Effect of fruit maturity and cooking time on quality of spaghetti squash
1988
Edelstein, M. | Nerson, H. (Ministry of Agriculture, Haifa (Israel). Agriculture Research Organization, Newe Ya'ar Experiment Station, Dept. of Field Crops)
In the spring-summer season of 1986, the fruits of three cultivars of spaghetti squash, 'Vegetable Spaghetti', 'Go-Getti' and 'Orangetti', were harvested when half-mature (approximately 2 1/2 weeks past anthesis) and when fully mature (approximately 6 weeks past anthesis). The fruits were quartered, the seeds removed, and the quarters placed in boiling water for 10, 20 or 30 minutes. The "spaghetti" of half mature fruits was of inferior quality: narrower and softer. Quality was adversely affected by cooking for more than 10 minutes. On the other hand, fully mature fruits were high in quality, and their high quality was retained through 10-30 minutes of cooking. As the fruit of 'Go-Getti' change color distinctly, from bicolor (orange and green) to orange upon full0994 maturity, selection of this cultivar would best ensure that the highest quality spaghetti squash reaches the ma
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