Altitude effects on fruit morphology and flour composition of two chestnut cultivars

@inproceedings{Silvanini2014AltitudeEO,
  title={Altitude effects on fruit morphology and flour composition of two chestnut cultivars},
  author={Annalisa Silvanini and Chiara Dall’Asta and Lucia Morrone and Martina Cirlini and Deborah Begh{\'e} and Andrea Fabbri and Tommaso Ganino},
  year={2014}
}
Abstract Environmental conditions may significantly affect both the chemical composition and the morphological parameters of chestnuts. The aim of this work was the evaluation of altitude effects on flour chemical composition and on fruit morphological parameters of different chestnut cultivars (Luetta e Leccardina), grown at two different altitude levels (700 and 1000 m.a.s.l.). In particular, crude protein, crude fat, amino acid and essential fatty acid content were determined on flours. The… CONTINUE READING