Vol. 5 No. 1-2 (1999)


Chemical analysis of the pollen of plum varieties

Published May 24, 1999
J. Nyéki
DATE, College of Agriculture H-5541 Szarvas, Szabadság u. 1-3
, J. Schmidt
PATE, Pannon Univ. of Agriculture, Faculty of Agronomy, H-9200 Mosonmagyaróvár, Vár u. 4
, Z. Szabó
DATE, College of Agriculture H-5541 Szarvas, Szabadság u. 1-3
, Z. Erdős
GyDKFV RT (Research Inst. of Fruit and Ornamental plants Inc.), H-2700 Cegléd, Szolnoki u. 52
, M. Bucsek
SOTE Semmelweis Univ. of Medicin, 2nd Dept. of Pathology, H-1091 Budapest, Üllői út 93
amino acids carbohydrates mineral elements pollen composition varietal differences
How to Cite
Selected stlye: APA
Nyéki, J., Schmidt, J., Szabó, Z., Erdős, Z., & Bucsek, M. (1999). Chemical analysis of the pollen of plum varieties. International Journal of Horticultural Science, 5(1-2), 25–26. https://doi.org/10.31421/IJHS/5/1-2/16

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This is an open access article distributed under the terms of the Creative Commons Attribution License (CC BY 4.0), which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.

The chemical composition, amino acids and carbohydrates, of the pollen has been analysed in varieties grown in Hungary during the years 1993 at Kecskemet and 1995 at Cegléd and Pomáz. The distinction of 17 amino acids and 7 carbohydrates has been achieved. The aim of the study was to find criteria for the distinction of varieties.

The total content of amino acids varied between 15.53 and 20.54 %. The highest ratios represented the asparagine and the glutamine acids. The relative content in other amino acids was between 2 and 7 % of the total. The less frequent were cysteine and valine.



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