Evaluation of the selected biological, production and processing properties of Jerusalem artichoke

The diploma thesis is focused on the evaluation of selected biological, production and processing properties of Jerusalem artichoke tubers. For this purpose, a trial was established in the spring of 2021 in the locality Valečov situated in the district Havlíčkův Brod. Four varieties of Jerusalem artichoke were involved into the trial - Karin, Rút, Skarlet and Zlata. The varieties were grown in three variants. Individual cultivation operations, gradual plant growth and tuber harvest were recorded. For all varieties following parameters were evaluated: tuber yield, mean number of tu-bers per plant, mean tuber weight, tuber dry matter content, inulin content in fresh matter, inulin content in dry matter. The variety Rút achieved five best results in the six studied parameters: yield of 42.6 t/ha, tuber weight of 45.30 g, tuber dry matter content of 32.71 %, inulin content in fresh matter of 16.02 %, inulin content in dry matter of 49.06 %. Dry matter content of harvested tubers was measured. Jerusalem artichoke flour and semolina were produced from dry matter. Jerusalem artichoke flour or semolina replaced a half of a third of common flour in eight food products that were subjected to sensory evaluation.