Authors:L. Zoric, L. Merkulov, J. Lukovic, P. Boza and B. Krstic
One of the most important characteristics that determines the quality of forages is their digestibility. Certain structural characteristics of the vegetative organs, such as a high percentage of cells with lignified walls, might limit digestibility. Leaf and stem histological characteristics related to digestibility were examined for nine wild Lathyrus species closely related to cultivated species. The recommended characteristics for plants that could be used as forage on their own are: a small number of stem vascular bundles, a relatively small proportion of stem sclerenchyma and sclerenchymatous parenchyma tissue, thin leaflet cuticle, a small number of leaf vascular bundles, and large mesophyll and epidermal cells. According to the results of the analyses, species with favourable histological characteristics were L. palustris, L. sphaericus and L. aphaca, while the species with the highest proportion of thick-walled cells, unsuitable for use as forage, were L. pratensis, L. niger and L. tuberosus.
Authors:B. Krstić, Đ. Gvozdenović, S. Pajević and L.J. Merkulov
Received: 17 April, 2001; accepted: 31 July, 2001 A study was conducted on the seed of eight commercial pepper varieties developed at the Institute of Field and Vegetable Crops, Novi Sad, Yugoslavia. The analysis of anatomical parameters observed on dissected seeds indicated the presence of significant quantitative differences between the varieties. Significant differences also existed in the dynamics of germination. The analysed seeds did not differ in the contents of nitrogen, phosphorus and sodium, but variability was recorded for the potassium and calcium contents. The variety Atina had the highest contents of macroelements and total ash. The oil content in the seed ranged from 10.78% to 21.00% (in Vranjska and Matica, respectively). The quantities of fatty acids varied from one variety to the other, but there were no qualitative differences. Pepper seeds had high average contents of unsaturated fatty acids, especially linoleic and oleic (61.00% and 12.8%, respectively).