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Type of publication: conference paper
Field of Science: Agronomija / Agronomy (A001)
Author(s): Ališauskaitė, Dovilė
Contributor(s): Danilčenko, Honorata
Title: Veislės įtaka riebalų ir baltymų kiekiui aliejinių moliūgų minkštime
Other Title: Influence of cultivars on the fat and protein content in the flesh of oil pumpkin
Is part of: Jaunasis mokslininkas 2018 [elektroninis išteklius] : studentų mokslinės konferencijos pranešimų rinkinys, 2018 m. balandžio 19 d. / Aleksandro Stulginskio universitetas. Agronomijos fakultetas. Akademija, 2018
Extent: p. 79-81
Date: 2018
Abstract: Pumpkins are squamous families, annual herbaceous plants with long creeping stems, large leaves, large yellow or orange rings, and round or oval fruits with green, yellow, orange or striped husk. The chemical composition of the pumpkin fruit pulp comprises carbohydrates, dry matter, soluble dry matter, fiber, proteins, fats and ash. In addition, pumpkin pulp has antioxidant properties, rich in vitamins and carotenoids. The purpose of the study was to determine the influence of the cultivar on the amount of fat and protein in the flesh pumpkin fruit. All studies were carried out in 2016 - 2017 at the Aleksandras Stulginskis University, Faculty of Agronomy, Institute of Agricultural and Food Sciences, Institute for Quality Control of Vegetable Food Materials and Food Raw Materials, Agronomy and Zootechnical Research Laboratories. The content of dry matter (8.43%) and protein (7.85%) were substantially higher of the Miranda variety in pumpkin flesh. Fat content (1.47%) was richer than the 'Heracles' pumpkin pulp
Affiliation(s): Vytauto Didžiojo universitetas
Žemės ūkio akademija
Appears in Collections:Universiteto mokslo publikacijos / University Research Publications

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