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Využití bioaditiv v produkci bazalky (Ocimum basilicum)
Pečenka, Jakub
This diploma work is focused on the use of bioadditives (products based on algae and bacteria) in the production of basil (Ocimum basilicum). In the literar rewiew, this bioadditives are described generally in terms of their material composition, effect and use in practise. The experimental part deals with a field experiment with basil, which took place in Lednice in the land of the Faculty of Horticulture, Mendel University in Brno in 2013. Basil was divided into 5 variants (4 + control). Individual variants were treated by Amalgerol Premium, EM -- farming Super aktiviert, Pro Milieu Terra and product from Rawat without trade name. The effect of these bioadditives on yield and nutritional parameters of basil were observed. Nutritional parameters were determined from fresh basil matter and from the dried matter. It was the total antioxidant capacity, content of phenols, flavonoids and dry matter. The results show that the application of these products has both positive and negative impact on the monitored parameters in basil. Yield parameters of these preparations were not significantly affected. The greatest effect has Amalgerol Premium and EM -- farming Super aktiviert on increase of total antioxidant capacity. EM -- farming variant was also found to increase total phenols and flavonoids.
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Využití bioaditiv v produkci bazalky (Ocimum basilicum)
Pečenka, Jakub
This diploma work is focused on the use of bioadditives (products based on algae and bacteria) in the production of basil (Ocimum basilicum). In the literar rewiew, this bioadditives are described generally in terms of their material composition, effect and use in practise. The experimental part deals with a field experiment with basil, which took place in Lednice in the land of the Faculty of Horticulture, Mendel University in Brno in 2013. Basil was divided into 5 variants (4 + control). Individual variants were treated by Amalgerol Premium, EM -- farming Super aktiviert, Pro Milieu Terra and product from Rawat without trade name. The effect of these bioadditives on yield and nutritional parameters of basil were observed. Nutritional parameters were determined from fresh basil matter and from the dried matter. It was the total antioxidant capacity, content of phenols, flavonoids and dry matter. The results show that the application of these products has both positive and negative impact on the monitored parameters in basil. Yield parameters of these preparations were not significantly affected. The greatest effect has Amalgerol Premium and EM -- farming Super aktiviert on increase of total antioxidant capacity. EM -- farming variant was also found to increase total phenols and flavonoids.
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Hodnocení vlivu doplňkových závlah s přídavkem bioaditiv v kulturách zeleniny
Koláčná, Lucie
The aim of this study was to evaluate the influence of the bioaditivs on the pepper (Capsicum annuum). For a given experiment were selected products based on bacteria strains , exactly : Azospirillum brasilense K2012 242/9 , Azospirillum largimobile B41 K2012, K2009 Leuconostoc mesenteroides 25/4 , Pseudomonas chlororaphis K2009 13/4, Pseudomonas lundensis K2009 9/4-B and algal bio-preparation R49S/2011 companies Rawat . Furthermore, the variant treated with arbuscular fungi , the inoculum was composed of Glomus intraradices BEG140, Glomus claroideum BEG210 , Glomus microaggregatum BEG56, Glomus intraradices S7, Glomus versiforme a saprophytic fungus Trichoderma harzianum. Next experiment contained a variant treated with phenyl and seven untreated control variant. The aim of this study was to evaluate the influence of the additives, namely the action of bacterial additives on the yield and nutritional parameters. The entire experiment was carried out in the Slovak village Závod. The results were analyzed statistically using programme STATISTICA 12. Based on the obtained results, it is evident that the variant algae + bacteria was found to increase revenues , compared to control treatment. The highest yield was achieved in the variations of Mycorrhiza + Trichoderma. The nutritional parameters were determined total antioxidant capacity in fruits, vitamin C and dry matter content . High levels of vitamin C were achieved in variants Phenyl 7, at least variants Algae + bacteria between these variants was statistically significant difference of almost 50 %. Total antioxidant capacity was clearly highest in control untreatment variant. Among the variants and Algae Control + bacteria was 37 %. In determining the content of dry matter was found that a minimum content of dry matter showed variant Algae + bacteria, 4.75%.
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