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Technologické parametry a konzervárenské zpracování hrušek asijských odrůd
 Jarolík, Ivan
Theoretical part of thesis contains information about importance of sensory analysis for quality evaluation of food. Further described are tools of sensory perception, which are used for sensory analysis. Experimental part consists of laboratory analysis of six varieties of pears in fresh form (Asian varieties Man san gill, Kumt ghant chu, Shinseiki, Chojuro and Pung su, and European variety Conference). These pears were then processed into juice, compote and puree. These products were evaluated in sensory analysis. It was found that the drought of summer 2015 had significant effect on size and weight of pears. Results of sensory analysis tell us that variety Man san gill is most suitable for production of the juice, Shinseiki for production of the compote and Conference for production of the puree. Asian pears are not suitable for the puree production.
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Srovnání kvality plodů asijských a evropských hrušní
 Jarolík, Ivan
Theoretical part of this bachelor's thesis contains brief history of pear cultivation from ancient Greece to expansion of pears in the USA. In practical part were four varieties of Asian pears (Mansan, Hosui, Pung su, Chojuro) and one variety of European pear (Dita) sensory evaluated as fresh and as processed into stew and purée. Asian pears were stored 40 days in temperature of 18°C. It was found, that the most suitable variety to be consumed as fresh is Mansan and most suitable variety to be processed into stew is Pung su. Furthermore, the evaluation results, that Asian pears are not suitable for processing into purée and it's preferable to use European varieties.
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