Bletting
Process of softening that certain fleshy fruits undergo, beyond ripening
Nº Q2906434 ★
Común · Historia
Bletting
Process of softening that certain fleshy fruits undergo, beyond ripening
Bletting is a process of softening that certain fleshy fruits undergo, beyond ripening. There are some fruits that are either sweeter after some bletting, such as sea buckthorn, or for which most varieties can be eaten raw only after bletting, such as medlars, persimmons, quince, service tree fruit, and wild service tree fruit (popularly known as chequers).
Último precio
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Precio mínimo
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Mediana 7 d
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Ventas 30 d
0
Rango 30 d
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mediana
mín – máx
ventas
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Historial de ventas
- Última venta
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- Media 30 d
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- Mínimo 30 d
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- Máximo 30 d
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- Ventas 7 d
- 0
- Ventas 30 d
- 0
Aún no hay ventas.
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En Wikipedia
Texto en inglés Aún no hay artículo en tu idioma: extracto en inglés.
Bletting is a process of softening that certain fleshy fruits undergo, beyond ripening. There are some fruits that are either sweeter after some bletting, such as sea buckthorn, or for which most varieties can be eaten raw only after bletting, such as medlars, persimmons, quince, service tree fruit, and wild service tree fruit (popularly known as chequers). The rowan or mountain ash fruit must be bletted and cooked to be edible, to break down the toxic parasorbic acid (hexenollactone) into sorbic acid. Common in nature, bletting is found in some wild species of pear, apple, hawthorn, plum, viburnum, persimmon, rose, and blueberry.
Texto: Wikipedia en inglés, CC BY-SA 4.0. · Imagen: Rafael Piera Blay (CC BY-SA 3.0) ·
