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SUITABILITY OF CHERRIES FOR INDUSTRIAL TRANSFORMATION.

[In Italian. / En italien.]

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

Type of article: Article

Summary

THE APTITUDE OF VARIOUS ITALIAN CULTIVARS OF CHERRIES TO DIFFERENT TRANSFORMATION TECHNIQUES EMPLOYED IN INDUSTRY. TO OBTAIN GOOD PRODUCT YIELD AND QUALITY IT IS RECOMMENDED THAT THE FRUIT SHOULD BE COOLED IN CHILLED WATER IMMEDIATELY AFTER HARVEST AND TRANSPORTED IN CHILLED WATER TANKS TO PROCESSING CENTERS. CAREFUL ATTENTION SHOULD BE GIVEN TO THE USE OF VARIOUS CHEMICALS OR ADDITIVES EMPLOYED DURING TRANSFORMATION OF THE PRODUCT.

Details

  • Original title: [In Italian. / En italien.]
  • Record ID : 1982-1960
  • Languages: Italian
  • Source: Ann. IVTPA - vol. 11
  • Publication date: 1980
  • Document available for consultation in the library of the IIR headquarters only.

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