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Evaluation of some cultivars of zucchini for industrial processing. III. Freezing of zucchini

Zofia Lisiewska, Waldemar Kmiecik

Department of Fruit and Vegetable Processing
Faculty of Agriculture, Agricultural University
Podłużna 3, 30-329 Kraków, Poland

The evaluation covered the freezing of zucchini fruits, 161-190 mm in length, of two Polish cultivars, Astra and Paskowana, and two Dutch hybrids, Storr's Green F1 and Greyzini F1. During 6-month storage frozen cubes of zucchini preserved the components of the raw material to a sufficient degree, with the exception of vitamin C. Frozen cubes produced from blanched fruits contained slightly less sugars and ash but slightly more bitamin C; moreover, the blanching inhibited increase in acidity. Differences between the cultivars in the content of chemical components of frozen fruits did not exceed 8% for dry weight and sugars, 22% for crude protein, 17% for ash, and 12% for vitamin C. Frozen zucchini fruits of all investigated cultivars were characterized by a better than good organoleptic quality. The final estimate of frozen and defrosted products indicated slight differences between the cultivars. In both cases frozen products from non-blanched raw material showed better quality.

Lisiewska Z., Kmiecik W., 1991. Evaluation of some cultivars of zucchini for industrial processing. III. Freezing of zucchini. Folia Horticulturae III/3: 15-25.