Effect of harvest time on the value of zucchini fruit for souring
1994
Kmiecik, W. | Lisiewska, Z. (Akademia Rolnicza, Krakow (Poland). Katedra Surowcow i Przetworstwa Owocowo-Warzywnego)
In soured fruit obtained from zucchini harvested towards the end of the harvest period compared with these from the early harvest the content of dry matter was greater by 17 percent, of acids by 15 percent, of vitamin C by 44 percent of pectic compounds by 68 percent and of magnesium by 24 percent, while the content of calcium in them was smaller by 29 percent and that of iron by 12 percent
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