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首页> 外文会议>第四届国际板栗大会（Proceedings of Fourth International Chestnut Symposium) >Marrone del Mugello PGI: the 'Water Curing' Process
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Marrone del Mugello PGI: the 'Water Curing' Process

机译：Marrone del Mugello PGI：“水固化”过程

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摘要

"Marrone del Mugello" PGI (PGl=Protected Geographical Indication) is a quality trademark recognized by the European Community with regulation n. 1263/96 for fruits (fresh, dried or milled as flour) and obtained from European Chestnut Trees (Castanea sativa Mill.) growing in the Mugello area (Tuscany-Italy). The chestnut fruit has a particular chemical composition, very rich in carbohydrates and in starch, that decrease during the post harvest period. In the Mugello area (Tuscany-Italy) is diffused a traditional post-harvest methodology that belong to the past: the "water curing", that extends the preservation of these fruits up to four months. In fact "water curing" was known in the past as "novena" which means that fresh chestnut fruits were kept for nine days in the water to extend their shelf life. The objective of this method is to reduce the development of fungi during the storage processes and at the same time to promote the death of worms living in the chestnut fruits. This paper reports some preliminary results of some tests carried out during this treatment to verify its ability to preserve the nutritional values of chestnut fruits. Effects of "water curing" on the fungi development were observed.
机译：“ Marrone del Mugello” PGI（PG1 =受保护的地理标志）是欧洲共同体根据法规n认可的优质商标。 1263/96：水果（新鲜，干燥或磨成粉），并从生长在穆杰罗地区（意大利托斯卡纳）的欧洲栗树（Castanea sativa Mill。）获得。板栗果实具有​​特殊的化学成分，富含碳水化合物和淀粉，在收获后会减少。在穆杰罗地区（意大利的托斯卡纳），散布着一种属于过去的传统采后方法：“水固化”，将这些水果的保存期延长了四个月。实际上，“水固化”在过去被称为“ novena”，这意味着将新鲜的栗子果实在水中保存9天以延长其保质期。这种方法的目的是在储存过程中减少真菌的生长，同时促进栗子果实中蠕虫的死亡。本文报告了在此处理过程中进行的一些测试的一些初步结果，以验证其保留栗子水果营养价值的能力。观察到“水固化”对真菌发育的影响。

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