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Bachelor-, Master-, Diplomarbeiten @en

Bachelor-, Master-, Diplomarbeiten @en │ 21. December 2021

Thesis Announcement: Reduction of peat in presspot substrates

Topic: “Reduction of peat in presspot substrates” Start: March 2022 Background: The mining of peat contributes to climate change and has a negative impact on biodiversity in the areas where it is extracted. Peat plays an important role in the production of growing media, which is why horticulture is one of the largest consumers in […]

Topic: “Reduction of peat in presspot substrates”

Start: March 2022

Background:

The mining of peat contributes to climate change and has a negative impact on biodiversity in the areas where it is extracted. Peat plays an important role in the production of growing media, which is why horticulture is one of the largest consumers in Germany. Press pot substrates, which are used in young plant cultivation in vegetable growing, usually contain more than 70 % peat. In order to reduce the peat share in press-pot substrates or to be able to dispense with peat completely, peat substitutes (compost, fibrous materials, etc.) have to be combined in such a way that the properties of the substrate resemble those of peat. This is often a challenge, as the qualities of the substitutes can vary depending on the regional availability. Currently, there is little assistance available to horticultural companies in the production of mixtures, which is why a reduction in the peat content is associated with a considerable economic risk.

The aim of this work is to make a quick and cost-extensive demonstration of the effects of mixtures, and thus to develop substrate mixtures without or with a little peat content as possible. Different industrial test designs will be used for this purpose.

Tasks include:

  • Investigation of quality parameters of sub-start mixtures.
  • Investigation of seedling growth in press-stop substrates (greenhouse trial).
  • Performing different extraction procedures and measurements.

The work is carried out at the Leibniz Institute of Vegetable and Ornamental Crops in Großbeeren.

Contact:

If you are interested please contact me by mail: Dr. André Sradnick, Leibniz Institute of Vegetable and Ornamental Crops Großbeeren/Erfurt e.V., Department HORTSYS, Theodor-Echtermeyer-Weg 1, 14979 Großbeeren, Tel.: 033701 78362, sradnick@igzev.de

 

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Bachelor-, Master-, Diplomarbeiten @en │ 21. December 2021

Thesis Announcement: Elucidation of the role of amines in the degradation of glucosinolates in Brassica vegetables

Topic: „Elucidation of the role of amines in the degradation of glucosinolates in Brassica vegetables“ Initial situation: The composition of our diet and the effect of containing plant secondary metabolites on our health are of increasing importance. In order to assess nutritional effects of these constituents, it is essential to know their stability and behavior […]

Topic: „Elucidation of the role of amines in the degradation of glucosinolates in Brassica vegetables“

Initial situation:

The composition of our diet and the effect of containing plant secondary metabolites on our health are of increasing importance. In order to assess nutritional effects of these constituents, it is essential to know their stability and behavior during food processing.

Secondary plant constituents, such as glucosinolates, are present in brassica vegetables such as broccoli, red or white cabbage. When cells are destroyed by chewing or cutting, enzymatic degradation from glucosinolates results in, among other things, the volatile isothiocyanates, which show positive effects, such as a cancer-preventive effect, on human health.

Brassica vegetables are often thermally processed, inhibiting enzymatic degradation processes and enabling thermal degradation processes. Isothiocyanates are unstable under these conditions and can form amines. Even without thermal treatment, amines can be formed during glucosinolate degradation, as we have recently demonstrated. What role these amines might play in food is completely unclear so far.

Therefore, the aim of this work is to investigate the degradation of glucosinolates and isothiocyanates under thermal and non-thermal conditions and to quantify the amine formation by LC-MSn.

Tasks include:

  • Investigate thermal isothiocyanate degradation at different pH values under model conditions.
  • Investigate the role of amines in enzymatic glucosinolate degradation in Brassica vegetables.
  • Quantification of glucosinolates and glucosinolate degradation products (isothiocyanates, amines, thioureas, …) by LC-MS and GC-MS

The work will be carried out at the Leibniz Institute of Vegetable and Ornamental Crops in Großbeeren.

Contact:

Please send applications to Dr. Franziska Hanschen, Leibniz Institute of Vegetable and Ornamental Crops Großbeeren/Erfurt e.V., Quality Department, Theodor-Echtermeyer-Weg 1, 14979 Großbeeren, Tel.: 033701 78241, hanschen@igzev.de

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