The sunflower plant (Helianthnus annuus L.) is the most common technical culture in Bulgaria. That is not by chance, sunflower oil being the traditional vegetable fat that has been consumed in Bulgaria over the past 90 years. Sunflower oil is primarily intended for food purposes. It contains mainly unsaturated fatty acids – oleic and linoleic, and in smaller quantities – palmitic and stearic. These acids are not synthesized by the human organism and there are trace amounts of them in animal fat. The constantly increasing quality requirements to sunflower oil determined the interest of researchers not only in using appropriate hybrids, but also in growing them on suitable soils and the applicable agronomic techniques to improve or maintain the genetically determined qualities. The adptability of the sunflower hybrids to the specific growing conditions and soil types determine the quality and stability of the oil and crude protein. Sunflower protein is highly valued for the absence of toxic components, which distinguishes it from all other sources of protein and the high content of water-soluble group B vitamins.
The purpose of this experiment is to determine the quality of oil, crude protein of four oil sunflower hybrids – the high oleic Diamond as well as Mesta, Magura and Murgash, grown on alluvial-meadow soil.