Annali dell'Istituto Sperimentale per la Valorizzazione Tecnologica dei Prodotti Agricoli Milano, Volume 25Scuole Grafiche Pavoniane Istituti Artigianelli., 1994 - Agriculture |
From inside the book
Results 1-3 of 9
Page 55
... harvesting fruit according to the background colour , problems encountered in several cooperatives for the practical use of such cards are discussed . Colours selected for optimum harvest of different cultivars were recognized as repre ...
... harvesting fruit according to the background colour , problems encountered in several cooperatives for the practical use of such cards are discussed . Colours selected for optimum harvest of different cultivars were recognized as repre ...
Page 58
... harvest time while fruits were ripening on the tree . The rate and pattern of colour change was the same both in early and in late ripening fruits , and was very similar in the three cvs , despite the fact that the individual fruits did ...
... harvest time while fruits were ripening on the tree . The rate and pattern of colour change was the same both in early and in late ripening fruits , and was very similar in the three cvs , despite the fact that the individual fruits did ...
Page 60
... harvest , after storage and during ripening , and sensory evaluation was carried out when pears were eating ripe . Fruit of the first har- vest softened with a melting texture , but became quickly overripe ; second harvest fruits kept ...
... harvest , after storage and during ripening , and sensory evaluation was carried out when pears were eating ripe . Fruit of the first har- vest softened with a melting texture , but became quickly overripe ; second harvest fruits kept ...
Other editions - View all
Common terms and phrases
acidità albicocca alcuni alterazioni analisi antagonisti antiossidante aroma atmosfera Atti attività biochimiche buona campioni caratteristiche chimici circa colore commercial componenti composizione concentrato condizioni condotte confezionamento confronto congelato conservazione consistenza consumo contenuto controllo corso cultivar dati determinare differenti diverse diversi durezza effettuate elevato essiccamento etilene evidenziato fondo fragole fresco fruit frutti giorni grado harvest high Icepack impiego indici industriale INFLUENZA l'Istituto lievito livello maggior mantenuto marc marciumi maturazione mediante medio mele mento mesi messo metodo migliore Milano miscela misura modificazioni naturali nettarine nuove Operatore ortofrutticoli osmosi ottenuti parametri periodo pesche peso polpa possibilità preparazione presentano presso principali processo prodotti produzione prove punto qualità raccolta resa residuo Riassunto ricerca riguardo ripening riscaldo rispetto risultati RIZZOLO Scientifiche secco seguito sensoriali sistema soluzione sostanze Sperimentale stabilità storage studio succhi Summary tecniche tecnologia temperatura tesi test TESTONI time total trasformazione trattamento utilizzare valutazione varietà volatili were zione zuccheri