[罐头粘桃子的瘀伤行为(作者译)]。

S & TA & NU. Rivista di scienza e tecnologia degli alimenti e di nutrizione umana Pub Date : 1975-07-01

R Bazzocchi, B Marangoni, A Zocca

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引用次数: 0

摘要

完好无损的水蜜桃，cv。“Halford”，在三个位置上施加2、4和6公斤/平方厘米的压力，用手插入仪进行人工挫伤。这些桃子在不同的时间(2小时、4小时、8小时和16小时)被罐装，并储存了5个月。然后，这两半的水果被提交给一个“小组测试”，结果显示，所有被碰伤的水果都适合制成一个好的罐头产品。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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[Bruises behaviour in canned cling peaches (author's transl)].

Undamaged cling peaches, cv. "Halford", were artificially bruised in three positions of the halves exerting a pressure of 2, 4 and 6 kg/cm2, with a hand penetrometer. These peaches were canned at different times (2, 4, 8 and 16 hours) and stored for five months. The halves were then submitted to a "panel test" which revealed that all the bruised fruits were suitable to give rise to a good canned product.

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S & TA & NU. Rivista di scienza e tecnologia degli alimenti e di nutrizione umana

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