Share

EVALUATION OF THE QUALITY OF BERRIES DURING FREEZING AND STORAGE.

[In Russian. / En russe.]

Author(s) : DIDENKO R. A.

Type of article: Article

Summary

THE CHANGES IN THE SUGAR, ACID AND ASCORBIC ACID CONTENTS OF BLACK CURRANTS, GOOSEBERRIES AND STRAWBERRIES WERE STUDIED FOR VARIOUS FINAL TEMPERATURES: 263, 255 AND 248 K (-10, -18 AND -25 DEG C). IT WAS ESTABLISHED THAT FOR THE SHORT-TERM STORAGE OF STRAWBERRIES A TEMPERATURE OF 263 K CAN BE USED, BUT THAT FOR THE LONG-TERM STORAGE OF ALL TYPES OF BERRIES MENTIONED A LOWER STORAGE TEMPERATURE IS REQUIRED.

Details

  • Original title: [In Russian. / En russe.]
  • Record ID : 1986-1074
  • Languages: Russian
  • Source: Kholodilnaya Tekhnika - n. 9
  • Publication date: 1984
  • Document available for consultation in the library of the IIR headquarters only.

Links


See other articles in this issue (106)
See the source

Indexing