Examination of Chemical Characteristics in the Fruits of Pepper type Kapija (Capsicum Annuum L.) produced at the Region Of Strumica

  • Cavdarova Mikica
  • Dobrin Jakimov
  • Milan Gjeorgievski
  • Mite Ilievski

Abstract

Has been followed the dinamik of the chemical composition of pepers the populations pepers and physiological repenss. Acording to attained result could be concluded that, ther are considerable differences into the contain of chemical substances which are higher in comparison to the control pepers at different stage of the ripeness.

 

References

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Михов.А. Јорданов,М и др.(1975). Качества на промишлените зеленчукови сортове, Пловдив, 63.

Мишкович П. (1968). Зборник радова Југословенски симпозиум интензивна производња поврча за здрава исхрана, Факултет пољопривредни знаности свеучилишта у Загреб.

Петербурскии А.(1968),Практикум по агрономическој хемии, Москва 6. Сцхаррер, М. Кüрсцхнер, А. (1961). Сбл.Б.Тиерернахрунг,3. 302. 7. Тиллманс,Ј.(1927),З, Унтерс, Лебенсм, 53, 54.

Published
2013-04-24

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