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National Repository of Grey Literature 2 records found  Search took 0.00 seconds. 
Vliv mimokořenové výživy na technologickou kvalitu cukrovky
 Běloch, Martin
This Bachelor thesis deals with the influence of non-root nutrition on the technological quality of sugar beet. The first part of this thesis is focused on general facts. This section discusses the origin of sugar beet, its botany, agriculture technology, fertilization, establishment, control of diseases and pests including control of weeds. Additionally, this section includes information about chemical composition and technological quality of the tubers and their subsequent use. In the practical part, the small field attempt was established, in which the influence of nonroot nutrition of sugar beetis tested on the technological quality of the tubers.
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Vliv třídění brambor na změny jejich technologické kvality
 Memedliaeva, Edelina
The aim of the thesis was to work out a research of the literature and determine the influence of the size fraction of potatoes on their technological quality. In cooperation with a company Beskyd Fryčovice, a.s. the samples of their processed potato varieties were provided. Mass fractionation of the available potato tuber samples was performed and the selected quality parameters, which are important in terms of potato storage and processing, were then determined. The focus was on the amount of starch, nitrogen, magnesium, calcium and potassium in the dry matter. The study also includes the determination of the cooking value of tubers. One of the parts of the instrumental analysis was the determination of the texture properties of the tubers. Products of different size fractions of potatoes were produced and their sensorial qualities evaluated. The result of the study has confirmed that both weight grading and the variety have a decisive influence on the potato cooking value. The result of the experiments has also shown great variability in quality between the varieties. It has been confirmed that the chemical composition of the tuber sis also affected by their weight. During he experiments, there have also been produced the refined potato products, and the evaluation of their quality during storage has been performed.
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