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
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