title: [Bruises behaviour in canned cling peaches (author's transl)].
abstract: 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.
mesh_terms: D005519:Food Preservation; D005525:Food-Processing Industry; D005638:Fruit; D006801:Humans; D007558:Italy; D013997:Time Factors
vernacular_title: Comportamento delle "ammaccature" nelle pesche sciroppate