. "3050"^^ . . "35"^^ . . "The project is focused on elimination of adverse effects which decrease quality of spring barley and malt when a system of incorporating tops by ploughing is used. This management practice is widely applied in agricultural practice without knowing factors which deteriorate quality parameters of spring barley. The project will be conducted on the basis of effects caused by incorporated tops on: - soil processes, especially mineralization and release dynamics of various N forms during the growing season, - yield formation and structure, - grain and malt quality. Considering the above aspects the following factors will be studied: variety, classical harvest of beet tops (without incorporating), early and late incorporating tops, different amounts of tops,N rates including a balance rate applied to tops, sowing techniques and seeding rates, various soil cultivation practices at incorporating tops, verification of progressive soil cultivation practices and establishment of spring barley stands. Field tria"@en . . . . . . "1"^^ . . "3846"^^ . "Projekt je zam\u011B\u0159en na odstran\u011Bn\u00ED negativn\u00EDch vliv\u016F zhor\u0161uj\u00EDc\u00EDch kvalitu sladovnick\u00E9ho je\u010Dmene a sladu z n\u011Bj vyroben\u00E9ho, p\u0159i pou\u017E\u00EDv\u00E1n\u00ED technologie zaor\u00E1v\u00E1n\u00ED chr\u00E1stu. Tato technologie je v zem. praxi zna\u010Dn\u011B roz\u0161\u00ED\u0159ena, ani\u017E jsou zn\u00E1my faktory zp\u016Fsobuj\u00EDc\u00ED zhor\u0161en\u00ED kvalitativn\u00EDch ukazatel\u016F takto p\u011Bstovan\u00E9ho jarn\u00EDho je\u010Dmene. P\u0159i \u0159e\u0161en\u00ED projektu se bude vych\u00E1zet z vlivu zaor\u00E1vky chr\u00E1stu na: - p\u016Fdn\u00EDch procesy, p\u0159edev\u0161\u00EDm mineralizaci a dynamiku uvol\u0148ov\u00E1n\u00ED r\u016Fzn\u00FDch forem N v pr\u016Fb\u011Bhu vegetace, - tvorbu v\u00FDnosu zrna a jeho strukturu, - kvalitu zrna a kvalitu sladu. Z toho aspektu budou sledov\u00E1ny faktory: odr\u016Fda, klasick\u00E1 sklize\u0148 chr\u00E1stu bez zaor\u00E1vky, v\u010Dasn\u00E9 a opo\u017Ed\u011Bn\u00E9 zaor\u00E1n\u00ED chr\u00E1stu, r\u016Fzn\u00E9 d\u00E1vky chr\u00E1stu, d\u00E1vky N, v\u010Detn\u011B vyrovn\u00E1vac\u00ED d\u00E1vky na chr\u00E1st, techniky set\u00ED a normy v\u00FDsevku, r\u016Fzn\u00E9 zp\u016Fsoby zpracov\u00E1n\u00ED p\u016Fdy p\u0159i zaor\u00E1vce chr\u00E1stu, ov\u011B\u0159en\u00ED progresivn\u00EDch zp\u016Fsob\u016F zpracov\u00E1n\u00ED p\u016Fdy a zakl\u00E1d\u00E1n\u00ED porost\u016F jarn\u00EDho je\u010Dmene. Poln\u00ED pokusy budou prov\u00E1d\u011Bny na 3 lokalit\u00E1ch: Krom\u011B\u0159\u00ED\u017E (v\u00FDrobn\u00ED oblast \u0159epa\u0159sk\u00E1), \u017Dab\u010Dice (v\u00FDrobn\u00ED o"@cs . "Incorporating beet tops and its effects on malting quality of spring barley and modification of management practice"@en . . "0"^^ . "35"^^ . "Zaor\u00E1vka chr\u00E1stu cukrovky, jej\u00ED vliv na sladovnickou kvalitu jarn\u00EDho je\u010Dmene a modifikace p\u011Bstebn\u00ED technologie"@cs . "0"^^ .