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Интеллектуальная Система Тематического Исследования НАукометрических данных |
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Biochemical and organoleptic properties of varieties and hybrids of carrots and beets after their processing were studied. For making of vegetable purees were the best varieties of carrots table varieties Minchanka and Marlinka, beet table varieties Gazpadynya and Nesravnennaya. On the preservation of vitamin C, the best indicators were characteristic of the hybrid F1 Nadezhda and the Minchanka variety. Preservation of carotenoids is greatest in the hybrid F1 Nadezda and Marlinka varieties.