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Determination of nitrate in root vegetables
Fiala, Petr ; Štursa, Václav (referee) ; Diviš, Pavel (advisor)
The Bachelor thesis deals with the study of nitrates occuring in different species of root vegetables. The aim is to compare the amount of nitrates in common type of vegetables to bio vegetables. The theoretical part of the Bachelor thesis is devoted to root vegetable in general and also to nitrates and their influence to human health and nature. Fertilizers and organic agriculture are also mentioned. The last chapter focuses on the analytical method. The measurrement is carried out by the ion chromatography and the outcome of nitrate concentrations in both types of vegetables is compared and discussed. The results point out higher concentration of nitrates in bio-quality vegetables.
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Development of a recipe for white sausage with a share of vegetable protein and fibre
Blahutová, Petra ; Svoboda, Zdeněk (referee) ; Mikulíková, Renata (advisor)
The thesis is focused on the development of a recipe for white sausage with a substitute of vegetable origin. Red lentils and root vegetables represented by carrots, parsley and celery were chosen as substitutes. Three sets of sausage samples with four different concentrations were prepared according to the optimized recipe. The samples prepared in this way were subjected to a sensory analysis in order to determine the optimal concentration of the substitute in the sausages.The content of selected nutritional characteristics, specifically proteins, fats and fatty acids, carbohydrates and water, and their trends were determined for the prepared samples. With the exception of a few, gradually increasing or decreasing trends in the contents of nutritional parameters were detected depending on the abnormal concentration of the substitute. Data from sensory and nutritional testing were subjected to statistical evaluation. Regarding the sensory parameters, it was shown that the samples with low and high content of substitutes are significantly different from each other across the sensory parameters. The statistical correlation of the sensory and nutritional evaluation showed that the sausage samples with higher fat content and low substitute content were evaluated as tasty, which means that there is a direct correlation between the fat content and the overall rating of the sausage. The sample with 36 % of the substitute remaining from a 1:1 mixture of red lentils and root vegetables was chosen as the best sample. It was the most sensory-pleasing to consumers and at the same time enriched with a plant component.
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Determination of nitrate in root vegetables
Fiala, Petr ; Štursa, Václav (referee) ; Diviš, Pavel (advisor)
The Bachelor thesis deals with the study of nitrates occuring in different species of root vegetables. The aim is to compare the amount of nitrates in common type of vegetables to bio vegetables. The theoretical part of the Bachelor thesis is devoted to root vegetable in general and also to nitrates and their influence to human health and nature. Fertilizers and organic agriculture are also mentioned. The last chapter focuses on the analytical method. The measurrement is carried out by the ion chromatography and the outcome of nitrate concentrations in both types of vegetables is compared and discussed. The results point out higher concentration of nitrates in bio-quality vegetables.
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The application of plant-derived biologically active substances for shelf-life improvement of root vegetable
Krondlová, Marie ; Klouček, Pavel (advisor) ; Jakub, Jakub (referee)
High level of agricultural products processing and especially better storage of products currently represent one of the hottest topics. At the same time, there is a lot of effort to grow crops without chemical substances. Root vegetables, which are consumed a lot, are prone to many harmful and damaging influences. There are several risk factors, including a long vegetation period. This creates an opportunity to use natural substances, in particular essential oils. Their effects are used in various different fields because they are safe for the environment as well as for the human health and the area of food commodities treatment. This study focuses on antibacterial activity testing of several essential oils: satureja, cinnamon, clove, thyme and oregano. Carrot, garden parsley and celery were chosen as representatives of root vegetables. The antibacterial activity was measured by the broth microdilution method. Even though the vegetables were inoculated with pathogenic bacteria, putrefaction did not develop in the specific places. Therefore an isolate from the parsley and the celery was then used to identify several other microorganisms by the MALDI TOF mass spectrometry. Consequently, the minimum inhibitory concentration of essential oils was again tested against these bacteria in in vitro conditions.
There was a demonstrable positive result: the most frequent minimum inhibitory concentration of the cinnamon essential oil was 0.128 mg/ml. At this level the essential oil inhibited eight out of the seventeen tested microorganisms. The other tested essential oils showed some inhibition activity at least against one bacterium in in vitro conditions.
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Sklizeň kořenových zelenin a používané mechanizační prostředky
Zikmundová, Ludmila
In this thesis, the requirements of harvesting methods and machinery used for root vegetables harvesting are processed; the methods for root vegetables harvesting and principles of harvesting equipment indicating the selected range of machines are described. The work also deals with the design of technical support for the harvest of 2 types of model companies. The first model company grows carrot on at area of 8 hectares and it is designed for single-line harvester CM 1000E from ASA - LIFT. The second model company grows carrot at 80 hectares. The three-row harvester T 300 was designed for this line. The proposal is supported by the required calculation.
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Jakost mléčně kvašené kořenové zeleniny
Simandl, Tomáš
The thesis concerns the lactic acid fermentation of root vegetables and the influence on the quality of the final product in the course of the fermentation and after the fermentation. The aim is to evaluate the material composition of three species of vegetables and its change during fermentation. The next observed and evaluated factor is an effect on the quality, depending on the different kinds of vegetables and two ways of fermentation. Subsequently, the evaluation of microbial changes and changes in the quality depending on the time. The work was produced in developed in two experimental periods in The Department of post - harvest technology of horticultural products, The Horticultural faculty in Lednice.
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Monitoring and evaluation of nitrate content in root crops and cole crops distributed at retail outlets.
NOVÁKOVÁ, Jana
The object of this research was follow up the cumulation of nitrates in individual kinds of vegetables. Analysed was 240 samples of root crops, cole crops and potatoes distributed in the trade network in Humpolec in the years 2008 - 2010. The measurement results show that all the vegetables went beyond the nitrate permitted limit, according to a law n. 53/2002. The most frequently it was in potatoe samples (50 % samples). The next was a carrot (27 %), kohlrabi (25 %), broccoli (24 %) and celery (17 %). From aspect cumulation of nitrates is parsley unchallenged kind of vegetable. Permitted limit was transcendent in 10 % about less than 1 %. The origin of the vegetables was detected as well. Czech republic had the worst results (52,5 %) because of the high nitrate concentration in potatoes. It is grown by a domestic growers. Spain had 20 % in broccoli and kohlrabi. It is imported to our market. Although the high nitrate concentration in some vegetable samples the vegetable influence the human health in a positive way and it doesn?t make health hazard.
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