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National Repository of Grey Literature 2 records found  Search took 0.00 seconds. 
Faktory ovlivňující množství vitaminu C v zeleném koření
 Průchová, Simona
This Bachelor thesis holding the name Factors influencing an amount of vitamin C in green spice, has taken a look especially at Ocimum basilicum L., Origanum vulgare L., Satureja montana L., Satureja hortensis L., Salvia officinalis L. a Thymus vulgaris L. It has described a botanical characteristics of named species, legislative of herbs and green spice and substances contained. The biggest attention has been paid to inner and outer factors which influence an amount of ascorbic accid in fresh stick of green spice. Knowledge has been gained from different reference articles.
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Štúdium faktorov ovplyvňujúcich kvalitu Ocimum basilicum L. pestovaného jako zelené korenie
 Brajerová, Katarína
The aim of this thesis has been to analyse academic articles devoted to internal and external factors influencing the quality of Ocimum basilicum L. as a fresh herb product. One of the objectives of the thesis was to classify and characterise the variety Ocimum basilicum L. according to plant taxonomy and morphology. In the thesis have been described the cultivation techniques and the main qualitative attributes (chemical substances) of the herb. Based on our findings we were able to identify the risk factors concerning the process of cultivation and the post-harvest handling of the herb.
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