Articles
TECHNOLOGICAL CHARACTERISTICS OF SEVERAL DRIED PRUNES VARIETIES GROWING IN TUSCAN COASTAL AREA
Article number
74_30
Pages
223 – 228
Language
Abstract
A collection of 41 prune varieties growing in the experimental orchards of the Pomology Institute of Pisa University have been tested for drying.
Technological characteristics such as dry weight, volume, stone weight, flesh/stone ratio, active water and hours required for drying are reported for each variety.
Moreover, on the basis of their size, flesh and skin firmness, taste and flavour, these varieties have been tasted and assessed by experienced staff and their qualities statistically analyzed.
Considering all these characteristics the best dried prunes were: ‘Anna Späth’, ‘California’, ‘Imperial Epineuse’, ‘Regina d’Italia’, ‘Zucchella’, ‘Bluefre’ and ‘Forlì II’.
Technological characteristics such as dry weight, volume, stone weight, flesh/stone ratio, active water and hours required for drying are reported for each variety.
Moreover, on the basis of their size, flesh and skin firmness, taste and flavour, these varieties have been tasted and assessed by experienced staff and their qualities statistically analyzed.
Considering all these characteristics the best dried prunes were: ‘Anna Späth’, ‘California’, ‘Imperial Epineuse’, ‘Regina d’Italia’, ‘Zucchella’, ‘Bluefre’ and ‘Forlì II’.
Authors
F. Loreti, C. Vitagliano
Keywords
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