[Influence of storage terms on the chemical composition of fruits of new strawberry varieties]
2006
Skupen, E., University of Agriculture in Szczecin (Poland) | Zholik, G.A., Belarus State Academy of Agriculture, Gorki (Belarus)
Research results of determination of quality indices of strawberry varieties (Pandora, Elsanta, Vicoda (Tarda Vicoda) and Senga-Sengana) immediately after harvesting and in 4 and 8 months after storing at a temperature of 18 deg C were presented. Research results did not state any substantial differences in acidity degree, extract, dry matter, general and reducing sugars, sucrose and vitamin C between fresh-frozen and stored fruits. Vicoda variety was characterized by the low amount of acidity (0,69% of apple acid), Elsanta and Senga-Sentaga contained higher amount of extract (9,6 and 9,5%). Sucrose level in fresh fruits was 1,36% that was higher in comparison with fresh-frozen ones (0,53-0,61%). Sucrose level in Vicoda variety was only 0,17% while in other varieties it was 0,91-1,27%. Statistically significant lowering of vitamin C in all studied varieties in storage conditions up to 4 months was stated but after the longer periods of storage the changes were less significant. Biennial studies showed that Pandora variety showed the highest indices of vitamin C content both in fresh and frozen fruits
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