Sunflower properties at different stages of maturity and storage.
2018
The investigation of biochemical properties of local sunflower has shown that raw material for the maturation period is characterized by the specificity of the ratio of the content of the kernel and husk. Due to free lipids at the time of harvest maturity, the oiliness is significantly increased, that can be explained by decreasing of the mass of bound lipids. It should be noted, that the full synthesis of triglycerides is sharply reduced the raw materials acid number and in the 1.5-month storage process, the increase in the acidic number is close to 1,0 mg KOH. This causes the moisture content of the above the optimal edge of the storage process. There has been experimentally proved, that in immature seeds markedly high level of chlorophyll content was observed.
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