Jagoda kamczacka - wartościowy surowiec do suszenia

• Autorzy: Konopacka D. , Mieszczakowska-Frac M. , Kruczynska D. , Piecko J. , Plocharski W.

Warianty tytułu

EN

Blue honeysuckle - valuable raw material for drying

• Języki publikacji: PL

Abstrakty

PL

The obtained results confirm that blue honeysuckle fruits are a rich source of anthocyanins and total polyphenols and are characterized by high antioxidant activity. By using modern drying methods, including microwave-vacuum drying, fruit perfectly maintains its health-promoting values. Convection drying adversely affected the content of L-ascorbic acid and anthocyanins. Considering the health values of haskap and the possibilities of its use in the fruit and vegetable industry, and the growing production area in Poland, it can be concluded that this is a very promising species of berry plants

EN

Otrzymane wyniki potwierdzają, że owoce jagody kamczackiej są bogatym źródłem antocyjanów i polifenoli ogółem i charakteryzują się wysoką aktywnością antyoksydacyjną. Przy zastosowaniu nowoczesnych metod suszenia, w tym suszenia mikrofalowo-próżniowego, jagoda kamczacka doskonale zachowuje swoje wartości prozdrowotne. Suszenie konwekcyjne szczególnie niekorzystnie wpływało na zawartość kwasu L-askorbinowego i antocyjanów. Uwzględniając wartości zdrowotne owoców jagody kamczackiej i możliwości jej wykorzystania w przemyśle owocowo-warzywnym oraz wzrastający areał produkcyjny w Polsce można wnioskować, że jest to bardzo perspektywiczny gatunek roślin jagodowych

• Wydawca: -
• Czasopismo: Przemysł Fermentacyjny i Owocowo-Warzywny
• Rocznik: 2019
• Tom: 63
• Numer: 12
• Opis fizyczny: s.14-16,18-19,tab.,fot.,bibliogr.

Twórcy

autor

Konopacka D.

• Instytut Ogrodnictwa, Skierniewice

autor

Mieszczakowska-Frac M.

• Instytut Ogrodnictwa, Skierniewice

autor

Kruczynska D.

• Instytut Ogrodnictwa, Skierniewice

autor

Piecko J.

• Instytut Ogrodnictwa, Skierniewice

autor

Plocharski W.

• Instytut Ogrodnictwa, Skierniewice

Bibliografia

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Identyfikatory

DOI

10.15199/64.2019.12.3