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2020•PROCEEDINGS OF V INTERNATIONAL SCIENTIFIC CONFERENCE “CURRENT STATE, PROBLEMS AND PROSPECTS OF THE DEVELOPMENT OF AGRARIAN SCIENCE”Requires access

Comparative evaluation of biochemical parameters of rind and flesh of watermelon of different groups of ripeness

E. A. Galichkina, Н.В. Кобкова, V. A. Suslova

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Abstract

The purpose of these studies was to compare the biochemical parameters in the rind and flesh of new varieties of watermelon of different groups of ripeness created at the Bykovskaya melon breeding experimental station of the All-Russian Scientific Research Institute of Horticulture. As a result of the work, it was revealed that the studied varieties of watermelon have a high content of sugars and vitamin C. Therefore, for food and medical purposes, it is possible to use not only pulp, but also rind.

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What this paper is about

The purpose of these studies was to compare the biochemical parameters in the rind and flesh of new varieties of watermelon of different groups of ripeness created at the Bykovskaya melon breeding experimental station of the All-Russian Scientific Research Institute of Horticulture. As a result of the work, it was revealed that the studied varieties of watermelon have a high content of sugars and vitamin C. Therefore, for food and medical purposes, it is possible to use not only pulp, but also rind.

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Available abstract

The purpose of these studies was to compare the biochemical parameters in the rind and flesh of new varieties of watermelon of different groups of ripeness created at the Bykovskaya melon breeding experimental station of the All-Russian Scientific Research Institute of Horticulture. As a result of the work, it was revealed that the studied varieties of watermelon have a high content of sugars and vitamin C. Therefore, for food and medical purposes, it is possible to use not only pulp, but also rind.

Key concepts: Ripeness, Flesh, Horticulture, Melon, Food science, Biology, Ripening

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