. "2004-04-01+02:00"^^ . . "0"^^ . "http://www.isvav.cz/projectDetail.do?rowId=1G46058"^^ . "2009-11-04+01:00"^^ . . "Enhancement of competition ability of potato growers due to tuber production with higher consumption quality."@en . . "1"^^ . . "2"^^ . . . . . . "67"^^ . . "67"^^ . "2008-03-14+01:00"^^ . "2008-12-31+01:00"^^ . "The course of solving and results comply with the agreement. The aim was fulfilled, required results processed in the form of valuable publications, partially as practicable recommedations for potato growers."@en . "Budou inovov\u00E1ny technologie v\u00FDroby brambor s c\u00EDlem dos\u00E1hnout jejich vy\u0161\u0161\u00ED spot\u0159ebitelsk\u00E9 jakosti a to zv\u00FD\u0161en\u00EDm obsahu selenu v hl\u00EDz\u00E1ch brambor d\u00E1le nalezen\u00EDm postup\u016F prokazateln\u011B zvy\u0161uj\u00EDc\u00EDch obsah polyfenol\u016F, kyseliny askorbov\u00E9 a karotenoid\u016F a minimalizuj\u00EDc\u00EDch jejich ztr\u00E1ty p\u0159i kuchy\u0148sk\u00E9 \u00FAprav\u011B. Bude vybr\u00E1n genotyp, kter\u00FD s vy\u0161\u0161\u00ED intenzitou dok\u00E1\u017Ee utilizovat Se aplikovan\u00FD do p\u016Fdy i foli\u00E1rn\u011B aplikovan\u00FD roztok selenu.Budou vyhodnoceny obsahy selenu v syrov\u00FDch hl\u00EDz\u00E1ch a d\u00E1le po kuchy\u0148sk\u00E9 \u00FAprav\u011B (va\u0159en\u00E9 brambory, sma\u017Een\u00E9 hranolky), a to z hlediska zm\u011Bn obsahu selenu oproti p\u016Fvodn\u00EDmu obsahu v syrov\u00FDch hl\u00EDz\u00E1ch. V r\u00E1mci bilancov\u00E1n\u00ED a distribuce selenu v rostlin\u00E1ch bramboru bude sledov\u00E1n jeho obsah i v nati." . . . " obsah selenu" . "jakost brambor; obsah selenu; obsah polyfenol\u016F; obsah karotenoid\u016F"@en . . . "Pos\u00EDlen\u00ED konkurenceschopnosti p\u011Bstitel\u016F brambor produkc\u00ED hl\u00EDz s vy\u0161\u0161\u00ED spot\u0159ebitelskou jakost\u00ED" . "jakost brambor" . "1G46058" . "Potato production technologies will be innovated to achieve their higher consumer quality, namely by increasing selenium content of potato tubers, finding ways significantly increasing content of polyphenols, ascorbic acid and carotenoids and minimizingtheir loss during cooking. A genotype able to utilize with higher intensity selenium applied into soil and foliar applied selenium solution will be selected. Selenium contents of raw potato tubers and after cooking (boiled potatoes, fried pommes frites) will be evaluated, namely as regard as changes in selenium content compared to initial content of raw potato tubers. Selenium content of foliage will be investigated in the framework of balance and selenium distribution in potato plants."@en . . . . "Pr\u016Fb\u011Bh \u0159e\u0161en\u00ED a v\u00FDsledky odpov\u00EDdaj\u00ED smlouv\u011B.C\u00EDl byl napln\u011Bn, po\u017Eadovan\u00E9 v\u00FDstupy byly zpracov\u00E1ny jako cenn\u00E9 publikace, z \u010D\u00E1sti jako praktick\u00E1 doporu\u010Den\u00ED pro p\u011Bstitele brambor."@cs . . . " obsah polyfenol\u016F" .