Subject: S Agriculture (General)
Year: 2020
Type: Article
Type: PeerReviewed
Title: INFLUENCE OF REGIONS ON THE NUTRITIONAL VALUE OF OBLACINA SOUR CHERRY FRUIT DURING FREEZING
Author: Sulejmani, Agnesa
Abstract: During this study the Oblacina cherry cultivars were analyzed as cultivars prevalent in the country. Samples for qualitative parameters were taken from four regions: Pelagonia region (Bitola), Vardar (Sveti Nikole), East (Koçani), Polog (Tetova, Gostivar). The objective of the study is to explore and compare the qualitative parameters of the cherry cultivars of Oblacina from different regions such as: soluble dry matter expressed in degrees ˚Brix, pH level, total acidity, sugars, and vitamin C. From the obtained results it is seen that the sample of cheery from Polog region had significant differences (P<0.05) during the production processes compared with other regions. Satisfying results have been obtained in the cherry samples from the Polog region. These samples have a good performance on quality parameters such as: total sugars (10.02 %), vitamin C (45.95 mg/100g), and total acidity (0.80). The results of the sour cherry fruit cultivar from Polog geographical region suggested on the better climate soil conditions that these regions possess.
Publisher: Faculty of Food Technology and Nutrition - University of Tetova
Relation: https://eprints.unite.edu.mk/516/
Identifier: oai:eprints.unite.edu.mk:516
Identifier: https://eprints.unite.edu.mk/516/1/5.pdfIdentifier: Sulejmani, Agnesa (2020) INFLUENCE OF REGIONS ON THE NUTRITIONAL VALUE OF OBLACINA SOUR CHERRY FRUIT DURING FREEZING. International Journal of Food Technology and Nutrition, 3 (5-6). pp. 40-46. ISSN 2671-3071