CHARACTERISTICS OF GREEN AND SPICED HAROMATIC CROPS

M. S. Gins; V. A. Kharchenko; V. K. Gins; A. A. Baykov; P. F. Kononkov; I. T. Ushakova

doi:10.18619/2072-9146-2014-2-42-45

Овощи России (Jun 2015)

CHARACTERISTICS OF GREEN AND SPICED HAROMATIC CROPS

M. S. Gins,
V. A. Kharchenko,
V. K. Gins,
A. A. Baykov,
P. F. Kononkov,
I. T. Ushakova

Affiliations

M. S. Gins: All Russian Research Institute of Vegetable Breeding and Seed Production
V. A. Kharchenko: All Russian Research Institute of Vegetable Breeding and Seed Production
V. K. Gins: All Russian Research Institute of Vegetable Breeding and Seed Production
A. A. Baykov: All Russian Research Institute of Vegetable Breeding and Seed Production
P. F. Kononkov: All Russian Research Institute of Vegetable Breeding and Seed Production
I. T. Ushakova: All Russian Research Institute of Vegetable Breeding and Seed Production

DOI: https://doi.org/10.18619/2072-9146-2014-2-42-45
Journal volume & issue: Vol. 0, no. 2
pp. 42 – 45

Abstract

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The characteristics that are typical for all leaved crops were identified in the studied green and spiced-aromatic crops. Maximal amount of the total antioxidants per 1 g of raw material is accumulated in juvenile leaves, flowers, and inflorescences. Total antioxidant content is decreased in old leaves of plants.

Published in Овощи России

ISSN: 2072-9146 (Print); 2618-7132 (Online)
Publisher: Federal State Budgetary Scientific Institution "Federal Scientific Vegetable Center"
Country of publisher: Russian Federation
LCC subjects: Agriculture
Website: http://www.vegetables.su/jour

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