Evaluation of Storage and Freezing, Baking, and Boiling Treatments on Total Carotenoids Content in the Fruits of Selected Cucurbita moschata Duch. Varieties

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62156489%3A43310%2F21%3A43919895" target="_blank" >RIV/62156489:43310/21:43919895 - isvavai.cz</a>

Výsledek na webu

<a href="https://doi.org/10.1155/2021/5584652" target="_blank" >https://doi.org/10.1155/2021/5584652</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.1155/2021/5584652" target="_blank" >10.1155/2021/5584652</a>

Jazyk výsledku

angličtina

Název v původním jazyce

Evaluation of Storage and Freezing, Baking, and Boiling Treatments on Total Carotenoids Content in the Fruits of Selected Cucurbita moschata Duch. Varieties

Popis výsledku v původním jazyce

Cucurbita moschata Duch. is a seasonal crop, appreciated for its nutrimental and bioactive components especially carotenoids. From the whole edible plant, fruit is most often consumed which can be stored and also processed. Six varieties - Liscia, Matilda, Orange, Serpentine, UG 205 F1, and Waltham - of Cucurbita moschata Duch. were investigated, in order to analyze and evaluate the changes in total carotenoids content in the pulp during storage and after the effect of heat treatments - freezing, baking, and cooking (water boiling). The average total carotenoids content ranged from 3.32 mg/100 g (Serpentine) to 9.35 mg/100 g fresh matter (FM) (Orange). After 60 days of storage, a slight increase in the total carotenoids content of all analyzed varieties was observed. The values of the monitored varieties ranged from 4.18 mg/100 g FM (Serpentine), which represents a 26% increase to 10.96 mg/100 g FM (Orange), where a 17% increase was observed. After 120 days of storage, the results were mixed. In some varieties (Liscia and Matilda), the total carotenoid content decreased, while in the varieties Serpentine, UG 205 F1, and Waltham, its content increased slightly (11%, 3%, and 11%), but the content of the Orange variety remained unchanged. The total carotenoids increment after 60 and 120 days of storage in the dry matter (DM) was statistically significant, as well as the effect of the variety. The total carotenoid content of cooked samples of all varieties increased, from 119.78 mg/100 g DM (Waltham) to 255.19 mg/100 g DM (Orange). After baking, an average of 12% increase in the total content of carotenoids was recorded, after freezing, a decrease in its level of 5% was indicated. The findings of this work show that Cucurbita moschata Duch. is a good source of carotenoids, even after several weeks of storage and after exposure to heat treatments.

Název v anglickém jazyce

Evaluation of Storage and Freezing, Baking, and Boiling Treatments on Total Carotenoids Content in the Fruits of Selected Cucurbita moschata Duch. Varieties

Popis výsledku anglicky

Cucurbita moschata Duch. is a seasonal crop, appreciated for its nutrimental and bioactive components especially carotenoids. From the whole edible plant, fruit is most often consumed which can be stored and also processed. Six varieties - Liscia, Matilda, Orange, Serpentine, UG 205 F1, and Waltham - of Cucurbita moschata Duch. were investigated, in order to analyze and evaluate the changes in total carotenoids content in the pulp during storage and after the effect of heat treatments - freezing, baking, and cooking (water boiling). The average total carotenoids content ranged from 3.32 mg/100 g (Serpentine) to 9.35 mg/100 g fresh matter (FM) (Orange). After 60 days of storage, a slight increase in the total carotenoids content of all analyzed varieties was observed. The values of the monitored varieties ranged from 4.18 mg/100 g FM (Serpentine), which represents a 26% increase to 10.96 mg/100 g FM (Orange), where a 17% increase was observed. After 120 days of storage, the results were mixed. In some varieties (Liscia and Matilda), the total carotenoid content decreased, while in the varieties Serpentine, UG 205 F1, and Waltham, its content increased slightly (11%, 3%, and 11%), but the content of the Orange variety remained unchanged. The total carotenoids increment after 60 and 120 days of storage in the dry matter (DM) was statistically significant, as well as the effect of the variety. The total carotenoid content of cooked samples of all varieties increased, from 119.78 mg/100 g DM (Waltham) to 255.19 mg/100 g DM (Orange). After baking, an average of 12% increase in the total content of carotenoids was recorded, after freezing, a decrease in its level of 5% was indicated. The findings of this work show that Cucurbita moschata Duch. is a good source of carotenoids, even after several weeks of storage and after exposure to heat treatments.

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

—

OECD FORD obor

40105 - Horticulture, viticulture

Projekt

—

Návaznosti

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Rok uplatnění

2021

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

Journal of Food Quality

ISSN

0146-9428

e-ISSN

—

Svazek periodika

Neuveden

Číslo periodika v rámci svazku

11 May

Stát vydavatele periodika

US - Spojené státy americké

Počet stran výsledku

9

Strana od-do

5584652

Kód UT WoS článku

000657712100001

EID výsledku v databázi Scopus

2-s2.0-85107034295