Open AccessThe study of physalis varieties for pickling purposes
Author(s) -
И. А. Попов,
M. V. Anosova,
Aleksandr Mikhaylovich Zhukov,
D. S. Shchedrin,
В. И. Манжесов
Publication year - 2020
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/422/1/012024
Subject(s) - physalis , ascorbic acid , palatability , chemistry , food science , organoleptic , pickling , taste , horticulture , composition (language) , biology , linguistics , philosophy
Physalis is a rare vegetable crop. Its fruits have high palatability and are characterized by a rich biochemical composition. They contain sugars, organic acids, macro-and microelements, ascorbic acid and other vitamins. The fruits of physalis contain pectin, which has a beneficial effect on the human body, removing radionuclides and salts of heavy metals. Three varieties of physalis were studied. The main selection criteria were taste, yield, chemical composition and suitability for growing in the Central Chernozem region. According to the results, the Korolek variety retains high organoleptic and nutritional properties after pickling.