Assessing the processability of Russian varieties and hybrids of root cropsстатья
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Дата последнего поиска статьи во внешних источниках: 6 октября 2021 г.
Аннотация:Biochemical and organoleptic properties of varieties and hybrids of carrots and beetsafter their processing were studied. Minchanka and Marlinka carrot varieties, as well asGazpadynya and Nesravnennaya beet varieties were the best for making of vegetable purees. Interms of preservation of vitamin C, the best indicators were characteristic of the F1 Nadezhdahybrid and the Minchanka variety. Preservation of carotenoids is the greatest in the F1 Nadezdahybrid and Marlinka varieties.