Open AccessAssessing the processability of Russian varieties and hybrids of root crops
Author(s) -
С. М. Надежкин,
В. И. Терешонок,
А. В. Молчанова,
M. Yu. Markarova,
В. А. Степанов
Publication year - 2021
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/624/1/012156
Subject(s) - hybrid , organoleptic , horticulture , new variety , biology , mathematics , agronomy , food science , cultivar
Biochemical and organoleptic properties of varieties and hybrids of carrots and beets after their processing were studied. Minchanka and Marlinka carrot varieties, as well as Gazpadynya and Nesravnennaya beet varieties were the best for making of vegetable purees. In terms of preservation of vitamin C, the best indicators were characteristic of the F 1 Nadezhda hybrid and the Minchanka variety. Preservation of carotenoids is the greatest in the F 1 Nadezda hybrid and Marlinka varieties.