Využití vybraného modelového zeleninového druhu

The diploma thesis on The use of selected model vegetable species follows the bachelor thesis Possibilities of using the species Scorzonera hispanica L. from 2015. First part of this thesis looked into available information about this vegetable and was focused more closely on substances contained in it. The practical part of the experiment consisted of field trial and laboratory experiment. The field section used was divided into four variants, where the influence of irrigation and fertilization on the morphological and nutritional parameters was monitored. Morphological parameters and content of the black salsifies were determined in the laboratory experiment. The statistical evaluation showed positive effect of irrigation on higher levels of potassium, phosphorus and inulin. Variants without irrigation contained more fiber, magnesium and nitrates. Different processing methods of black salsify were used to determine inulin. Most inulin was found in the frozen variety and the least in cooked. To examine the possibility of introducing a black salsify into gastronomic facilities, a black salsify product was created and engaged in gastronomy for one month