DBPapers
DOI: 10.5593/SGEM2014/B61/S25.066

RESULTS CONCERNING THE PRODUCTIVE CAPACITY AND CHEMICAL COMPOSITION OF GROUNDNUTS CULTIVATED ON THE SANDY SOILS FROM SOUTHERN ROMANIA

Soare M., P. Iancu, R. Soare, E. Bonciu, O. Panita
Wednesday 1 October 2014 by Libadmin2014

References: 14th International Multidisciplinary Scientific GeoConference SGEM 2014, www.sgem.org, SGEM2014 Conference Proceedings, ISBN 978-619-7105-20-9 / ISSN 1314-2704, June 19-25, 2014, Book 6, Vol. 1, 479-486 pp

ABSTRACT
Groundnuts are an important oilseed crops cultivated worldwide. Seeds of groundnuts have a double advantage: a source of fat (> 50%) and protein. The high content of seed in protein substances gives them a high food value. Carbohydrate content (25-50%), mineral (2.5-3.5%), the content of phosphorus, calcium and vitamin is also high. Thus, in this sense was founded comparative culture with several varieties of peanuts, which determined production capacity and its main elements which determine the formation and chemical composition of minerals of groundnuts seeds. Due to poor agro capacity of sandy soils where were cultivated, registered yields were relatively small. The analyzed samples at five varieties of groundnut (Venus, Solar, Jelud, Braziliene negre and Tamburesti) grown under the same conditions was examined micro and macro content in seeds. In the analyzed samples, the content of Na, Mg, Al, Ca, Cr, Mn, Fe, Cu, Se; Ni, B and were determined using ICP-MS technique and K content was determined by atomic absorption spectrophotometer. The results of these analyses showed significant variation between the studied varieties. Mineral substances, such as: sodium ranged from 2.529 mg/100g to Venus variety up to 3.664 mg/100g to Tamburesti variety; potassium ranged from 632, 024 mg/100g to Jelud variety up to 931.683 mg/100g to Solar variety), iron (5.083 mg/100g to Jelud variety up to 9.323 mg/100 to Jelud variety), calcium (from 21.436 mg/100g to Venus, up to 40.065 mg/100g to Braziliene negre variety). Groundnuts may be considered as a source of minerals and genetic variability found in the studied varieties, show that these various preparations can be used for selection purposes or for improvement from the point of view of productivity.

Keywords: groundnut, productive capacity, mineral substances