Changes of black currant puree chemical components after frozen storage
2005
Kampuse, S. | Skrupskis, I.(Latvia Univ. of Agriculture (Latvia)) | Seglita, D.(Dobele State Horticultural Plant Breeding Research Station (Latvia))
An objective of this study was to determine quality changes of black currant purees after frozen storage and differences between cultivars. The study was done in the Dobele State Horticultural Plant Breeding Research Station (Dobele HPBRS), during 2001. Fresh and frozen berries and frozen puree from 22 black currants cultivars were analysed to total titrable acids, ascorbic acid and total anthcyanin content. Black currant purees did not significantly differ in total titrable aacids content. Frozen purees contained significantly less ascorbic acid than fresh and frozen berries. Puree of cultivars "Belorusskaya sladkaya" and "Detskosel'skaya" contained the most, and "Sanyuta" - the least ascorbic acid. The average losses of ascorbic acid in puree was significantly higher than in frezh and frozen berries. Purees of cultivars "Triton", "Vernisazh", and "Almiai" had the highest content of anthocyanins
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Эту запись предоставил National Academy of Sciences of Belarus