Giorgio Mantovani

Beet technological value under mediterranean storage conditions

Abstract Beet technological value is determined by non-traditional parameters which relate better to the problems of processing. In particular the dry substance determination and the composition of the juice extracted at diffusion temperature are considered. These evaluation criteria are particularly interesting in the case of damaged roots which are stored under unfavourable conditions due to high temperatures. Storage of sound and damaged beets either in piles in the fields or in the factory silo for a maximum of four days with temperatures between 20 and 35°C, is taken into consideration. The results are also relevant to problems arising from short storage in warm, humid climatic conditions. In order to achieve a more complete view of the consequences of storage on the technological value of beet it is necessary to extend the field of investigation to non-traditional parameters.