Selected Indicators Of The Root Quality Of Fifteen Cultivars Of Red Beet (Beta Vulgaris L.)

Biegańska-Marecik R., Czapski J., Błaszczyk P. 2007. Determination of cultivar and technological process effect on the occurrence of bitter taste in red beet. Food. Science. Technology. Quality 3(52): 62-70. [in Polish with English abstract]Search in Google Scholar

Bradley G.A., Dyck R.L. 1967. Yield and quality of table beets. Arkansas Farm Research 16(4): 9.Search in Google Scholar

Bruch-Kowalska M., Wąsik A. 1995. Betanina /E-162/ naturalny barwnik spożywczy z buraków ćwikłowych. Conference Proceedings: Jakość surowca warzywnego do przetwórstwa. Research Institute of Vegetable Crops, Skierniewice 19-20 October, pp. 133-135. [in Polish]Search in Google Scholar

Czapski J., Mikołajczyk K., Kaczmarek M. 2009. Relationship between antioxidant capacity of red beet juice and contents of its betalain pigments. Polish Journal of Food and Nutrition Sciences 59(2): 119-122.Search in Google Scholar

Elkner K., Badełek E., Adamicki F. 1997. The effect of cultivar and storage conditions on quality of red beet. Bulletin of Vegetable Crops Research Work 46: 67-78. [in Polish with English abstract]Search in Google Scholar

Gębczyński P. 2005. Content of antioxidative constituents in fresh, cooked and frozen red beet. Bromatologia i Chemia Toksykologiczna 38: 335-341. [in Polish with English abstract]Search in Google Scholar

Grajek W. 2007. Przeciwutleniacze w żywności. Aspekty zdrowotne, technologiczne, molekularne i analityczne. WNT, Warszawa, pp. 325-368. [in Polish]Search in Google Scholar

Krełowska-Kułas M. 1993. Badanie jakości produktów spożywczych. PWE, Warszawa, pp. 125-198. [in Polish]Search in Google Scholar

Krężel J. 2005. Usefulness of selected cultivars of beetroot for the cultivation for bunch-harvest for store and processing. Scientific Journal of Wrocław University of Environmental and Life Sciences, Agronomy 515: 325-332. [in Polish with English abstract]Search in Google Scholar

Lorenz O.A. 1947. The effect of certain planting and harvest dates on the quality of table beets. Proceedings of the American Society for Horticultural Science 49: 270-274.Search in Google Scholar

Magruder R. 1941. Growing conditions have important effect on beet and carrot pigmentation. Canning Age 22: 93.Search in Google Scholar

Miliauskas G., Venskutonis P.R., van Beek T.A. 2004. Screening of radical scavenging activity of some medicinal and aromatic plant extracts. Food Chemistry 85: 231-237. DOI: 10.1016/j.food-chem.2003.05.007.Search in Google Scholar

Mikołajczyk K., Czapski J. 2006. The antioxidant activity and content of betalain pigments in different variety of red beet. Bromatologia i Chemia Toksykologiczna. Suppl. 39: 437-441. [in Polish with English abstract]Search in Google Scholar

Nilsson T. 1970. Studies into the pigments in beetroot (Beta vulgaris ssp. vulgaris var. rubra L.). Lantbrukshögskolans Annaler 36: 179-219.Search in Google Scholar

Nizioł-Łukaszewska Z., Gawęda M. 2014. Changes in quality of selected red beet (Beta vulgaris L.) cultivars during the growing season. Folia Horticulturae 26(2):139-146. DOI: 10.1515/fhort-2015-0005.10.1515/fhort-2015-0005Search in Google Scholar

Nowak D., Kidoń M., Syta M. 2008. Assessing changes in antioxidant activity of dried red beet and celeriac depending on individual operations applied. Food. Science. Technology. Quality 4(59): 227-235.Search in Google Scholar

Stintzing F.C., Carle R. 2007. Betalains – emerging prospects for food scientists. Trends in Food Science & Technology 18: 514-525. DOI: 10.1016/j.tifs.2007.04.012.10.1016/j.tifs.2007.04.012Search in Google Scholar

Sobkowska E., Kaczmarek R., Czapski J., Sobiech B., Sikorski K. 1991. Czynniki wpływające na jakość buraka ćwikłowego jako surowca w przetwórstwie i do produkcji barwników. Przemysł Fermentacyjny i Owocowo-Warzywny 35(2): 18-21. [in Polish]Search in Google Scholar

Strack D., Vogt T., Schliemann W. 2003. Recent advances in betalain research. Phytochemistry 62: 247-269. DOI: 10.1016/s0031-9422(02)00564-2.10.1016/S0031-9422(02)00564-2Search in Google Scholar

Vinson J.A., Hao Y., Su. X., Zubik L. 1998. Phenol antioxidant quantity and quality in foods: vegetables. Journal of Agricultural and Food Chemistry 46: 3630-3634. DOI: 10.1021/jf980295o.10.1021/jf980295oSearch in Google Scholar

Watson J.F., Gabelman W.H. 1982. Seasonal changes and cultivar differences in pigment concentrations and percent dissolved solids in roots of table beets. Journal of the American Society for Horticultural Science 107(5): 713-716.10.21273/JASHS.107.5.713Search in Google Scholar

Wiąckowski S.K. 1995. Próba ekologicznej oceny żywienia, żywności i składników pokarmowych. PWN, Warszawa, pp. 67-81. [in Polish]Search in Google Scholar

Wettasinghe M., Bolling B., Plhak L., Parkin K. 2002. Screening for phase II enzyme-inducing and antioxidant activities of common vegetables. Journal of Food Science 67: 2583-2588. DOI: 10.1111/j.1365-2621.2002.tb08781.x.10.1111/j.1365-2621.2002.tb08781.xSearch in Google Scholar

Zadernowski R., Oszmiański J. 1994. Wybrane zagadnienia z przetwórstwa owoców i warzyw. ART, Olsztyn, pp. 10-16. [in Polish]Search in Google Scholar

Yemm E.W., Wills A.J. 1954. The estimation of carbohydrates in plant extracts by anthrone. Biochemical Journal 57: 508-514. DOI: 10.1042/bj0570508.10.1042/bj0570508126978913181867Search in Google Scholar