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FREEZING AND CANNING SUITABILITY OF GREEN BEANS: INVESTIGATIONS INTO THE EFFECT OF FIELD AND HARVESTING FACTORS ON QUALITATIVE CHARACTERISTICS.

[In Italian. / En italien.]

Author(s) : TONINI G.

Type of article: Article

Summary

THE AUTHORS PRESENT THE RESULTS OF INVESTIGATIONS MADE OVER TWO YEARS (1984-85) ON DIFFERENT GREEN BEAN VARIETIES FOR INDUSTRIAL FREEZING OR CANNING. IN ADDITION TO THE DETERMINATION OF THE MOST SUITABLE VARIETIES FOR PRESERVATION, THE PURPOSE OF THE INVESTIGATIONS WAS TO DETERMINE THE FIELD AND POSTHARVEST EVALUATION INDEX IN ORDER TO OBTAIN A FINAL PRODUCT OF GOOD QUALITATIVE CHARACTERISTICS. ACCORDING TO THE RESULTS, THE RIPENING STATE AFTER HARVEST IS THE FACTOR HAVING THE HIGHEST EFFECT ON THE FINAL QUALITY OF THE PRODUCT. A METHOD VALID FOR THE DETERMINATION OF THE OPTIMUM HARVESTING TIME IS THE PERCENTAGE OF SEEDS TO POD WEIGHT ; IT IS ABOUT 5-6% FOR SMALL GREEN BEANS AND SHOULD NOT EXCEED 10-12% FOR AVERAGE BEANS. THE VARIETIES WHICH GAVE THE BEST RESULTS FOR FREEZING AND CANNING ARE LISTED. A. M.

Details

  • Original title: [In Italian. / En italien.]
  • Record ID : 1987-1393
  • Languages: Italian
  • Source: Inf. agrar. - vol. 42 - n. 11
  • Publication date: 1986
  • Document available for consultation in the library of the IIR headquarters only.

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