Suitability of several vegetable species for drying
1986
Bakowski, J. | Michalik, K. (Instytut Warzywnictwa, Skierniewice (Poland))
The leaves of garden dill, leaf parsley, parsley, ribbed celery and celeriac were tested. Fresh leaves of these vegetable species had a high content of dry matter and vitamin C. High losses of vitamin C were observed during dehydration process and during storage. After 6 months storage the vitamin C content decreased by about 90 percent. The average carotene content was 91.3 mg/100 g dry matter. After dehydration it decreased by 10 percent, after 6 months storage - by 20 percent. Chlorophyll content in leaves decreased during dehydration and storage period but did not change the colour. The dehydrated leaves had high contents of calcium, phosphorus, potassium, magnesium and iron
اظهر المزيد [+] اقل [-]الكلمات المفتاحية الخاصة بالمكنز الزراعي (أجروفوك)
المعلومات البيبليوغرافية
تم تزويد هذا السجل من قبل Central Agricultural Library