Content of chosen of chemical components in fresh macaroni summer squash after harvest and after storage as well as stabilized in dependence from irrigation and cultivar
2007
Wojdyla, T. | Wichrowska, D.,Uniwersytet Technologiczno-Przyrodniczy, Bydgoszcz (Poland). Katedra Przechowalnictwa i Przetworstwa Produktow Roslinnych | Rolbiecki, R. | Rolbiecki, S. | Weltrowska-Medzinska, B.,Uniwersytet Technologiczno-Przyrodniczy, Bydgoszcz (Poland). Katedra Melioracji i Agrometeorologii
The aim of the study was to determine of chosen chemical components in fresh macaroni summer squash after harvest and after storage as well as stabilized in dependence from irrigation and cultivar. Field experiments were carried out in the two successive vegetation seasons (2004 and 2005). Research material was eatable parts of fresh fruits, which were stored during six months in temperature 10 deg C and relative air himidity 85 deg C, as well as marinade and frozen parts. Squash fruits after harvest from drip-irrigated plots were characterized by decreased content of dry matter, total sugars and reducing sugars as well as by increased content of vitamin C, carotenoids and beta-carotin as compared to those harvested from non-irrigated plots. After storage, the content of dry matter was increased on average by 0.8 percent, and the reducing sugars content was slightly increased by 22.6 percent
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