date:Oct 26, 2017
ing. This study identified the most suitable cultivars for fresh consumption as well as those most suitable for the processing industry. Cultivars with tender seeds and high sweetness levels are perfect for fresh consumption (ME12, ME14, MO5 and MA3), while those with a deep red colour and hard seeds can be destined to the processing industry (WOND and SM). Cultivars with a high content of total polyphenols (BBE1, ME12), antioxidant compounds (MEC, MEM, MO6 and PTO10), crude fibre (BA1 and BBE1)