NUTRITIONAL AND ENERGY VALUE OF SWEET PEPPER FRUIT DEPENDING ON VARIETY

Authors

  • V. Koltunov Uman National University of Horticulture, Uman, Ukraine
  • K. Kalaida Uman National University of Horticulture, Uman, Ukraine

DOI:

https://doi.org/10.31073/foodresources2018-10-17

Keywords:

sweet pepper, nutritional value, energy value, entropy, degree of ripeness

Abstract

The article investigates the energy potential of biological degree of ripeness sweet pepper cultivars, as a genetic factor for the formation of their consumer value, as relevant for the evaluation of fruits as food products in the way of their advancement from field to consumer. The research was carried out with 65 varieties and hybrids of sweet red pepper, accomplish a grouping of various ripeness stage varieties in accordance to their nutritional and energy value. It has been established that only 11 of them have a sufficient high energy value and are high-potential to increase the overall production of this crop.

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References

https://doi.org/10.31073/foodresources2018-10-17

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Published

2018-06-25

How to Cite

Koltunov, V., & Kalaida, K. (2018). NUTRITIONAL AND ENERGY VALUE OF SWEET PEPPER FRUIT DEPENDING ON VARIETY. FOOD RESOURCES, 6(10), 150–158. https://doi.org/10.31073/foodresources2018-10-17

Issue

Vol. 6 No. 10 (2018): Food Resources

Section

Слово редактора

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