NUTRITIVE VALUE OF SOME VEGETABLES, GREENS AND PERISHABLE FRUITS AND BIOLOGICAL AND CHEMICAL CHANGES THAT MAY OCCUR DURING THEIR MARKETING.

[In Romanian. / En roumain.]

Type of article: Article

Summary

THE PAPER PRESENTS THE RESULTS OF THE NUTRITIVE VALUE OF 8 SPECIES AND 53 CULTIVARS OF VEGETABLES AND GREENS (LETTUCE, SPINACH) AND PERISHABLE FRUIT (APRICOTS, PEACHES, PLUMS, BLACK AND RED CURRANTS, RASPBERRIES), WHICH WERE ANALYZED AT THE MOMENT OF HARVESTING AND AFTER STORAGE IN COLD ROOMS AND AT AMBIENT TEMPERATURE. AFTER PRESERVATION IN COLD ROOMS, ALL THE PRODUCTS STUDIED SHOWED LESS LOSS OF NUTRITIVE COMPONENTS AND POSSESSED A MORE SUITABLE MARKET APPEARANCE THAN THE PRODUCTS STORED AT AMBIENT TEMPERATURE.

Details

Original title: [In Romanian. / En roumain.]
Record ID : 1989-0973
Languages: Romanian
Source: Lucr. stiint. - 19; 47-54; 3 tabl.; 7 ref.
Publication date: 1988
Document available for consultation in the library of the IIR headquarters only.

Links

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Indexing

Themes: Food quality and safety. Microbiology;
Fruit;
Vegetables
Keywords: Raspberry; Blackcurrant; Chilling; Nutritional value; Plum; Peach; Vegetable; Lettuce; Red currant; Spinach; Fruit; Apricot