1,721,015 research outputs found
Use of chlorophyll a fluorescence for evaluating senescence in leafy vegetables
No full textThe aim of this work is to evaluate leaf senescence rate via chlorophyll a fluorescence measurements and with the JIP test. Lettuce
(Lactuca sativa L.) and spinach (Spinacia oleracea L.) vegetables were stored at 4 or 8 °C. The performance index (PIABS) was the
only index that immediately changed, even after one day of storage. The cumulative respiration was higher at higher storage
temperature (8 °C). At the end of storage, the cumulative respiration was 318 and 398 mg CO2/100 g FW for lettuce and spinach,
respectively. The data from the induction curves were correlated with cumulated respiration. A multivariate regression model showed
a satisfactory predictive ability with a R2 in validation of 0.67 and a standard error in prediction (RMSEP) of 170 mg CO2/ 100 g FW
corresponding to the CO2 emission of 3.5 days at 4 °C and of 2.1 days at 8 °C
Valutazione di metodi NIRS per la caratterizzazione rapida dei reflui a basso contenuto in sostanza secca
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Preliminary study on the Use of GAS FT-IR for the evaluation of cheese volatile fraction: comparison with SPME/GC/MS technique
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Valutazione rapida del grado di maturità tecnologica e fenolica del nebbiolo di Valtellina mediante spettroscopia FT-NIR
No full textStudy on the use of evolved gas analysis FT-IR (EGA FT-IR) for the evaluation of cheese volatile fraction
No full textChanges in the pyruvic acid content correlates with phenotype traits in onion clones
Full text linkConsumer demand is oriented toward onion cultivars with lower pungency, and the pyruvic acid content of onions is highly correlated with their pungency. Therefore, breeding programmes might be based on the pyruvic acid content of the parental bulbs. The present study was performed using 97 onion clones with the aim of correlating the pyruvic acid levels with phenotype traits in the different genotypes used in breeding programmes. The onion bulbs were provided from the breeding company with blind labels, and four bulbs were individually analysed for each clone. A comparison between the spectrophotometric and HPLC determination of pyruvic acid was also carried out and showed an excellent linear regression with an R 2 = 0.951. The pyruvic acid was studied in correlation with tunic colours, pungency and precocity, and the highest correlation coefficient was found for red skinned onions. The lowest pyruvate content was found in white onions, with 6.5 μmol g -1 FW, whereas higher values (8.4-8.5 μmol g -1 FW) were observed in yellow and red onions. The chemical analyses were compared with panel taste assessments. The results confirmed that the pungency and pyruvic acid content were positively and significantly correlated (P<0.0001),even when the coefficient resulted in a relatively low value (r = 0.515). The precocity trait was associated with pyruvate content: precocious onions, in particular, showed lower pungency
NIR determination of Cation Exchange Capacity and Exchangeable Cations of Italian Corn Areas Soils
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