prikaz prve stranice dokumenta Suvremena proizvodnja i ljekovita svojstva peršina (Petroselinum crispum L.)
  Download
PDF 1.3 MB
master's thesis
Suvremena proizvodnja i ljekovita svojstva peršina (Petroselinum crispum L.)
2020. urn:nbn:hr:151:371567
Jagić, Sandi
Josip Juraj Strossmayer University of Osijek
Faculty of Agrobiotechnical Sciences Osijek
Department of Plant Production and Biotechnology

Cite this document

Jagić, S. (2020). Suvremena proizvodnja i ljekovita svojstva peršina (Petroselinum crispum L.) (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, Faculty of Agrobiotechnical Sciences Osijek. Retrieved from https://urn.nsk.hr/urn:nbn:hr:151:371567

Jagić, Sandi. "Suvremena proizvodnja i ljekovita svojstva peršina (Petroselinum crispum L.)." Master's thesis, Josip Juraj Strossmayer University of Osijek, Faculty of Agrobiotechnical Sciences Osijek, 2020. https://urn.nsk.hr/urn:nbn:hr:151:371567

Jagić, Sandi. "Suvremena proizvodnja i ljekovita svojstva peršina (Petroselinum crispum L.)." Master's thesis, Josip Juraj Strossmayer University of Osijek, Faculty of Agrobiotechnical Sciences Osijek, 2020. https://urn.nsk.hr/urn:nbn:hr:151:371567

Jagić, S. (2020). 'Suvremena proizvodnja i ljekovita svojstva peršina (Petroselinum crispum L.)', Master's thesis, Josip Juraj Strossmayer University of Osijek, Faculty of Agrobiotechnical Sciences Osijek, accessed 25 April 2024, https://urn.nsk.hr/urn:nbn:hr:151:371567

Jagić S. Suvremena proizvodnja i ljekovita svojstva peršina (Petroselinum crispum L.) [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, Faculty of Agrobiotechnical Sciences Osijek; 2020 [cited 2024 April 25] Available at: https://urn.nsk.hr/urn:nbn:hr:151:371567

S. Jagić, "Suvremena proizvodnja i ljekovita svojstva peršina (Petroselinum crispum L.)", Master's thesis, Josip Juraj Strossmayer University of Osijek, Faculty of Agrobiotechnical Sciences Osijek, Osijek, 2020. Available at: https://urn.nsk.hr/urn:nbn:hr:151:371567

Please login to the repository to save this object to your list.
Metadata
TitleSuvremena proizvodnja i ljekovita svojstva peršina (Petroselinum crispum L.)
Title (english)Modern production technology and medical properties of parsley (Petroselinum crispum L..)
AuthorSandi Jagić
MentorTomislav Vinković (mentor)
Committee memberMonika Tkalec (predsjednik povjerenstva)
Committee memberMiro Stošić (član povjerenstva)
GranterJosip Juraj Strossmayer University of Osijek
Faculty of Agrobiotechnical Sciences Osijek
(Department of Plant Production and Biotechnology)
Osijek
Defense date and country2020-02-26, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Agronomy
Vegetable Growing
Abstract
Peršin se od ostalih povrtnih vrsta ističe visokim sadržajem vitamina C. Sadrži minerale, esencijalna ulja, pigmente, polifenole i ostale iz skupine biološki aktivnih spojeva karakterističnih po tome što ispolijevaju visoku antioksidacijsku aktivnost. Peršin se uzgaja zbog lisnih plojki i korijena. Najčešće podvrste peršina listaša su: Petroselinum crispum var. crispum (peršin kovrčavih liski) i Petroselinum crispum var. neapolitanum (peršin glatkih liski), a peršina korijenaša su: „Fakir F1“, „Eagle F1“, „Berlinski poludugi“ i „Delta“. Tla za uzgoj peršina moraju biti duboka, lakšeg mehaničkog sastava, dobrih vodozračnih odnosa i visokog sadržaja organske tvari. Peršin, kao i mrkva dolazi u plodoredu koji traje 3-4 godine. Dobre predkulture su: rajčica, kupus, paprika, zrnate i krmne mahune, krumpir, žitarice i višegodišnje trave. Istraživanja su potvrdila mnoga ljekovita svojstva peršina kao što su: liječenje bubrežnih kamenaca, problema urinarnog trakta, problema povišenog krvnog tlaka, dijabetesa, ginekoloških problema, kožnih problema kao što su akne i dermatitis, smanjuje ćelavost i djeluje kao sedativ.
Abstract (english)
Parsley sets apart from other vegetable species with its high vitamin C content. It contains minerals, essential oils, pigments, polyphenol and other compounds characteristic for its high antioxidation activity. Parsley is grown because of its leaf blade and root. The most common subspecies of leaf parsley are: Petroselinum crispum var. crispum (curly parsley) and Petroselinum crispum var. neapolitanum (flat leaved parsley) and root parsley are: “Fakir F1”, “Eagle F1”, “Berlin semi-long” and “Delta”. Soils for parsley cultivation have to be deep, of light mechanical composition, have good water-air interaction and high content of organic matter. Just like carrot, parsley also grows in crop rotation that takes three or four years. Some good preceding crops are: tomato, cabbage, pepper, green beans, potato, corn and perennial grasses. Research has confirmed many medicinal properties of parsley such as: treatment of kidney stones, urinary tract problems, problems of high blood pressure, diabetes, gynecological problems, skin problems such as acne and dermatitis, reduces baldness and acts as a sedative.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:151:371567
Study programmeTitle: Plant Production; specializations in: Plant Production, Plant Nutrition and Soil Science, Plant Selection and Seed Production, Plant Protection
Course: Plant Production
Study programme type: university
Study level: graduate
Academic / professional title: magistar/ magistra inženjer/inženjerka bilinogojstva (magistar/ magistra inženjer/inženjerka bilinogojstva)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence In copyright icon
Public notediplomski rad
Created on2020-07-09 08:53:13