Carrots and pumpkin for snacks making

УДК 635–152:664.143
https://doi.org/10.25630/PAV.2019.43.73.004

P.D. Osmolovskii, A.V. Kornev, N.N. Vorobeva, N.A. Piskunova, S.L. Ignatieva, L.A. Nemenushchаya

The evaluation of varieties of carrots and pumpkin has been carried out and their suitability for obtaining natural high-quality snack products with a high content of carotenoids has been established.

Keywords: carrots, pumpkin, variety, snacks, carotenoids.

P.D. Osmolovskii, postgraduate student of the department of technology for storage and processing of fruits and vegetables, Russian State Agrarian University-MTAA named after K.A. Timiryazev (RSAU – MTAA). E-mail: pavel.osmolovsku@mail.ru

A.V. Kornev, PhD, research fellow of the department of breeding and seed growing, All-Russian Research Institute of Vegetable Growing – the branch of Federal Scientific Budgetary Institution Federal Scientific Centre of Vegetables (ARRIVG-branch of FSBSI FSVC). E-mail: alexandrvg@gmail.com

N.N. Vorobeva, PhD, senior research fellow, LLC Selection station named after N.N. Timofeev

N.A. Piskunova, PhD, professor of department of technology of storage and processing of fruits and vegetables, RSAU – MTAA.

S.L. Ignatieva, PhD, associate professor of department of ecology, RSAU – MTAA. E-mail: ignatevas@yandex.ru

L.A. Nemenushchaya, senior research fellow, Rosinformagrotech. E-mail: nela-21@mail.ru

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PDF (Rus)

For citing: Osmolovskii P.D., Kornev A.V., Vorobeva N.N., Piskunova N.A., Ignatieva S.L., Nemenushchаya L.A. Carrots and pumpkin for snacks making. Potato and Vegetables. 2019. No6. Pp. 16–17.

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