Assessment of consumer and culinary qualities of jerusalem artichoke
The article presents the results of evaluation of consumer and culinary qualities. Despite the prescription of the growth of Jerusalem artichoke, there is no doubt that for industrial development is a new production culture. Jerusalem artichoke tubers can be used fresh and boiled. 16 varieties of various target usage with high stable quality of tubers, attractive appearance, the form of a tuber and high marketability are allocated. Under the conditions of cultivation on sandy loam soil of Korenevo dry matter content in tubers of Jerusalem artichoke was 21.4...26,4%, the content of inulin is 11.6...by 18.7%. The most in demand according to all the requirements for consumption of tubers fresh and for culinary purposes were the following classes: Nahodka, Dietichesky, Korenevskiy (hybrid), Nadezhda, Podmoskovny.