Obst, Gemüse, Kartoffeln, Pilze

Benk, E.; Czaja, A. Th.; Bötticher, W.; Drews, H.; Gutschmidt, J.; Herrmann, K.; Kovacs, A. S.; Martens, F.; Mohler, H.; Nehring, P.; Reiff, F.; Sulser, H.

doi:10.1007/978-3-642-87680-6

Handbuch Der Lebensmittelchemie

1968

DOI: 10.1007/978-3-642-87680-6

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Obst, Gemüse, Kartoffeln, Pilze

E. Benk¹,

A. Th. Czaja²,

W. Bötticher³

et al.

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Determination of Solanine in Tomato Cultivars

Štimeková

Horčin

1980

Journal of Food Science

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The solanine content was determined for various developmental stages of torn@0 fruit from machine-harvest and hand-harvest cultivars used in CSSR. Solanine was determined by a gravimetric and spectrophotometric method in the raw pulp and in salads from green tomatoes. The solanine content decreased during fruit ripening. In none of the cultivars and developmental stages studied was the solanine content high enough to cause health problems. Green and immature fruit are suitable for preparation of various preserved products, especially salads, syrups, pulps, and marmalades.

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Determination of Solanine in Tomato Cultivars

Štimeková

Horčin

1980

Journal of Food Science

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Obst, Gemüse, Kartoffeln, Pilze

Cited by 1 publication

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Determination of Solanine in Tomato Cultivars

Determination of Solanine in Tomato Cultivars

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