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Comparison of Yield Production in Common Wheat and Durum Wheat
ŠVEJDA, Josef
The topic of the bachelor's thesis is a comparison of yield formation in spring vari-eties of seeded wheat and durum wheat. Two varieties of seed wheat (Alicia, Regis-tana) and one variety of durum wheat (Tamadur) were selected. The experiment was based on a small plot of land of the University of South Bohemia in České Budějovi-ce. The seeded wheat variety Alicia showed the highest number of ears per m?, which contributed to the best actual yield. On the contrary, her weight of a thousand grains was the weakest. The second seeded wheat variety excelled in ear length and number of grains. Durum wheat achieved the worst results in the tests, with a several times lower number of fertile shoots than the Alicia variety. Even though it had the weakest actual yield, it excelled with the best thousand-grain results. In terms of quality parameters, durum wheat achieved the best results in bulk weight, slump number and nitrogen content. On the contrary, it showed the worst values in the sedimentation value, where it was surpassed in particular by the variety Alicia.
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The quality of food wheat in South Bohemia
MACHOVCOVÁ, Dana
The quality of food wheat is annually evaluated with all deliveries of agricultural primary production in the chosen farming enterprise. During the years 2008 - 2012 particular characteristics with files of 42 - 222 samples were determined, except for the year of 2009 when only one supply was technologically incorporated to food wheat. Countrywide observation of the quality of food wheat is executed in Agricultural research institute Kroměříž, Ltd and in Agrotest fyto, Ltd. It is co-financed by Ministry of Agriculture within a functional task which follows the project of Ministry of Agriculture number QG50041 Factors of quality and safety with food grains (2005-2010). Harvest samples, obtained from producers in time span 2008-2012, were represented by files of 500-1035 samples. Characteristics which influence the quality of the grains as well as criteria and methods of the evaluation of food wheat were described. Their applications in Agrotest fyto, Ltd and under operating conditions in ZZN Pelhřimov a.s. were given. Average values of observed parameters were calculated from the results of each testing in the laboratory of the detached post Záhoří and consequently compared with countrywide norm and the norm of South Bohemia. The quality of food wheat grains in years 2008-2012 showed a large-scale variability in particular parameters both at countrywide level and in South Bohemia as well as in chosen farming enterprise. Final quality was considerably influenced by course of weather annually.
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The quality of barley for food and feeding
KADLECOVÁ, Helena
By the purchasing of malting barley and fodder barley from collective farms, companies, smaller enterprises and also independently farming farmers the quality is evaluated by indicators which are determined by valid standards. A range of factors participating in resulting grain quality. The quality criterions and laboratory methods were created in order to specify the quality of barley in the company laboratory ZZN Pelhřimov. Average values of the results of analysis of malting barley in years 2008 - 2012 were compared wiht the national average which its yearly evaluated by ČÚPS in Brno. In addition to the genetical base the malting quality is mostly influenced by the sequence weather in individual years.
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The comparison of winter and spring wheat quality
UHLÍKOVÁ, Jindřiška
The theme of this Bachelor's thesis is to compare the grain quality of winter and spring wheat varieties. There were a total of 16 selected varieties, 12 of winter- and 4 of spring. The experiment was conducted on the grounds of the South Bohemian University in Ceske Budejovice. The botanic characterization of wheat, the chemist of wheat grain and the quality parameters used for examination are mentioned in the introductury part . The first part of the experiment was focused on the control during the growth, the second part documents the analysis of examined samples (mass per hectolitre, N-substances, gluten, Zeleny test, falling number).
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The quality of wheat for food and feeding
MACHOVCOVÁ, Dana
The quality of wheat meant both for food industry and for feeding is evaluated with all deliveries from co-operative farms, concerns and private farmers every year. Factors which can influence quality of grain, criteria for evaluation of the wheat grain quality, their practical use in working conditions of the concern ZZN Pelhřimov (former Grana, a.s.) detached post Záhoří and results of accomplished tests compared with statewide average were described. Average values of the wheat in 2007 - 2010 demonstrated variability in each characteristics both in the chosen concern and in statewide average. Weather conditions influenced the quality of most parameters. Considerable difference in the quality of grain could be found with particular distributors. The proper agricultural engineering and good seed corn are essential preconditions of first-rate production.
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