, Natalia; Department of Agronomy, West Pomerania University of Technology, Szczecin; Department of Agronomy, West Pomerania University of Technology, Szczecin; Department of Agronomy, Siedlce University of Natural Science and Humanities; Department of Agronomy, West Pomerania University of Technology, Szczecin; Department of Pig Breeding, Animal Nutrition and Food, West Pomerania University of Technology, Szczecin; Department of Agronomy, West Pomerania University of Technology, Szczecin
    The material for investigation were grain samples obtained from an experiment conducted in 2009–2011 at the Agricultural Experimental Station in Lipnik, near Szczecin. The study compared 3 factors: two systems of soil tillage (reduced and conventional), 4 nitrogen doses (0, 50, 100 and 150 kg · ha–1) and 3 winter spelt cultivars (‘Franckenkorn’, ‘Oberkulmer Rothkorn’, ‘STH 12’). The quality and farinograph traits of grain, flour and dough were estimated. Soil tillage systems – reduced and conventional – practically had not effect on grain and flour quality. Significant difference was observed only for gluten content. Nitrogen fertilization influenced significantly most of the quality traits. The optimal nitrogen level was 100 kg N · ha–1. Only for gluten index and gluten weakening the highest values have been observed at control variant without nitrogen fertilization. There was no interaction between cultivars and nitrogen fertilization except for gluten index. Mean values of this trait for cultivars ‘Oberkulmer Rothkorn’ and ‘Franckenkorn’ was on the same level at different nitrogen dose. Gluten index for cultivar ‘STH 12’ decreased significantly at higher doses. The results of farinograph analyses indicate that cultivar with the best baking quality was ‘Oberkulmer Rothkorn’, while with the worst quality – ‘Franckenkorn’.
  • Miniatura
    PozycjaOpen Access
    Glycoalkaloid content in the tubers of potato manured with undersown catch crops in the integrated and organic production system
    (Wydawnictwo Uczelniane Zachodniopomorskiego Uniwersytetu Technologicznego w Szczecinie, 2016) Makarewicz, Artur; Płaza, Anna; Gąsiorowska, Barbara; Opatowicz, Natalia; Department of Agrotechnology, University of Natural Sciences and Humanities in Siedlce,; Department of Agrotechnology, University of Natural Sciences and Humanities in Siedlce,; Department of Agrotechnology, University of Natural Sciences and Humanities in Siedlce,; Department of Agronomy, West Pomeranian University of Technology, Szczecin
    The paper presents results of studies carried out in 2006-2009 to determine the effect of the biomass of undersown catch crops, which were either autumn-incorporated or left on the soil surface as mulch for spring incorporation, on glycoalkaloid content in the tubers of potato grown in the integrated and organic production system. An experiment was conducted to examine the following two factors: 1. manuring with undersown catch crops: control (no undersown catch crop), farmyard manure, white melilot, white melilot + westerwolds ryegrass, westerwolds ryegrass, white melilot – mulch, white melilot + westerwolds ryegrass – mulch, westerwolds ryegrass – mulch; 2. production system: integrated and organic. Glycoalkaloid content was determined in potato tubers by means of the Bergers method. The lowest glycoalkaloid content was determined in potato tubers manured with white melilot and a mixture of white melilot and westerwolds ryegrass, either autumn- or spring-incorporated, as well as westerwolds ryegrass left on the soil surface as mulch for spring incorporation. Potato tubers grown in the integrated production system contained less glycoalkaloids compared with organic potato.