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CONTROLLED ATMOSPHERE STORAGE OF CHESTNUT.

[In Italian. / En italien.]

Author(s) : ANELLI G.

Type of article: Article

Summary

INVESTIGATIONS INTO THE CA STORAGE OF CHESTNUT AT HIGH CO2 LEVELS (20%) AFTER IMMERSION IN A CALCIUM CHLORIDE SOLUTION BATH OR TREATMENT WITH SULPHUR. THE CA STORED FRUIT HAVE A HIGH QUALITY AND ARE SOUND AS THERE IS LITTLE BROWNING. IT SHOULD BE NOTED THAT THE BREAKDOWN OF SOME CHEMICAL COMPONENTS IS LOWER IN CA STORAGE.

Details

  • Original title: [In Italian. / En italien.]
  • Record ID : 1983-0512
  • Languages: Italian
  • Publication date: 1982
  • Source: Source: Ind. aliment.
    vol. 21; n. 3; 1982.03; 217-220; 4 tabl.; 7 ref.
  • Document available for consultation in the library of the IIR headquarters only.

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