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TECHNOLOGICAL EVALUATION OF THE FRUIT OF TART CHERRY CULTIVARS. PART 2. SUITABILITY OF FRUIT OF LOCAL CULTIVARS FOR FREEZING AND CANNING.

Author(s) : LENARTOWICZ W., PLOCHARSKI W., ZBROSZCZYK J.

Type of article: Article

Summary

FOUR LOCAL TART CHERRY CULTIVARS WERE COMPARED TO THE STANDARD CULTIVAR LUTOWKA (MORELLO) AND EVALUATED FOR THEIR SUITABILITY FOR FREEZING AND CANNING. MEAN WEIGHT OF THE FRUITS, THE RATIO OF THE FRUIT-PIT WEIGHT, DRY MATTER, SOLUBLE SOLIDS, ORGANIC ACID AND ANTHOCYANIN CONTENTS WERE DETERMINED.

Details

  • Original title: TECHNOLOGICAL EVALUATION OF THE FRUIT OF TART CHERRY CULTIVARS. PART 2. SUITABILITY OF FRUIT OF LOCAL CULTIVARS FOR FREEZING AND CANNING.
  • Record ID : 1986-1945
  • Languages: English
  • Source: Fruit Sci. Rep. - vol. 12 - n. 1
  • Publication date: 1985
  • Document available for consultation in the library of the IIR headquarters only.

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