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Information × Registration Number 0211U002636, 0106U003656 , R & D reports Title To work out methods for preservation of useful chemical matters during drying and long-term storage of spice aroma plants popup.stage_title Head Ternova Tatiana Andreyevna, Registration Date 17-02-2011 Organization Institute of vegetable and melons Ukrainian Academy of Agrarian Sciences popup.description2 Objects of investigations: spicy-aromatic plants of the selection IVB SAASU (cornflowers v.Yunga, hyssop v. Nikitinski white, snakeheard (Ophicephalus orgus) v. Medonis, coriander v. Pikantnyi, lofant anis v. Syniy gigant, melissa v. Soborna, fennel (local population), chrysanthemum vegetable v. Eliksyr uvinchanyi, summer savory v. Oster). The aim of investigation: the achievement of the maximum preservation of BAT (biologically active things) during drying and keeping of spicy-aromatic plants in natural conditions; to create seasoning composition, phyto-tea with high flavoring qualities and medico-prophylactic properties. The results of the investigations showed, that as to the sugar and ascorbic acid contents during all these years chrysanthemum vegetable, Melissa and fennel have been marked out; the highest percent of sugar preserving after drying - 33,7% and ascorbic acid - 44% had summer savory; all the investigated kinds of packing material (perforated polythene, fabric, oil-paper) influenced beneficially on BAT preserving; the suggested compositions of spicy-aromatic plants as the condiments to meat, fish, vegetables, grains, vegetable drinks, phytoteas created harmonious taste, mild pleasant fragrance and can be used successfully for replacement of classical spices. Key words: spices-aromatic plants, drying, keeping, packing, seasoning, biologically active things. Product Description popup.authors Скляревський Михайло Олексійович Тернова Тетяна Андріївна Яровий Григорій Іванович popup.nrat_date 2020-04-02 Close