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Vysoké Učení Technické V Brně Brno University of Technology View metadata, citation and similar papers at core.ac.uk brought to you by CORE provided by Digital library of Brno University of Technology VYSOKÉ UČENÍ TECHNICKÉ V BRNĚ BRNO UNIVERSITY OF TECHNOLOGY FAKULTA CHEMICKÁ ÚSTAV CHEMIE POTRAVIN A BIOTECHNOLOGIÍ FACULTY OF CHEMISTRY INSTITUTE OF FOOD SCIENCE AND BIOTECHNOLOGY ZÁKLADNÍ CHEMICKÉ PARAMETRY PLODŮ NĚKOLIKA ODRŮD BÍLÉHO RYBÍZU BAKALÁŘSKÁ PRÁCE BACHELOR'S THESIS AUTOR PRÁCE KLÁRA HORÁKOVÁ AUTHOR BRNO 2014 VYSOKÉ UČENÍ TECHNICKÉ V BRNĚ BRNO UNIVERSITY OF TECHNOLOGY FAKULTA CHEMICKÁ ÚSTAV CHEMIE POTRAVIN A BIOTECHNOLOGIÍ FACULTY OF CHEMISTRY INSTITUTE OF FOOD SCIENCE AND BIOTECHNOLOGY ZÁKLADNÍ CHEMICKÉ PARAMETRY PLODŮ NĚKOLIKA ODRŮD BÍLÉHO RYBÍZU THE BASIC CHEMICAL PARAMETERS OF BERRIES FROM SOME WHITE CURRANT CULTIVARS BAKALÁŘSKÁ PRÁCE BACHELOR'S THESIS AUTOR PRÁCE KLÁRA HORÁKOVÁ AUTHOR VEDOUCÍ PRÁCE PhDr. MIROSLAV HRSTKA, Ph.D. SUPERVISOR BRNO 2014 Vysoké učení technické v Brně Fakulta chemická Purkyňova 464/118, 61200 Brno 12 Zadání bakalářské práce Číslo bakalářské práce: FCH-BAK0823/2013 Akademický rok: 2013/2014 Ústav: Ústav chemie potravin a biotechnologií Student(ka): Klára Horáková Studijní program: Chemie a technologie potravin (B2901) Studijní obor: Biotechnologie (2810R001) Vedoucí práce PhDr. Miroslav Hrstka, Ph.D. Konzultanti: Název bakalářské práce: Základní chemické parametry plodů několika odrůd bílého rybízu Zadání bakalářské práce: V teoretické části uveďte taxonomické zařazení a botanickou charakteristiku bílého rybízu. Pojednejte o historii pěstování, šlechtění jednotlivých odrůd a chemickém složení plodů. V experimentální části proveďte stanovení základních chemických parametrů (sušiny, pH, titrační kyselosti, formolového čísla a obsahu redukujících cukrů) v plodech vybraných odrůd bílého rybízu. Termín odevzdání bakalářské práce: 23.5.2014 Bakalářská práce se odevzdává v děkanem stanoveném počtu exemplářů na sekretariát ústavu a v elektronické formě vedoucímu bakalářské práce. Toto zadání je přílohou bakalářské práce. - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - Klára Horáková PhDr. Miroslav Hrstka, Ph.D. doc. Ing. Jiřina Omelková, CSc. Student(ka) Vedoucí práce Ředitel ústavu - - - - - - - - - - - - - - - - - - - - - - - V Brně, dne 31.1.2014 prof. Ing. Jaromír Havlica, DrSc. Děkan fakulty ABSTRAKT Tato práce se zabývá chemickou analýzou šťávy z plodů šlechtěných odrůd bílého rybízu (Ribes vulgare). V teoretické části je uvedeno taxonomické zařazení a botanická charakteristika bílého rybízu včetně zástupců rodu Ribes, rozšíření a místech výskytu. Dále je pojednáno o historii pěstování rybízu, řezu rybízu, výsadbě, rozmnožování a šlechtění jednotlivých odrůd. Zmíněny jsou i choroby a škůdci rybízu. Pečlivěji jsou popsány odrůdy bílého rybízu, které byly použity v experimentální části. V experimentální části byla provedena stanovení vybraných chemických analýz, jako je výtěžnost, obsah rozpustné sušiny, pH, titrační kyselost, formolové číslo, obsah redukujících cukrů a sušina ve šťávě z plodů osmi šlechtěných odrůd bílého rybízu. Odrůdy byly porovnány mezi sebou, vždy byla vyhodnocena nejvyšší a nejmenší hodnota dané analýzy. KLÍČOVÁ SLOVA Bílý rybíz, chemická analýza, šťáva z plodů, složení 3 ABSTRACT In this theses the author deals with a chemical analysis of juice from cultivars of the white currant (Ribes vulgare). The theoretical part explains the taxonomic classification and botanical characteristics of the white currant including the genus of Ribes, also its spread and habitat. The thesis also refers to the history, the growing of the currant, its prune and planting, as well as the propagation and cultivating of its particular cultivars. There are also mentioned diseases and pests which the currant suffers from. The cultivars of the white currant, which were used in an experimental part, are described primarily thoroughly. In the experimental part there was the determination of chosen chemical analysis conducted, for example the yield, the content of the dry matter, pH, titratable acidity, the formol number, the content of reducing sugar and the dry matter in the fruit of eight cultivated cultivars of the white currant. The cultivars were compared with each other. Than the highest and the lowest value of the analysis was evaluated. KEY WORDS White currant, chemical analysis, juice of fruits, composition 4 HORÁKOVÁ, K. Základní chemické parametry plodů několika odrůd bílého rybízu. Brno: Vysoké učení technické v Brně, Fakulta chemická, 2014. 61 s. Vedoucí bakalářské práce PhDr. Miroslav Hrstka, Ph.D. PROHLÁŠENÍ Prohlašuji, že jsem bakalářskou práci vypracovala samostatně a že všechny použité literární zdroje byly správně a úplně citovány. Bakalářská práce je z hlediska obsahu majetkem Fakulty chemické VUT v Brně a může být využita ke komerčním účelům jen se souhlasem vedoucího bakalářské práce a děkana FCH VUT. ....................................... podpis studenta Poděkování: Na tomto místě bych chtěla poděkovat PhDr. Miroslavu Hrstkovi, Ph.D. za ochotu, trpělivost, pomoc, cenné rady, vstřícnost a odborné vedení při psaní této práce. 5 OBSAH 1 ÚVOD ............................................................................................................................8 2 TEORETICKÁ ČÁST ..................................................................................................9 2.1 Historie pěstování rybízu ..........................................................................................9 2.2 Botanická charakteristika ..........................................................................................9 2.3 Vědecká klasifikace ..................................................................................................9 2.4 Zástupci rodu meruzalka (Ribes) ............................................................................ 10 2.4.1 Meruzalka alpská ............................................................................................ 10 2.4.2 Meruzalka zlatá ............................................................................................... 10 2.4.3 Meruzalka mnohokvětá ................................................................................... 11 2.4.4 Rybíz černý ..................................................................................................... 11 2.4.5 Josta ................................................................................................................ 11 2.4.6 Rybíz vonný .................................................................................................... 11 2.4.7 Rybíz skalní .................................................................................................... 11 2.4.8 Rybíz červený ................................................................................................. 11 2.4.9 Meruzalka krvavá ............................................................................................ 11 2.4.10 Srstka angrešt .................................................................................................. 12 2.4.11 Rybíz bílý........................................................................................................ 12 2.5 Rozšíření a místa výskytu ....................................................................................... 12 2.6 Význam pěstování .................................................................................................. 13 2.7 Výsadba ................................................................................................................. 13 2.8 Stavba rybízu.......................................................................................................... 14 2.8.1 Kořen .............................................................................................................. 14 2.8.2 Výhony ........................................................................................................... 14 2.8.3 Kůra (borka) .................................................................................................... 14 2.8.4 Pupeny ............................................................................................................ 14 2.8.5 List .................................................................................................................. 15 2.8.6 Květ a květenství ............................................................................................. 15 2.8.7 Opylovací poměry ........................................................................................... 15 2.8.8 Plod ................................................................................................................. 15 2.8.9 Barva plodu ..................................................................................................... 15 2.8.10 Dužina plodu ................................................................................................... 16 2.9 Řez ......................................................................................................................... 16 2.9.1 Řez keřových rybízů ........................................................................................ 16 2.9.2 Řez stromkových rybízů .................................................................................. 16 2.10 Výživa .................................................................................................................... 17 2.11 Choroby ................................................................................................................
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