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Creation, expansion and qualitative improvement of the parsnip assortment for organic farming with particular attention to the taste; development of appropriate farming methods

Project


Project code: 03OE481
Contract period: 01.05.2004 - 31.12.2006
Budget: 172,163 Euro
Purpose of research: Applied research

71 different breeding lines from 21 varieties of parsnip were trialled and tested qualitatively. The trial was carried out over three years on up to five different sites in Germany. Significant influences of location and cultivation on parameters such as morphology, taste, yield and ingredients were detected. The method of taste and sensory plant selection was developed at breeding sites of the association Kultursaat e.V. and applied with parsnip. This method has proved itself and resulted in improved taste values in some varieties from one generation to the next. Single plant progenies were used from taste selected parsnip roots. The method of taste selection is relatively easy to perform and is described in depth in this report. Apart from sensory examinations and key ingredients analysis examinations with Picture Forming Methods (PFM) (copper chloride crystallisation after E. Pfeiffer and Wala-Steigbildmethode) were carried out to support the validation about the quality of the parsnip. In addition, the newly developed method of the rational and direct perception of the Formative Forces that underlie the constitution and morphology of the plant was applied for analysis. This method allows a decisive view of the suitability of plant products for human nutrition. Through the improvement of the sensory value of parsnip the possibility of a wider application in kitchen and processing industry is given.

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Subjects

Excutive institution

Kultursaat e.V.

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