METHODS AND PROCEDURES FOR DETERMINING THE QUALITY OF FOREST FRUIT, BOTH FRESH AND CONSERVED BY DEHYDRATION

Abstract

The paper highlights several aspects related to the determination of the quality of both fresh and dehydrated forest fruits, with application on sea buckthorn, which is representative for this category of excessively perishable fruits. Maintaining the qualitative value of fresh fruits is related both to their intrinsic value, characterized by a high perishability degree, and to the technology used throughout their capitalization, namely to their mode of covering the path from producer to consumer. With a view to preserving forest fruits during the period when they cannot be found and when there are no harvests, it is necessary to create optimum conditions to maintain their quality for a long time, with minimum weight losses and qualitative depreciation.