Articles
PHYSICAL-CHEMICAL CHARACTERISTICS AND WAYS FOR VALORISATION OF CERTAIN SPECIES OF DOMESTIC AND FRENCH CHESTNUT TREES CULTIVATED AT THE VÂLCEA-BASED TREE STATION IN ROMANIA
Article number
741_28
Pages
245 – 248
Language
English
Abstract
Six chestnut cultivars of French origin were studied, namely: Marissard, Marsol, Marigoule, Bournette, Precoce Migoule, Maraval and two domestic selections obtained at the Vâlcea-based Tree Station, namely VL 530 B type and VL 503 Hz type were studied.
Physical (biometric readings) were made on the fruits belonging to these varieties.
The results obtained were analysed by comparison, establishing the varieties with the highest degree of adjustment, qualitatively speaking.
Also, based on these data and lab experiments, ways of turning each variety to account were established.
In terms of quality, considering all the cultivars studied, the results (physical features, chemical composition) pointed out Marsol and Maraval chestnut cultivars and VL 503 Hz amongst the Romanian selections.
As for the ways of valorisation, all of the studied cultivars are suitable to be used fresh and to be consumed by baking.
For the industrial processing under the form of chestnut purée, Marsol distinguished through an exceptional quality of the finished product, followed by Maraval, under condition of longer purée boiling.
Romanian selections were not qualitatively suitable for that kind of use. Marigoule cultivar showed the lowest degree of adjustment to the cultivation conditions of the Vâlcea area.
Before implementing foreign chestnut cultivars for cultivation, it is recommended to check (quantitatively and qualitatively) from the qualitative point of view their adjustment degree to the climate conditions of the region where they are to be cultivated, as well as the choosing of the proper cultivars.
Physical (biometric readings) were made on the fruits belonging to these varieties.
The results obtained were analysed by comparison, establishing the varieties with the highest degree of adjustment, qualitatively speaking.
Also, based on these data and lab experiments, ways of turning each variety to account were established.
In terms of quality, considering all the cultivars studied, the results (physical features, chemical composition) pointed out Marsol and Maraval chestnut cultivars and VL 503 Hz amongst the Romanian selections.
As for the ways of valorisation, all of the studied cultivars are suitable to be used fresh and to be consumed by baking.
For the industrial processing under the form of chestnut purée, Marsol distinguished through an exceptional quality of the finished product, followed by Maraval, under condition of longer purée boiling.
Romanian selections were not qualitatively suitable for that kind of use. Marigoule cultivar showed the lowest degree of adjustment to the cultivation conditions of the Vâlcea area.
Before implementing foreign chestnut cultivars for cultivation, it is recommended to check (quantitatively and qualitatively) from the qualitative point of view their adjustment degree to the climate conditions of the region where they are to be cultivated, as well as the choosing of the proper cultivars.
Publication
Authors
M.E. Ionică, V. Nour, A.M.A.M. Bishtawi
Keywords
chestnut, physical-chemical characteristics, quality
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