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Evaluation of some cultivars of zucchini for industrial processing. I. The production of marinades

Waldemar Kmiecik, Zofia Lisiewska

Department of Fruit and Vegetable Processing
Faculty of Agriculture, Agricultural University
Podłużna 3, 30-239 Kraków, Poland

Two Polish bred standard cultivars Astra and Paskowana and two hybrids of Dutch origin, Storr's Green F1 and Greyzini F1, were evaluated as raw material for marinades. After storage for 6 months, marinated sliced fruit preserved to a sufficient degree of constituents of raw zucchini, with the exception of vitamin C, whose losses reached about 75%. In comparison with fruit 131-160 mm in length marinades produced from fruit 100-130 mm in length contained more crude protein (by 17%) and vitamin C (by 12%) but less sugars (by 8%). Differences in the content of dry weight, acids, sodium chloride, and in pH were insignificant. With regard to chemical composition marinades produced from the particular cultivars were fairly uniform, differences in the content of dry weight and sugars not exceeding 8%, of crude protein 9%, and of vitamin C 22%. The most abundant content of chemical constituents was found for Astra cultivar, while the highest organoleptic quality of marinades was characteristic for Storr's Green and Astra, and for fruit 100-130 mm in length; nevertheless in the 5-score scale the final result of organoleptic evaluation of the remaining samples was also higher than good.

Kmiecik W., Lisiewska Z., 1991. Evaluation of some cultivars of zucchini for industrial processing. I. The production of marinades. Folia Horticulturae III/2: 37-50.