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Využití symbiotických mikroorganismů a podpůrných nanočástic při zvyšování odolnosti zeleniny v podmínkách vodního stresu
 Stašková, Nicole
This thesis deals with the influence of symbiotic microorganisms and supporting nanoparticles on vegetable. Lettuce (Lactuca sativa var. capitata L.), variety "ALAMER" was chosen to be the model vegetable. Symbiotic microorganisms Rhizophagus irregularis and Bacillus subtilis were applied to lettuce plants, and GO-N-1 nanoparticles containing graphene oxide and dicyandiamide were applied to lettuce leaves. The following parameters were evaluated on lettuce plants: height of the above-ground part of plants, weight of the above-ground part of the plants, normalized differentiation index (NDVI), quantum yield of photosynthesis (QY), nitrate content in fresh lettuce leaves and the occurance of mycorrhizical structures.
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