Rezime: U radu je ukazano na aktuelne i ekonomski značajne bolesti i štetočine jabuke i kruške, odnosno na probleme integralne zaštite ovih vrsti voćaka u našoj zemlji. Preporučene su i mere njihovog suzbijanja u adekvatnom periodu. Poseban osvrt dat je na bolesti Venturia pyrina, Venturia inaequalis, Monilinia fructigena, Podosphaera leucotricha i Chondrostereum purpureum, kao i na štetočine Cydia pomonella, Cacopsylla pyri, Cacopsilla pyrisuga, Eryiophidae, Panonychus ulmi i Aphididae. Ukazano je na potrebu i značaj masovnijeg uvođenja koncepta integralne proizvodnje u cilju dobijanja biološki vrednijih i ekološki bezbednijih plodova, odnosno očuvanja životne sredine i zdravlja ljudi. Ključne reči: integralna proizvodnja, bolesti, štetočine, jabuka, kruška, pesticidi, zaštita voćaka. Uvod Srbija je vodeći proizvođač voća u regionu. Ukupna proizvodnja voća u Srbiji u periodu 2000-2013.godine se kretala od 600.000 t 2002. godine do 1.523.000 t 2013. godine. Faktori koji utiču na oscilacije prinosa su sledeći: pojava niskih zimskih temperatura i ranih prolećnih mrazeva, štete od grada, suša, pojava površinskih voda, nagle promene temperatura u periodu mirovanja, alternativna rodnost itd. (Veličković, 2006a; Veličković, 2006b). Povećanjem intenzivnosti proizvodnje putem instaliranja sistema za navodnjavanje, protivgradnih mreža, anti-frost sistema i dr. svakako se smanjuju rizici po prinos (Veličković, 1993; 1994). Intenziviranjem voćarske proizvodnje, povećani su prinosi, ali su stvoreni mnogobrojni problemi: sve više se upotrebljavaju sintetički hemijski proizvodi, dolazi do izmene kvaliteta životne sredine, povećava se ostatak pesticida u plodovima (Veličković, 2006a; Radivojević et al., 2011). Da bi se smanjili rizici proizvodnje i obezbedili standardi, EU je kao rešenje uvela PRINCIPE INTEGRALNE PROIZVODNJE VOĆA-ekonomska (profitna) proizvodnja zasnovana na naučnim principima koja povećava učešće struke i nauke u proizvodnji. U integralnoj zaštiti, tretiranja se vrše samo ako brojnost štetočina
Mycotoxins naturally contaminate plant - based food. Since organic production does not allow the use of synthetic pesticides in plant protection, many researchers state that organically produced foods are more contaminated with mycotoxins than conven?tional ones. In this regard, the aim of this study was to observe the content of aflatoxins B1, B2, G1 and G2 and deoxynivalenol, as the most common mycotoxins, in organically and conventionally produced seeds of maize, spelt wheat and soya been during the 2015-2017 period. The HPLC/FLD and HPLC/DAD were used to determine the presence of aflatoxins and deoxynivalenol, respectively. The highest number of samples was not positive to the presence of these mycotoxins. Aflatoxin B1 (1.16 ?g/kg) and deoxynivalenol (101.53 ?g/kg) were detected only in the sample of organic maize harvested in 2015. Based on obtained results, no conclusion can be drawn on the effects of organic and conventional production on contents of mycotoxins in seeds of maize, spelt wheat and soya bean, and further long-term studies are required.
Considering negative effects of conventional agricultural production, organic food production is a sustainable approach to the production, which preserves the environment and protects human health. Organic products are products of high quality, without residues of pesticides and other harmful chemicals. Through the review of literature data, authors of this paper presented a comparison of chemical compositions of organically and conventionally grown plants and their products. Dry matter, nitrates, sugars, vitamins, macro- and micro-elements, as well as, secondary metabolites have been singled out. According to obtained data, organic products contain more dry matter, significantly less nitrates, less proteins and a higher proportion of amino acids, more sugars, vitamin C, numerous macro- and micro-elements (particularly Fe, Mg and P), more polyphenols and they have higher total antioxidant capacity than conventional products. Although many authors have been dealing for many years with the comparison of the nutritional composition of organic and conventional food products, a clear consensus that organic products have the improved chemical composition compared to conventional products has not been reached yet, i.e. the answers are ambivalent. Therefore, further long-term studies are necessary in order to clarify the existing doubts.
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