Abstract

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This research focuses on the possibilities for fitting raw material quality characteristics of red bee-troot for industrial processing of preserved sour sweet red beetroot slices size 40-50 and 50-60 mm. The rela-tionship between degree days and beet root was significantly associated with the yield of beetroot that may be 90 and 100 t ha-1 with a high percentage of roots with a diameter from 40 to 60 mm. Optimization of beetroot length and size may increase the yield of slices during processing in order to improve the coordination between the growing of beets in the fields and the processing chain.
The quality characteristics color, sucrose, nitrate, oxalic acid, and mineral contents varied significantly be-tween cultivars and the data from this research shows how to select new genetic variants that determine the most important properties of interest for the consumers. An increased level of nitrogen fertilization may de-crease the purple colorant, keep the yellow colorants constant, decrease dry matter and soluble solids and in-crease nitrate, glutamic acid, and glutamine. Increases in harvest time may keep red colorants stable, increase yellow colorants, soluble solids sucrose, oxalic acid and water insoluble dry matter. The white precipitate in jars with beet slices may contain from 4 to 90 % calcium oxalate and the amounts of this deposit depended on salt and sugar concentration and decreased by increasing pH.

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