Evaluation of some cultivars of zucchini for industrial processing. 1. Production of marinades
1991
Kmiecik, W. | Lisiewska, Z. (Agricultural Academy, Krakow (Poland). Dept. of Fruit and Vegetable Processing)
Two Polish bred standard cultivars Astra and Paskowana and two hybrids of Dutch origin, Storr's Green F1 and Greyzini F1 were evaluated as raw material for marinades. After storage for 6 months, marinated sliced fruit preserved to a sufficient degree the constituents of raw zucchini, with the exception of vitamin C, whose losses reached about 75 percent. In comparison with fruit 131-160 mm in length marinades produces from fruit 100-130 mm in length contained more crude protein (by 17 percent) and vitamin C (by 12 percent) but less sugars (by 8 percent). Differences in the content of dry matter, acids, sodium chloride and in pH were insignificant
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