No. 63 (2015)
Articles

The change of the inner content parameters of table beet (Beta vulgaris L. ssp. esculenta Gurke var. rubra L.) as a result of storage

Published February 17, 2015
Viktória Raczkó
Debreceni Egyetem Agrártudományi Központ, Debrecen
Tímea Rubóczki
Debreceni Egyetem Mezőgazdaság-, Élelmiszertudományi és Környezetgazdálkodási Kar, Kertészettudományi Intézet, Debrecen
Mária Borbélyné Varga
Debreceni Egyetem Mezőgazdaság-, Élelmiszertudományi és Környezetgazdálkodási Kar, Agrárműszer Központ, Debrecen
Mária Takácsné Hájos
Debreceni Egyetem Mezőgazdaság-, Élelmiszertudományi és Környezetgazdálkodási Kar, Kertészettudományi Intézet, Debrecen
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APA

Raczkó, V., Rubóczki, T., Borbélyné Varga, M., & Takácsné Hájos, M. (2015). The change of the inner content parameters of table beet (Beta vulgaris L. ssp. esculenta Gurke var. rubra L.) as a result of storage. Acta Agraria Debreceniensis, (63), 113-119. https://doi.org/10.34101/actaagrar/63/1845

The stored vegetables play a key role in the vegetable consumption. After harvesting, the storage conditions greatly affect nutritional parameters of the crop. The red beet is a root vegetable, which is manufactured mainly fresh in our county, therefore we do not have enough information about the storage. In our experiment, 5 varieties (Rubin, Akela, Larka, Libero, Mona Lisa) were examined in prismatic structure (0–5 °C and 95–97% RH) through 5 mounths.

Our measurements proved that under the appropriate storage conditions water loss was also occurs, which increased the dry matter content (average of 0.5 g 100 g-1). The bioactive compounds, like pigments (betanine and vulgaxanthin) and the quantity of flavonoids, were significantly increased during the experiment.

The results showed that the nutritional parameters of the 5 types was positive during the prismatic structure. However, this storage method negatively affected the bioactive compounds of the Akela genotype. Further studies are recommended for proper storage parameter adjustment, which is justified by the need of the different varieties. The optimal conditions enable us to preserve and to increase the best nutritional index.

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