PUMPKIN VARIETIES AND HYBRIDS RELEASED IN MOLDOVA, SUITABLE FOR PROCESSING
https://doi.org/10.18619/2072-9146-2012-3-62-67
Abstract
In the process of improving crop varieties, an essential role belongs to the fruit quality, which is expressed by biological and nutritional value of raw material used in fresh or processed condition, Plant disease resistance, high productivity, good morphological and other agricultural features are also important. We have presented the results of technical evaluation of five varieties of pumpkin (Maslicinaia 75, Gleisdorfer olkurbis, frown Prince F1) are grown in the Republic of Moldova. The chemical, physical and technical indexes of fresh pumpkin depending on the variety were investigated. According to the results the variety of products obtained from processing pumpkin (nectars, marinades, candied fruits, pumpkin seed oil) was selected.
Keywords
тыква столовая,
плоды,
мякоть,
семена,
технологические качества,
переработка,
pumpkin,
fruits,
meat,
seeds,
technological quality,
processing
About the Authors
L. P. Linda
Practical research institute of horticulture and food technologies Republic of Moldova
Russian Federation
Russian Federation
V. F. Karazhiya
Practical research institute of horticulture and food technologies Republic of Moldova
Russian Federation
Russian Federation
I. M. Soboleva
Practical research institute of horticulture and food technologies Republic of Moldova
Russian Federation
Russian Federation
T. A. Sarandi
Practical research institute of horticulture and food technologies Republic of Moldova
Russian Federation
Russian Federation
O. . Botnar
Practical research institute of horticulture and food technologies Republic of Moldova
Russian Federation
Russian Federation
O. . Migalatiev
Practical research institute of horticulture and food technologies Republic of Moldova
Russian Federation
Russian Federation
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Review
For citations:
Linda L.P., Karazhiya V.F., Soboleva I.M., Sarandi T.A., Botnar O., Migalatiev O. PUMPKIN VARIETIES AND HYBRIDS RELEASED IN MOLDOVA, SUITABLE FOR PROCESSING. Vegetable crops of Russia. 2012;(3):62-67. (In Russ.) https://doi.org/10.18619/2072-9146-2012-3-62-67
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