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THE EFFECT OF HYDROCOOLING ON THE QUALITY OF APRICOTS.

[In Italian. / En italien.]

Author(s) : SOZZI A.

Type of article: Article

Summary

HYDROCOOLING TESTS WERE CARRIED OUT ON ABOUT 30 APRICOT CULTIVARS. APRICOTS PICKED AT THE COMMERCIAL RIPENING STAGE WERE COMPARED WITH APRICOTS PICKED AT A MORE RIPE STAGE. DIAMETER, WEIGHT, ACIDITY AND SOLUBLE SOLIDS OF FRUIT WERE MEASURED. WEIGHT, ACIDITY AND SOLUBLE SOLIDS WERE VERY DIFFERENT AT THE TWO RIPENING STAGES. IF IMMEDIATELY HYDROCOOLED, RIPE APRICOTS CAN BE MARKETED FOR AS LONG A PERIOD AS THAT FOR EARLY PICKED FRUIT AND THE ORGANOLEPTIC CHARACTERISTICS ARE MUCH BETTER THAN THOSE OF UNRIPE APRICOTS.

Details

  • Original title: [In Italian. / En italien.]
  • Record ID : 1989-0984
  • Languages: Italian
  • Source: Ann. IVTPA - vol. 17
  • Publication date: 1986
  • Document available for consultation in the library of the IIR headquarters only.

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