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Projects
Study of the genetic basis of improving yield and quality of small grains in different environmental conditions
Research activity
| Code | Science | Field |
|---|---|---|
| B191 | Biomedical sciences | Plant biochemistry |
| B225 | Biomedical sciences | Plant genetics |
| B270 | Biomedical sciences | Plant ecology |
| P310 | Natural sciences and mathematics | Proteins, enzymology |
| T490 | Technological sciences | Biotechnology |
Keywords
cultivar, breeding, identification, yield, quality, food
Organisations (5) , Researchers (2)
0133 University of Pristina, Faculty of Agriculture
| no. | Code | Name and surname | Research area | Role | Period | No. of publicationsNo. of publications |
|---|---|---|---|---|---|---|
| 1. | 07337 | Entomology, plant parasitology | Researcher | 2011 - 2019 | 103 |
0013 University of Belgrade, Faculty of Agriculture
0074 University of Kragujevac, Faculty of Science
0076 University of Kragujevac, Faculty of Agronomy
| no. | Code | Name and surname | Research area | Role | Period | No. of publicationsNo. of publications |
|---|---|---|---|---|---|---|
| 1. | 11237 | Microbiology, bacteriology, virology, mycology | Researcher | 2015 - 2019 | 51 |
0214 Megatrend University, Graduate School of Bio Farming
Abstract
The subject of this research is to study effect of genetic and environmental factors, and their interaction on the variation and improvement of yield components, and technological and nutritional quality of seeds and flour in small grains. The genetic control of productive, physiological and technological quality traits of cultivars and their adaptability to environmental conditions will be studied in order to create genotypes having improved yield, quality and adaptability. Identification of genotypes based on the content of essential amino acids (valine, leucine..), storage proteins (gliadins and glutenin) and, antioxidant substances (ß-glucan, phytic acid) will serve as a basis for breeding genotypes for better productive, technological and nutritional traits, storage protein, amino acids those having a low protein content that can cause allergic reactions. Genotypes having an optimum amino acid and storage protein balance and improved yield and quality for the bakery industry and human nutrition will be selected. The research will also focus on developing a method for accelerated ripening of seeds that will preserve quality traits in specific environmental conditions during development as well as after harvest in order to shorten the time to technological usability in the bakery industry. The effect of herbal extracts on seed and that of proteins of different origin used as a natural component in safe product packaging and pesticide-free seed protection will be studied.