- Tytuł:
- Antioxidant nutritional quality and the effect of thermal treatments on selected processing tomato lines
- Autorzy:
-
Pavlović, R.
Mladenović, J.
Pavlović, N.
Zdravković, M.
Jošić, D.
Zdravković, J. - Powiązania:
- https://bibliotekanauki.pl/articles/11832077.pdf
- Data publikacji:
- 2017
- Wydawca:
- Uniwersytet Przyrodniczy w Lublinie. Wydawnictwo Uniwersytetu Przyrodniczego w Lublinie
- Opis:
- The aim of this study was to choose the genotypes of industrial tomato for the content of bioactive components (ascorbic acid, β-carotene, lycopene, total phenols and flavonoids) in fruits and its preservation during thermal treatment (by drying with parallel warm air at 60°C) and making of tomato juice (by pasteurization – cooking at 100°C for 7 minutes). For this research, a comparative trial has been set up with 7 genotypes, 1 commercial variety (SP-109) and 6 selected lines (SPP, SPSM, SPRZ, SPRM-20, S-60 and SPO) of high inbreeding generations. Experimental design has been done according to standard method of growing industrial tomato in random block system with three replications. By analysing the cumulative results of all researched genotypes for processing industry, the best for drying and fresh consumption was SPRZ and for juice extraction, SPSM was the best line.
- Źródło:
-
Acta Scientiarum Polonorum. Hortorum Cultus; 2017, 16, 3; 119-128
1644-0692 - Pojawia się w:
- Acta Scientiarum Polonorum. Hortorum Cultus
- Dostawca treści:
- Biblioteka Nauki
Artykuł