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Cherry plum (Prúnus cerasiféra) – source material and processed products

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dc.contributor.author LINDA, L.
dc.contributor.author TERENTII, P.
dc.contributor.author CARAGIA, V.
dc.contributor.author SARANDI, T.
dc.contributor.author ODOBESCU, L.
dc.date.accessioned 2019-11-16T10:44:52Z
dc.date.available 2019-11-16T10:44:52Z
dc.date.issued 2016
dc.identifier.citation LINDA, L., TERENTII, P., CARAGIA, V. et al. Cherry plum (Prúnus cerasiféra) – source material and processed products. In: Modern technologies, in the food industry–2016 (MTFI-2016): proc. of the intern. conf., 20-22 october, 2016. Chişinău, 2016, pp. 219-224. ISBN 978-9975-87-138-9. en_US
dc.identifier.isbn 978-9975-87-138-9
dc.identifier.uri http://repository.utm.md/handle/5014/6978
dc.description.abstract Cherry plums are one of the most common types of primary drupes and used in the production of juices, kompot, sweets, jams, confiture. In the catalog of plant varieties of Moldova there is no data on the species of cherry plum which can be used in production. Testing those varieties, from the point of view of agrobiology and chemical and technological characteristics, determines the direction of utilizing them in the secondary industry. Presently, there has appeared an interest in acids based on plants, which will allow to broaden their utility. This includes cherry plum, and will allow for these acids to be used in food products as natural acids (fruit nectar, berries and legumes, juices, sauces, condiments) in place of citric acid. From the varieties of cherry plum presented for testing there have been produced juices and puree (semi-produced from cherry plum) which was used to produce fruit based condiments and sauces. As well as providing tasting qualities, the cherry plum puree also confers acidity to the product. There were determined physicochemical indexes of fresh cherry plums and of their products, fabricated mostly in conformance with recipes and technologies used the food industry, but also with newly developed recipes. Recommendations of rational use of new types of cherry plum, cultivated on experimental plots of IP IŞPHTA, have also been developed, as well as the recommendations for stabilizing and expanding the sphere of use of cherry plums in the food industry. en_US
dc.language.iso en en_US
dc.publisher Tehnica UTM en_US
dc.rights Attribution-NonCommercial-NoDerivs 3.0 United States *
dc.rights.uri http://creativecommons.org/licenses/by-nc-nd/3.0/us/ *
dc.subject cherry plum en_US
dc.subject testing en_US
dc.subject variety en_US
dc.title Cherry plum (Prúnus cerasiféra) – source material and processed products en_US
dc.type Article en_US


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