Influence of varietal characteristics the cabbage in the quality of the products used for pickling after a long storage period

Автор: Tereshonok Vladimir I., Markarova Maria Yu., Posokina Nataliya E., Bondareva Lyudmila L., Nadezhkin Sergey M.

Журнал: Овощи России @vegetables

Рубрика: Агрохимия

Статья в выпуске: 6 (50), 2019 года.

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Relevance. Fermentation of cabbage is a common way of processing, which allows to preserve and strengthen its useful qualities. To date, breeders have proposed a significant number of varieties and hybrids of cabbage, each of which has its own individual biochemical characteristics. Traditional sauerkraut is carried out after harvest. Long storage can affect the change in the content of organic acids and sugars in cabbage. Methods. The aim of the work was to study the parameters of the fermentation process of eight varieties and hybrids of cabbage by selection in the Federal State Budgetary Scientific Institution Federal Scientific Vegetable Center by the intensity of sugar reduction, accumulation of organic acids, organoleptic parameters and activity of lactic acid microorganisms. Fermentation was carried out after a 5-month period of storage of heads. Results. The results showed that the storage period did not affect the fermentation result of most of the studied varieties and hybrids of cabbage...


White cabbage, fermentation, sugars, organic acids, lactic acid bacteria, organoleptic characteristics

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IDR: 140245824   |   DOI: 10.18619/2072-9146-2019-6-91-95

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