|
|
Basic chemical characteristics of juices from selected blackcurrant varieties
Maňásková, Eva ; Pořízka, Jaromír (referee) ; Vespalcová, Milena (advisor)
This thesis deals with the basic characteristic of juices of the selected varieties of blackcurrant. The theoretical part presents the history and origin of this fruit cultivation, basic botanical description of each species and selected varieties and also features active substances contained in fruits. Conclusion the theoretical part then describes procedures basic methods of determining the various chemical parameters of fruits. In the experimental part was set tentative determination juice yield, soluble solids content, pH, titratable acidity and formol number. Based on the results were different varieties compared.
|
|
|
Determination of selected nutritional parameters in the fruit of the plant genus Ribes
Ledvina, Vojtěch ; Diviš, Pavel (referee) ; Vespalcová, Milena (advisor)
This bachelor thesis focuses on the small fruit representatives from the plant genus Ribes L. - currant, gooseberry and jostaberry. The beginning of theoretical part describes history of cultivation and basic botanical description of individual cultivars. The next part describes important substances contained in fruit as well as their importance in human diet and it also describes some basic products made of the Ribes L. genus representatives. The final section of the theoretical part contains basic principal of determination of individual nutritional parameters. In the experimental part several nutritional parameters were determined including dry matter, soluble solids, pH, titratable acids, formol number, reducing sugars and total phenolics. Individual species and cultivars were compared based on the results.
|
|
|
Kvalitativní hodnocení ekologicky a konvenčně pěstovaných tykví (Cucurbita maxima Duch.)
Kneblová, Lenka
This graduation thesis was developed at the Department of Vegetable Growing and Floriculture in year 2013/2014. The work solves the issue of the pumpkin production (Cucurbita maxima Duch.) in the system of ecological and conventional production including quality parameter evaluation. The differences in the quality between products coming from organic and conventional agriculture are explained in the literary part. The study also characterizes the ecological production legislative. The theoretical part deals with the description and cultivation of the pumpkins. The experimental part is focused on the evaluation of content substances, such as vitamin C, dry matter, carotenoids. Another of the monitored parameters are color change and weight loss during storage. In the measured parameters were found significant differences in the content of dry matter and discoloration.
|
|
|
Vliv obsahu sušiny a kvality fermentačního procesu na aerobní stabilitu kukuřičné siláže
Sadílek, Roman
The content of this thesis is, as the name suggests, the influence of the dry matter content and quality of the fermentation process on the aerobic stability of corn silage. Corn as a plant is used for silage to have fodder and for ensuring the operation of biogas plants. Currently it is one of the most commonly grown forage. In this paper I present both botanical classification and method of cultivation, agrotechnical period, soil preparation, pest management, fertilization and other features and things important to the production of a sufficient quality material for silage. The next part deals with the way of harvesting, the course of stacking and ensiling process itself. In my work, I evaluated the impact of dry matter of corn silage and fermentation quality on aerobic stability of corn silage. I recorded the evaluation results in tables and graphs.
|
|
|
Mykotoxiny v silážích
Páleníková, Ivana
This bachelor thesis focuses on the topic of Mycotoxins in silages. The first part covers a brief description of mold (micromycetes) and the products of secondary metabolism -- mycotoxins, whitch can negative affect animal production and includes the impact of their effects on animal and people health. Second part of this work contains description of the individual steps silage fermentation, which may influence the occurrence of mold or mycotoxins in the final silage - date of harvest, dry matter, length of chaff, the application additives, filling and pamping silage mangers, the covering silage in relation to mycotoxins. It also deals with a short characterization of the most common forage species and with the negative effects caused by improper technological process.
|
|
| |
|
| |
|
| |
|
| |
|
| |
guest ::
