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Vliv vybraných faktorů na rychlost kažení plodové zeleniny
ŠUTKOVÁ, Jana
Fruiting vegetables are among the most consumed vegetables worldwide, so it is important to constantly optimise storage conditions. The aim of the thesis was to assess the effect of tomato treatments (tap water, Cibulex) and storage temperatures (6.5 °C, 15 °C, 21 °C) on the rate of spoilage, to evaluate the preferences of respondents (n=347) regarding the consumption and purchase of tomatoes and to assess the supply of tomatoes in the market network. Tomato samples treated with Cibulex solution showed a lower increase of selected groups of microorganisms compared to control samples. In the questionnaire survey, it was found that 97% of the respondents consumed tomatoes and preferred domestic cherry tomatoes, with a sweet taste and juicy consistency. When purchasing tomatoes, respondents are mainly influenced by the price, quality and appearance of tomatoes. A relatively large proportion of respondents (63 %) store tomatoes at refrigerator temperature, which is not suitable because of the loss of flavour and taste of tomatoes. A survey of the tomato offer in nine supermarket chains (Tesco, Albert, Penny, Kaufland, Globus, Flop, Coop, Norma and Lidl) revealed a wide range of tomatoes during the summer and winter periods. The widest range (n=12) was found in the Globus and Lidl chains during the winter period.
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Sledování intenzity fotosyntézy u vybrané skleníkové kultury
Skaličková, Zuzana
The literary part of the thesis contains basic information on the tomato (Lycopersicon esculentum Mill.) hydroponic culture and the nutrient solution parameters for hydroponic culture of the tomato. A big part of the thesis is dedicated to the photosynthesis process, its phases and factors affecting the process. It also describes various methods of photosynthesis related parameters. The chapter titled methodics records the observed varieties and the conditions they were cultivated in. The devices used to measure as well as the experiment methodology are described in the thesis. The practical part of the thesis is dedicated to observing physiological characteristics of the tomato such as: the photosynthesis intensity, transpiration levels and the stomatal conductivity of gaps. All characteristics were measured at spot conditions of the plants.
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Hodnocení fyzikálních a chemických vlastností rajčat
Nekužová, Daniela
This bachelor thesis is focusing on the evaluation of physical and chemical properties of tomatoes in the ripening and maturation period. In the theoretical part are mentioned information about origin and extension of tomatoes, botanical characteristics, described growing technology, the characteristics of the tomatoes during ripening, harvesting and storage, material composition and specification of measured values. Practical part is divided in two parts. Assessment of material composition and determination of gaseous components emanated from the tomatoes into the environment. The determination was made for these varieties: Hardy, Orkádo, Pálava and Sonet. Determination of material composition are weight, proportions, coat firmness, refraction and titrating acidity. Determination of gaseous components emanated from the tomatoes during ripening, harvesting and storage are determination of ethylene production and intensity of respiration tomatoes.
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Změny fyzikálních parametrů a látkového složení plodové zeleniny v průběhu skladování
Spáčalová, Soňa
This bachelor thesis deals with changes of physical parameters and fabric composition of fruit vegetables during storage. The thesis is divided into a literary and practical part. In the literary part is described the history of individual species of fruit vegetables, their characteristics, fabric composition, demands on environment and varieties. Further, the possibilities of storage of fruit vegetables, qualities, organoleptic properties and sensory analysis of fruit vegetables are studied. The practical part deals with the quality of two varieties of tomatoes - Start F1 and Zlatava. The weight loss, the peel strength of the fruit, the changes in the soluble solids content, all acids and ascorbic acid are monitored. The color of the external and internal fruit is also observed.
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Technologické parametry a konzervárenské zpracování plodové zeleniny
Pechová, Lenka
The thesis is focused on technological parameters and canning of fruit vegetables. The literary section describes the different kinds of vegetables grown, its material composition, crop changes, storage and conservation options. The practical part of the laboratory and sensory evaluated gherkins variety ZUZANA F1, ORFEUS F1, REGINA F1, KAREN F1, PARTNER F1 and KARLOS F1. Laboratory quality parameters were evaluated different varieties and sizes, weight, color, firmness, soluble solids content, malic acid concentration and all titratable acids. Preservation was chosen sterilization in sweet and sour marinade. The results were statistically evaluated tabular and graphical.
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Kvalita plodové zeleniny v průběhu uskladnění
Vrbíková, Žaneta
The thesis was aimed to the problems of storing and changes in quality characteristics (weight, measurements, colour, firmness, soluble solids content and acidyty) for selected specie and varieties of fruit vegetables. From fruit vegetables were evaluated tomatoes (Lycopersicon esculentum, L.) and varieties 'Bejbino F1', 'Duo', 'Torino F1', 'Tornado F1', 'Toro F1' a 'Zlatava'. All varieties were harvested in the same time, stockholding in refrigeration and regularly instrumentally and sensorially evaluated. The results were processed graphically and statistically.
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