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Aspetti di post-raccolta per la GDO: innovazioni di prodotto/processo e convenience food.
No full textEffects of storage temperature and duration on quality of unshelled and shelled almonds
No full textAlmonds (Prunus dulcis Mill.) kernels stored in uncontrolled environmental conditions can show drastic quality loss. The aim of this work was to evaluate how removing the shell and storage at different temperatures may affect almonds quality. For 2 following years, dried almonds ('Marta') were stored: I) unshelled at 20°C; II) unshelled at 0°C; III) shelled at 20°C; IV) shelled at 0°C. Initially and after 2, 5 and 9 months of storage the following analyses were carried out: rupture force, color, sensorial evaluation (on the kernels), acidity and tocopherols content (on the oil), sugar content, antioxidant activity and total phenols (on the defatted powder). In both years, the presence of shell reduced the variation in some color parameters, while the effect of temperature was less evident. No differences were observed in rupture force, sensorial attributes, antioxidant activity and sucrose content according to the storage temperature and the presence of shell. Phenols content was affected by storage modality; in 2007, a lower decrease in unshelled almonds than in shelled ones was observed, while in 2008 almonds stored in shell at 0°C showed a delay in phenols loss during storage, with no effect of storage temperature. Tocopherols content did not show evident variation, while acidity increased during storage, regardless storage temperature and the presence of shell
Uso dell’analisi di immagine per discriminare l’effetto di diverse atmosfere di conservazione sulla qualità di semi di fagiolo borlotto reidratati
No full textmemoria n. 9-13
Importanza della scelta varietale per la produzione di carciofo (Cynara scolymus L.) di quarta gamma
No full textEffetti di diversi pre-trattamenti sugli attributi qualitativi dei kiwi durante la frigoconservazione
No full textEffetto della temperatura e dell’atmosfera di conservazione sulla qualità di fagiolini pronti per il consumo
No full textThe effect of 1-methylcyclopropene (1-MCP) application before and after cutting on the shelf life extension of fresh-cut tomatoes
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Color Degradation Kinetics of Rehydrated ‘Borlotto’ Beans Stored in Different Gas Atmospheres as Measured by Image Analysis
No full textEffect of atmosphere composition on quality of ready-to-cook complex soup including fresh-cut vegetables and seeds
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