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Dlouhodobé skladování krytokořenného sadebního materiálu lesních dřevin
Pantová, Petra
This bachelor thesis deals with the determination of suitable conditions for overwinter storage of containerized planting stock of forest tree species, namely European beech and Norway spruce. The monitored trees were stored over the winter in freezer storage with set and recorded temperatures of -1.7 °C, -2.7 °C and -6.6 °C. Another was used the refrigerated storage in cooler storage where was the temperature set of +2.4 °C and maintained at 100% relative atmospheric humidity and the nonrefrigerated storage systems – open storage. The overwinter storage´s trees were planted in the spring and the plant´s vitality was appraised. At the end of the first vegetation period, the basic morphological parameters and aspects were evaluated. According to the processed and evaluated results, it is necessary to store the plants in a state of deep dormancy from the point of view of the appropriate storage period. As an inappropriate temperature for storage of the two tree species of interest, the temperature was determined at -6.6 °C. The optimum storage temperature in freezer storages is determined at -2.7 °C. The results show that Norway spruce is less suitable for a cooler storage with temperature of +2.4 °C due to fungal diseases, even after application of fungicide. The optimum time of thawing – acclimation time for temperature -2.7 °C is 1 week. Longer acclimatization 35 days is only suitable for plants storage at -6.6 °C because of losses during the first growing period. According to the results, optimal amount of nitrogen fertilization should be observed, since over-fertilization and non-fertilization lead to higher losses and poor growth of plants after planting, especially the European beech.
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Use of conservation technologies in meat proccesins and produktion of meat products
KUBECOVÁ, Dagmar
This thesis deals with the use of conservation technologies in meat processing and production of meat products. The aim is to gather available information on methods to extend the life of the issue of meat and meat products. In her first retrieval character are generally mentioned meanings conservation technologies and described the principles of conservation, protection and legal requirements associated with it. It further describes the various methods of preserving meat and meat products and their problems including the latest ways that are not yet instance for their high financial demands of commercially exploited. Methods for evaluating the effect of reducing or fully suppressing the activity of microbes. Following the issue of limiting the processing technology and last but not least, there is mention of Additives meat and meat products, antimicrobial substances and antioxidants. Furthermore, there are new trends in contemporary conservation and the conclusion is dedicated to the packaging of meat and meat products, which are monitored by means of long-term storage. The end is explained the principle of vacuum packaging.
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