Vpliv vrste, sorte in lokacije pridelave na morfološke in izbrane biokemijske lastnosti korenov pastinaka (Pastinaca sativa) in korenastega peteršilja (Petroselinum crispum skupina korenasti peteršilj)

Lesničar, Andraž (author), Kacjan Maršić, Nina (mentor), Grohar, Mariana Cecilia (comentor)

Namen magistrskega dela je bil ovrednotiti vpliv vrste, sorte, lokacije pridelave in skladiščenja na morfološke ter izbrane biokemijske lastnosti korenov pastinaka (Pastinaca sativa L.) in korenastega peteršilja (Petroselinum crispum, skupina korenasti peteršilj). V poskus so bile vključene tri sorte pastinaka (‘Bielas’, ‘Javelin’, ‘Halblanger’) in štiri sorte korenastega peteršilja (‘Jadran’, ‘Efez’, ‘Olomoucer’, ‘Navajo’), pridelane v celinskem (lokacija Ljubljana) in submediteranskem (lokacija Bilje) pridelovalnem območju. Pri korenih smo ovrednotili morfološke lastnosti, delež suhe snovi, premer ksilema in širino floema s peridermom ter vsebnost hlapnih spojin. Na lokaciji Ljubljana je imel pastinak v povprečju večjo maso korena (496,1 ± 52,3 g) kot korenasti peteršilj (116,1 ± 7,0 g), daljše korene (27,4 ± 0,9 cm proti 17,6 ± 0,9 cm) in večji premer zgornjega dela korena (78,0 ± 3,5 mm proti 48,3 ± 1,4 mm). Razlike med sortami so bile manj izrazite; pri pastinaku smo jih na lokaciji Ljubljana potrdili le pri masi cele rastline, pri korenastem peteršilju pa pri morfoloških lastnostih razlik nismo potrdili. Pri korenih, pridelanih na lokaciji Ljubljana, se je masa med skladiščenjem značilno zmanjševala; po dveh mesecih so koreni pastinaka izgubili 32,2 do 33,9 %, koreni korenastega peteršilja pa 31,1 do 39,6 % začetne mase. Pastinak je imel pri svežih korenih na obeh lokacijah pridelave večji delež suhe snovi kot korenasti peteršilj. Vrsti sta se razlikovali tudi v notranji zgradbi korena, saj je imel pastinak na obeh lokacijah širši floem s peridermom, razlike v premeru ksilema pa so bile odvisne od lokacije pridelave. V svežih vzorcih je skupna vsebnost hlapnih spojin na lokaciji Ljubljana znašala 121,5 ± 15,9 µg/g pri pastinaku in 33,1 ± 3,7 µg/g pri korenastem peteršilju, na lokaciji Bilje pa 194,2 ± 25,7 µg/g oziroma 10,5 ± 1,1 µg/g. Po enomesečnem skladiščenju se skupna vsebnost hlapnih spojin pri nobeni sorti pastinaka ni značilno spremenila, pri korenastem peteršilju pa se je pri večini sort zmanjšala.

• Language: Slovenian
• Keywords: pastinak, Pastinaca sativa, korenasti peteršilj, Petroselinum crispum, sorte, lokacija pridelave, skladiščenje, morfološke lastnosti, suha snov, anatomska zgradba korena, hlapne spojine
• Work type: Master's thesis/paper
• Typology: 2.09 - Master's Thesis
• Organization: BF - Biotechnical Faculty
• Year: 2026
• PID: 20.500.12556/RUL-186759
• COBISS.SI-ID: 290168067
• Publication date in RUL: 05.09.2026

Secondary language

• Language: English
• Title: The effect of species, cultivar and growing location on morphological and selected biochemical properties of parsnip (Pastinaca sativa) and parsley (Petroselinum crispum Root Parsley Group) roots

Abstract

The aim of this master’s thesis was to evaluate the effects of species, cultivar, growing location, and storage on morphological and selected biochemical properties of parsnip (Pastinaca sativa L.) and root parsley (Petroselinum crispum Root Parsley Group) roots. The experiment included three parsnip cultivars ('Bielas', 'Javelin', 'Halblanger') and four root parsley cultivars ('Jadran', 'Efez', 'Olomoucer', 'Navajo'), grown in a continental environment (Ljubljana) and a sub-Mediterranean environment (Bilje). Root morphology, dry matter content, xylem diameter, phloem with periderm thickness, and volatile compound content were determined. In Ljubljana, parsnip had greater root mass (496.1 ± 52.3 g) than root parsley (116.1 ± 7.0 g), longer roots (27.4 ± 0.9 cm vs. 17.6 ± 0.9 cm), and greater upper root diameter (78.0 ± 3.5 mm vs. 48.3 ± 1.4 mm). Cultivar differences were less pronounced; in parsnip, they were confirmed only for whole plant mass in Ljubljana, whereas in root parsley no cultivar differences in morphological traits were confirmed. Roots of both species were heavier, longer, and wider in the continental environment than in the sub-Mediterranean environment, but this comparison should be interpreted cautiously. In roots grown in Ljubljana, root mass decreased significantly during storage; after two months, parsnip roots lost 32.2 to 33.9% and root parsley roots 31.1 to 39.6% of their initial mass. In fresh roots, parsnip had higher dry matter content than root parsley at both locations. The two species also differed in internal root structure, as parsnip had a wider phloem with periderm at both locations, whereas differences in xylem diameter depended on the growing location. In fresh samples, total volatile compound content in Ljubljana was 121.5 ± 15.9 µg/g in parsnip and 33.1 ± 3.7 µg/g in root parsley, while in Bilje it was 194.2 ± 25.7 µg/g and 10.5 ± 1.1 µg/g, respectively. After one month of storage, total volatile compound content did not change significantly in any parsnip cultivar, whereas it decreased in most root parsley cultivars.

• Keywords: parsnip, Pastinaca sativa, root parsley, Petroselinum crispum, cultivars, growing location, storage, root morphological traits, dry matter, root anatomy, volatile compounds