Veislės įtaka riebalų ir baltymų kiekiui aliejinių moliūgų minkštime

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