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HARVEST TIME, STORAGE AND PROCESSING OF PERSIMMON FRUIT.

[In Italian. / En italien.]

Author(s) : GORINI F. L., TESTONI A.

Type of article: Article

Summary

THE AUTHORS OUTLINE THE MATURITY INDEXES FOR PICKING PERSIMMON AT THE RIGHT TIME, THE POSSIBILITY OF COLD STORAGE, THE STORAGE DISEASES AND DISORDERS. THE TECHNIQUE FOR OBTAINING RIPE AND GOOD QUALITY FRUIT IS DISCUSSED AND THE TECHNIQUE TO REMOVE THE ASTRINGENCY, MAINTAINING FIRM FRUIT BY USING CARBON DIOXIDE, IS ALSO DEALT WITH. THE UTILIZATION OF PERSIMMON FRUIT FOR PROCESSING IS DISCUSSED, AND DRYING PERSIMMON SLICE IS SUGGESTED AS THE MOST INTERESTING ONE.

Details

  • Original title: [In Italian. / En italien.]
  • Record ID : 1991-1195
  • Languages: Italian
  • Source: Ann. IVTPA - vol. 19
  • Publication date: 1988
  • Document available for consultation in the library of the IIR headquarters only.

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