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首页> 外文会议>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：Mugello PGI Brown：“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（PGL =受保护的地理指示）是欧洲共同体认可的质量商标，规定n。 1263/96用于水果（新鲜，干燥或粉碎），并从欧洲栗树（Castanea Sativa Mill）中生长在Mugello地区（托斯卡纳 - 意大利）。栗子果实具有特定的化学成分，非常富含碳水化合物和淀粉，在收集后的过程中减少。在Mugello地区（托斯卡纳 - 意大利）被扩散是一个属于过去的传统收获后方法：“水固化”，延伸了这些果实的保存，长达四个月。事实上，“水固化”过去是“诺维娜”，这意味着在水中保持新鲜的栗子水果9天，以延长其保质期。这种方法的目的是减少储存过程中真菌的发展，同时促进生活在栗子水果中的蠕虫的死亡。本文报告了在此处理期间进行了一些测试的一些初步结果，以验证其保留栗子果实营养价值的能力。观察到“水固化”对真菌发展的影响。

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