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SM ISO690:2012 SAVA, Parascovia, LINDA, Liudmila, CATERENCIUC, Cristina, JENAC, Ana, MIGALATIEV, Olga, ODOBESCU, Ludmila. Research on blackberry fruit processing . In: Lucrări Ştiinţifice. Seria Horticultură, 2013, vol. 56, pp. 367-372. ISSN 1454-7376. |
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Lucrări Ştiinţifice. Seria Horticultură | ||||||
Volumul 56 / 2013 / ISSN 1454-7376 /ISSNe 2069-8175 | ||||||
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Pag. 367-372 | ||||||
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This paper reflects the results of scientific investigations on biometric and organoleptic indices of fresh blackberry fruits and processed products. Blackberry culture is one of perspective for Republic of Moldova, which can give an output of 6.0 12.0 t/ha of high quality fruits, and the processed blackberry products are highly appreciated. As results of research have been established the biometric indices and organoleptic quality of fresh fruit blackberry variety Thornfree Cl., and products made from them. From the investigated agricultural raw material were prepared following samples: compote of blackberries, blackberry nectar with sugar, mashed blackberries with sugar, blackberry jam, frozen berries and dried berries. It was found that the samples of the blackberry canned products are distinguished by original taste, aroma characteristic, intense color and pleasing appearance, which were valued at tasting with high notes. Blackberry jam won the 4.47 mark, blackberry compote was rated at 4.67. Nectar of blackberries with sugar scored a 4.68. Mashed blackberries with sugar were assessed with the highest grade of 4.73. Blackberry industrialization in order to obtain frozen and lyophilized represents a future direction for use. |
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Cuvinte-cheie blackberry, Berries, biometric and organoleptic indices, processed products, mur, bace, indicii biometrici i organoleptici, produse prelucrate |
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<?xml version='1.0' encoding='utf-8'?> <resource xmlns:xsi='http://www.w3.org/2001/XMLSchema-instance' xmlns='http://datacite.org/schema/kernel-3' xsi:schemaLocation='http://datacite.org/schema/kernel-3 http://schema.datacite.org/meta/kernel-3/metadata.xsd'> <creators> <creator> <creatorName>Sava, P.V.</creatorName> <affiliation>Institutul Ştiinţifico-Practic de Horticultură şi Tehnologii Alimentare, Moldova, Republica</affiliation> </creator> <creator> <creatorName>Linda, L.P.</creatorName> <affiliation>Institutul Ştiinţifico-Practic de Horticultură şi Tehnologii Alimentare, Moldova, Republica</affiliation> </creator> <creator> <creatorName>Caterenciuc, C.</creatorName> <affiliation>Institutul Ştiinţifico-Practic de Horticultură şi Tehnologii Alimentare, Moldova, Republica</affiliation> </creator> <creator> <creatorName>Jenac, A.I.</creatorName> <affiliation>Institutul Ştiinţifico-Practic de Horticultură şi Tehnologii Alimentare, Moldova, Republica</affiliation> </creator> <creator> <creatorName>Migalatiev, O.</creatorName> <affiliation>Institutul Ştiinţifico-Practic de Horticultură şi Tehnologii Alimentare, Moldova, Republica</affiliation> </creator> <creator> <creatorName>Odobescu, L.V.</creatorName> <affiliation>Institutul Ştiinţifico-Practic de Horticultură şi Tehnologii Alimentare, Moldova, Republica</affiliation> </creator> </creators> <titles> <title xml:lang='en'>Research on blackberry fruit processing </title> </titles> <publisher>Instrumentul Bibliometric National</publisher> <publicationYear>2013</publicationYear> <relatedIdentifier relatedIdentifierType='ISSN' relationType='IsPartOf'>1454-7376</relatedIdentifier> <subjects> <subject>blackberry</subject> <subject>Berries</subject> <subject>biometric and organoleptic indices</subject> <subject>processed products</subject> <subject>mur</subject> <subject>bace</subject> <subject>indicii biometrici i organoleptici</subject> <subject>produse prelucrate</subject> </subjects> <dates> <date dateType='Issued'>2013-06-01</date> </dates> <resourceType resourceTypeGeneral='Text'>Journal article</resourceType> <descriptions> <description xml:lang='en' descriptionType='Abstract'><p>This paper reflects the results of scientific investigations on biometric and organoleptic indices of fresh blackberry fruits and processed products. Blackberry culture is one of perspective for Republic of Moldova, which can give an output of 6.0 12.0 t/ha of high quality fruits, and the processed blackberry products are highly appreciated. As results of research have been established the biometric indices and organoleptic quality of fresh fruit blackberry variety Thornfree Cl., and products made from them. From the investigated agricultural raw material were prepared following samples: compote of blackberries, blackberry nectar with sugar, mashed blackberries with sugar, blackberry jam, frozen berries and dried berries. It was found that the samples of the blackberry canned products are distinguished by original taste, aroma characteristic, intense color and pleasing appearance, which were valued at tasting with high notes. Blackberry jam won the 4.47 mark, blackberry compote was rated at 4.67. Nectar of blackberries with sugar scored a 4.68. Mashed blackberries with sugar were assessed with the highest grade of 4.73. Blackberry industrialization in order to obtain frozen and lyophilized represents a future direction for use.</p></description> <description xml:lang='ro' descriptionType='Abstract'><p>În lucrare sunt reflectate rezultatele cercetărilor tiinŃifice efectuate referitor la indicii biometrici i organoleptici ai fructelor proaspete de mur i ai produselor prelucrării. Cultura murului este una de perspectivă pentru Republica Moldova, care poate da o producŃie de 6,0 12,0 t/ha de fructe de calitate înaltă, iar produsele obŃinute în urma prelucrării bacelor de mur sunt înalt apreciate. În rezultatul cercetărilor sau stabilit indicii biometrici i organoleptici de calitate a fructelor proaspete ale soiului de mur Thornfree Cl., precum i a produselor preparate din acestea. Din materia primă agricolă cercetată sau preparat următoarele mostre: compot din mure, nectar din mure cu zahăr, mure pasate cu zahăr, dulceaŃă din mure, mure congelate i mure liofilizate. Sa constat că mostrele din produse conservate din mure se deosebesc printrun gust original, aromă caracteristică, culoare intensă i aspect exterior plăcut, care au fost apreciate la degustare cu note înalte. DulceaŃa din mure a obŃinut nota de 4,47, compotul din mure nota 4,67, nectarul din mure cu zahăr a obŃinut nota de 4,68. Murele pasate cu zahăr au fost apreciate cu cea mai înaltă notă de 4,73. Industrializarea murelor în vederea obŃinerii produselor congelate i liofilizate reprezintă o direcŃie de utilizare de perspectivă.</p></description> </descriptions> <formats> <format>application/pdf</format> </formats> </resource>