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Caratterizzazione qualitativa di alcuni ortaggi tipici del Veneto
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Experiment 1: Variegato di Castelfranco
SUMMARY
For Veneto region, chicories unquestionably represent an unique living patrimony in its kind. The specific organoleptic characteristics, the strong link with the territory and the long history make them an extremely precious reality, worthy to be safeguarded. Among chicories the "Variegato di Castelfranco", is one of the most appreciated and sought vegetable that grows during the winter period.
Thanks to its qualitative characteristics this kind of chicory has become more and more famous and sought not only by Italian consumers but also by Europeans (Germany, France, United Kingdom, Austria and Switzerland) and others from overseas (United States, Canada, Mexico, Chile). Besides it obtained the IGP label in July 2006. In the last years, the demand of the market, have become more and more strict from the qualitative point of view, especially towards the salubriousness and the nutritional and healthy characteristics. Starting from these objectives, a study has been conducted to appraise the influence of the environment on some quanti-qualitative parameters of the plant, such as productivity, and dry matter, protein, nitrogen, nitrates, antioxidants, polyphenols content. Particularly a variety trial has been conducted among chicories of 4 different classes of precocity. Four places (Cavallino, Cavarzere, Lendinara, Monselice) were taken in account. In the different locations, 5 plants, representative of the whole population, have been sampled in each plot. Each plant was then divided into external, intermediate and inner leaves, external, intermediary and inner leaf blades, external, intermediate and inner veins, stem and roots. Each different samples have been analyzed and the resulting data have been submitted to ANOVA.
The results in this experience underlined higher averaged weights of the inner leaves in the case of the plants of class precocity 3 and 4. Higher dry matter content was observed in plants grown on sandy soils while as far as nitrogen content is concerned, the greatest concentrations were noticed in the inner leaves of plants sampled in clay soils of Cavarzere and Lendinara, probably because of the higher N availability of this kind of soils as a consequences of reduced nutrient leaching. The content of nitrates underlined a smaller accumulation in the sandy soils in comparison to that clay, probably due to the elevated retention of water in the former that mostly makes nitrogenous mixtures more available for the plant. Anyway, with the exception of roots and the stem, the presence of nitrates in the remaining edible portions of the plant did not overcome the most restrictive limits imposed by the UE. This allows to say that the chicory "Variegato di Castelfranco", from this point, is a healthy vegetable for the consumer. About antioxidants content, results showed that plants with a longer growing cycle had higher content of these compounds. Such result is justified by the longer period of exposure to adverse low temperatures which stimulated the production of inhibitors of oxidation. Among portions of the plant, external leaf blades were the richest of antioxidants mainly because they were submitted to prolonged factors of stress during the whole growing cycle in field. The quantities of polyphenols in the plant, being compounds with antioxidant action, followed the courses introduced by the inhibitors of the oxidation.
Experiment 2: Rosso di Treviso tardivo
SUMMARY
There is currently a great deal of interest in phytochemicals as bioactive components of food, especially antioxidant compounds that could benefit human health. Radicchio Rosso di Treviso tardivo (Cichorium intybus L., group rubifolium), a typical vegetable of north-eastern Italy, has gained increasing commercial interest in recent years due to its particular shape and culinary features. These properties are obtained by a forcing process that could affect quality and nothing is known about changes during the forcing process.
The experiment was conducted in Veneto (north-eastern Italy, 45°36’N; 12°10’E) with plants grown in a loamy soil and analyzed at harvest and during the forcing process (0-10 and 20 forcing days-FD).
Results showed that the antioxidant capacity (AOC), phenols and ascorbic acid contents of this chicory decreased with different intensity during the forcing process. The outer inedible leaves displayed high AOC, which could provide phenolic extracts that could be used as natural antioxidants or to functionalize foods. Concerning nitrogen compounds, nitrate and nitrite contents in edible portions never exceed the most restrictive EU limits. A continuous reduction in NO3 content was observed during the forcing process, while NO2 showed a peak at 10 FD. Organic N significantly increased during the forcing process due to NO2 reduction. The properties verified so far mean that this chicory can be considered an interesting and healthy vegetable for the consumer, also after the forcing process.
ASPARAGO
Experiment 1: Asparago bianco
SUMMARY
The asparagus is a well known vegetable in Veneto, especially in those areas (Bassano and the Pianura Padana) where it is considered a typical product. In the last years the market and singles consumers are increasingly asking for qualitative food, especially regarding healthy and nourishing food features. Concerning the white asparagus, few analysis and evaluations were made in the past years. This was the main reason to conceive a test, an analysis which aimed to evaluate the contents of nitrates, nitrites, antioxidants and polyphenols contained in the spear of the regional varieties.
Qualitative tests on white asparagus stems were realized in 2008 at the Department of environmental Agronomy and Vegetal Productions (University of Padua), considering material coming from the Experimental Flower and Vegetable Centre “Po di Tramontana” located in Rosolina -RO- (45° 4' N- 12° 14'E). Since 2005, 31 hybrids of white asparagus have been compared in this centre: the most examined Italian varieties have been “Eros” and “Zeno” together with the Dutch one “Grolim”.
After the picking stage occurred in April, three harvests were performed on 15/4, 22/4 and 29/4, each of them named R1, R2, R3 respectively. Later the spears were cut, washed, and left at the temperature of 4°C, in order to keep them fresh after the picking. The day after, only extra stems were selected (Ø 16mm) for the qualitative tests: they were weighed and cut 220 mm from the apex, dividing the discard portion from the good one. Then they were cut horizontally in three equal parts and diced, in order to evaluate the expected qualitative variations from the apex to the basis.
The results confirm that “Grolim” shows heavier stems and the higher percentage of dried substance. It has also demonstrated in all types of varieties the higher levels of dried substance in the apex, probably due to the great presence of bracts. Asparagus also indicates low contents of nitrates and nitrites, showing a decrease of nitrates from the basis to the apex, while nitrites decrease from the apex to the basis. About antioxidants and phenols content, the test has pointed out a concentration of them at the top, especially in the “Grolim” variety. This result is probably due to stress. In fact when plants are overstressed, they try to overcome this unpleasant condition by producing more antioxidants, as apex is embedded, during its emerging effort, it products oxidation depressors.
Experiment 2: Asparago verde
SUMMARY
Asparagus is a very popular vegetable in the Veneto region especially in areas of Bassano and the Po Valley where it is considered a typical product. In recent years the demands of the market and especially of the consumer have become more and more driven in terms of quality, particularly in respect of health, nutrition and healthy food. As for the green asparagus, the information on these issues are limited. In this regard has been set a test to assess the content of nitrates, nitrites, antioxidants and polyphenols and pigments present in the shoot of a green asparagus variety (Eros), cultivated in two areas of Veneto.
The qualitative analysis in green shoots, were made in 2008 at the Department of Environmental Agronomy and Crop Productions of the University of Padova on material from Barbona (PD) and Piombino Dese (PD). The first asparagus plantation has been implanted since three years and the second since eight.
During the shoots harvest, which took place in April and May, six sampling moments were performed on 10/4, 17/4, 24/4, 2/5, 8/5 and 15/5 identified with R1, R2, R3, R4, R5, R6, respectively. Once cut the shoots were calibrated, washed and placed at 4°C to keep the product until destructive analysis made on the day after the harvest. In this moment we took the extra class shoots (diameter >16 mm) to use for qualitative analysis. They were weighted and then cut to 270 mm from the apex in order to separate waste portion from the commercial one. This fraction was cut perpendicular to the longitudinal axis in order to obtain three equal parts (90 mm each) to assess any changes in shoot quality characteristics. The results obtained in this experiment showed that asparagus of Piombino Dese had a lower content of dry matter but a greater weight. The nitrate content was not influenced by location, while in shoot parts a decreasing trend from the base to the apex was observed and even with the advancing of the harvest season. For nitrites there were no significant changes.
The pigments content increased during the advancing of the harvest season in Piombino Dese that showed the highest shoot values. The content of these chemical compounds grew exponentially from waste to the apex portion and the chlorophyll a content was higher than the chlorophyll b and xanthophylls + carotenoids.
The antioxidants and polyphenols determination showed that the apical part is the place where they are most concentrated and Piombino Dese expressed higher values. This behavior is justified by the increased exposure of the apical area to stress situations caused by the shoot emergence through the soil and by the increasing of xanthophylls and carotenoids content. These two conditions determined an increase of oxidation inhibitors synthesized by the plant.
PATATA DOLCE
SUMMARY
This work was aimed to evaluate qualitative and healthy properties of sweet potato cultivated in Veneto region. Sweet potato belongs to the family of Convolvulaceae and its scientific name is Ipomoea batatas (L.) Lam.. This family presents over 50 genera and more than 1000 species, but only I. batatas is commonly cultivated. This plant is an herbaceous perennial plant with edible tuberous roots. From an economical point of view, sweet potato is the seventh most important foo crop in terms of production with 9 million hectares and 140 million tons. It’s cultivated throughout the tropics and warm temperate regions of the world. It’s cultivated especially in developing Countries from which comes out the 95% of world output. Nowadays the largest producer of sweet potato is China with more the 80% of the world supply. In Italy, instead, this crop is considered a niche crop, mainly cultivated in the northern east of Italy in about 400 ha and with 8500 tons. In the last years an increasing interest by the consumer was observed so we need to know Italian sweet potato health properties as a further tool of promotion.
The research object of our work, that is only the first step of our sweet potato characterization, is to determine antioxidant activity (AOA), total phenols (TF), ascorbic acid (AA), sugars, nitrate, nitrite and organic nitrogen. This experiment was conducted in 2008 in the north-east of Italy. The harvesting area was characterized by clay-loamy soil, with average temperature between 15°C and 30°C and 450 mm of rainfall during growing cycle. To better characterize this crop we considered both the whole plant and only storage roots. About plant we considered plants with lobed (LL) and triangular (TL) leaves; 4 sampling moments during growing cycle and 5 plant parts (leaf blades, stem, vines, fibrous roots, enlarged roots and storage roots) were taken in account. About roots 4 weight classes and 3 roots portion (proximal, intermediate and distal) were considered.
The results obtained showed that the higher dry matter content was observed in the 2nd sampling and roots had the higher dry matter percentage, no differences were found between plants with triangular and lobed leaves. The AOA was lower than other varieties cultivated in the world. Anyway the AOA didn’t change during growing cycle and, in whole plant was higher in TL and in general in leaf blades. Exactly the same situation was found for total phenols. About AA we found an increasing trend in the plant during growing cycle and this result was probably due to enlarged roots that are the best source of AA. The content of nitrate and nitrite was, on the whole, very low and the higher concentration of nitrate was observed, as expected, in veins. Concerning the qualitative analysis on storage roots, slight differences for dry matter were found among weight classes and the same we can say for different portions. AOA was independent of the weight of the root, but was higher in proximal and distal portions. For AA Italian sweet potato had lower content than literature values and they are concentrated in the intermediate portion. Anyway it has to be considered that this is a white fleshed sweet potato, without pigments and carotenoids. Also for roots nitrate and nitrite content was very low and the higher sugar content was found in the weight class between 200 and 400 g. This can be useful to say that this is the sweeter weight class to send to the market.RADICCHIO
Prova 1: Variegato di Castelfranco
RIASSUNTO
Per la regione Veneto, i radicchi rappresentano indiscutibilmente un patrimonio unico nel suo genere. Tra le cicorie che hanno stretto un forte legame con questa Regione vi è il radicchio Variegato di Castelfranco, uno dei più pregiati e ricercati ortaggi presenti nel periodo invernale. Grazie alle sue caratteristiche qualitative, con il passare del tempo, questa tipologia di radicchio è divenuta sempre più richiesta dai consumatori non solo locali, ma anche a livello nazionale. E’ stata inoltre denominata con il marchio IGP nel luglio del 2006.
Negli ultimi anni, le richieste del mercato e soprattutto di chi consuma il prodotto, sono diventate sempre più esigenti dal punto di vista qualitativo, soprattutto nei confronti della salubrità e delle caratteristiche nutrizionali e salutistiche di ciò che viene ingerito. Partendo da questi obiettivi, in 4 differenti classi di precocità del Variegato di Castelfranco è stato condotto uno studio volto a valutare l’influenza dell’ambiente di coltivazione su alcuni parametri quanti-qualitativi della pianta quali: produttività, contenuto di sostanza secca, azoto proteico, nitrati, capacità antiossidasica totale (CAT) e fenoli totali (FT). Inoltre si sono presi in considerazione gli effetti delle condizioni pedoclimatiche e di quattro località (Cavallino, Cavarzere, Lendinara, Monselice) nei confronti degli aspetti qualitativi sopra citati. Nei diversi rilievi si è operato con un numero di piante sufficientemente rappresentative della coltura in atto (5 per parcella). Queste sono state raccolte (estirpate) e destinate al rilievo distruttivo isolando le foglie esterne dalle intermedie e interne (grumolo), lamine delle foglie esterne, intermedie e del grumolo, nervature delle foglie esterne, intermedie e del grumolo, fusto e radici. Il materiale delle singole porzioni, provenienti dalle 5 piante, è stato poi accuratamente mescolato per ottimizzare l’omogeneità del campione. I diversi campioni sono stati poi sottoposti alle analisi qualitative previste.
I risultati ottenuti in questa esperienza hanno evidenziato pesi medi del grumolo superiori nel caso delle piante di classe di precocità 3 e 4. Contenuti significativi di sostanza secca sono stati osservati in piante allevate su terreni sabbiosi mentre per quanto riguarda l’azoto proteico, le maggiori concentrazioni sono state rilevate nelle foglie del grumolo delle piante estirpate dai terreni argillosi di Cavarzere e Lendinara, mentre i nitrati hanno evidenziato un minor accumulo nelle piante provenienti dal terreno sabbioso rispetto a quello argilloso. In ogni caso, ad eccezione delle radici e del fusto, il contenuto di nitrati nelle restanti porzioni edibili della pianta non ha superato i più restrittivi limiti imposti dalla UE. Ciò consente dunque di affermare che il radicchio Variegato di Castelfranco, sotto questo profilo, non risulta essere un ortaggio dannoso per la salute del consumatore.
Nei confronti della CAT, piante a ciclo colturale più lungo si sono distinte per l’elevata presenza di questi composti. Tale risultato è giustificabile dal prolungato periodo di esposizione a temperature più rigide delle piante, queste si sono difese producendo più inibitori dell’ossidazione. Nell’ambito delle porzioni di pianta, le lamine delle foglie esterne si sono dimostrate le più ricche di antiossidanti poichè, al contrario delle altre frazioni della parte aerea, sono state verosimilmente sottoposte a prolungati stress biotici e abiotici durante tutto il ciclo colturale in campo. I quantitativi di polifenoli presenti nella pianta, in quanto anch’essi composti con azione antiossidante, hanno seguito gli andamenti presentati dagli inibitori dell’ossidazione.
Prova 2: Rosso di Treviso tardivo
RIASSUNTO
Il radicchio Rosso di Treviso tardivo, una delle tipologie di radicchio molto conosciuta nella Regione Veneto, è una cicoria che ha stretto un forte legame con la Provincia di Treviso dove è diventata una delle più pregiate e ricercate orticole presenti durante la stagione autunno-vernina.
Con il passare del tempo questo radicchio è divenuto sempre più famoso e ricercato non solo dai consumatori locali ma, negli ultimi anni, ha iniziato ad essere apprezzato anche in altre regioni del nostro Paese oltre che in alcuni mercati esteri per le sue peculiari caratteristiche organolettiche.
Di recente, infatti, le esigenze del mercato, spinto dalle richieste dei consumatori, si sono indirizzate verso prodotti caratterizzati da aspetti qualitativi, sempre più mirate nei confronti della salubrità e delle caratteristiche nutrizionali e salutistiche. In quest’ottica, si è condotto uno studio volto a valutare l’influenza di diversi aspetti agronomici e tecnico-colturali su alcune caratteristiche qualitative della pianta quali: contenuto di nitrati, nitriti, antiossidanti e polifenoli. In questa prova è stata considerata l’evoluzione dei principali aspetti qualitativi sopra citati durante il processo di forzatura imbianchimento realizzato presso un’azienda di Zero Branco caratterizzata da terreno franco.
Nei diversi rilievi si è operato con un numero di piante sufficientemente rappresentative della coltura in atto (5 per parcella). Queste sono state raccolte (estirpate) e destinate al rilievo distruttivo isolando le foglie esterne dalle intermedie e interne (grumolo), lamine delle foglie esterne, intermedie e del grumolo, nervature delle foglie esterne, intermedie e del grumolo, fusto e radici. Il materiale delle singole porzioni, provenienti dalle 5 piante, è stato poi accuratamente mescolato per ottimizzare l’omogeneità del campione. I diversi campioni sono stati poi sottoposti alle analisi qualitative previste.
I risultati ottenuti in questa esperienza hanno evidenziato che nei confronti del contenuto di antiossidanti, le lamine delle foglie esterne si sono dimostrate le più ricche di antiossidanti verosimilmente perché, al contrario delle altre frazioni della parte aerea, sottoposte a diversificate e prolungate fonti di stress durante tutto il ciclo colturale in campo. Nel corso della fozatura-imbianchimento questi composti hanno presentato un generale decremento nelle prime fasi dell’intervento dovuto alla scomparsa quasi completa delle foglie esterne per effetto dei processi di marcescenza. Nonostante ciò, i valori al momento della commercializzazione si sono mantenuti ancora piuttosto elevati.
I quantitativi di polifenoli presenti nella pianta, in quanto anch’essi composti con azione antiossidante, hanno seguito gli andamenti presentati dagli inibitori dell’ossidazione.
In relazione al contenuto di nitrati e nitriti, i valori non hanno superano i più restrittivi limiti imposti dall’UE per altri ortaggi da foglia. Inoltre il processo di forzatura-imbianchimento ha determinato un’ulteriore riduzione dei livelli dimostrando che, da questo punto di vista, il radicchio Rosso di Treviso tardivo risulta essere salubre per il consumatore.
ASPARAGO
Prova 1: Asparago bianco
RIASSUNTO
L’asparago è un ortaggio molto conosciuto nel Veneto soprattutto nelle aree di Bassano, Cimadolmo e Codevigo dove è considerato un prodotto tipico di queste zone. Negli ultimi anni le esigenze del mercato per soddisfare le richieste del consumatore sono diventate sempre più spinte dal punto di vista qualitativo, particolarmente nei confronti della salubrità e delle caratteristiche nutrizionali e salutistiche degli alimenti. Per quanto riguarda l’asparago bianco, le informazioni relative a questi aspetti risultano molto modeste e pertanto si è ritenuto opportuno impostare una prova per valutare il contenuto di nitrati, nitriti, antiossidanti e polifenoli presenti nel turione delle varietà maggiormente coltivate a livello regionale.
Le analisi qualitative in turioni bianchi sono state effettuate nel 2008 presso il Dipartimento di Agronomia Am
Caratteristiche qualitative di alcune varietà di asparago bianco (Asparagus officinalis L.)
No full textCapacità antiossidasica totale e contenuto di fenoli totali in radicchio "Variegato di Castelfranco" (Cichorium intybus L., gruppo rubifolium) coltivato in diverse zone orticole del Veneto
No full textRisultati preliminari relativi all'influenza delle gibberelline sull'induzione a fiore in radicchio "Rosso di Chioggia" medio (Cichorium intybus L. var. silvestre Bischoff)
No full textEffetto della vernalizzazione sull'induzione a fiore in tipologie e classi diverse di radicchio (Cichorium intybus L. var silvestre Bischoff)
No full textInfluenza di due terreni di coltivazione e della tecnica di forzatura-imbianchimento su alcuni aspetti qualitativi in radicchio "Rosso di Treviso tardivo" (Cichorium intybus L. gruppo rubifolium)
No full textEffect of grafting and ripening conditions on some qualitative traits of “Cuore di bue” tomato fruits
No full textBACKGROUND: Grafting technique is increasingly being employed in order to obtain high production in difficult soils and to
reduce chemical application. The present experimentalwork addressed the effect of grafting of tomato, cv. ‘‘Profitto’’ (P), on to
the rootstocks ‘‘Beaufort’’ (B) and ‘‘Big Power’’ (BP) on fruit quality. Both fruit left to ripen on the plant and fruit stored at low
temperature (4 ◦C) were included in the quality assessment.
RESULTS: Vitamin C and fructose content decreased in B and BP in fruits stored at 4 ◦C, whereas fruits ripened on the
plant showed higher sugar concentrations. The free phenolic acids extracted were identified as caffeic acid, p-coumaric acid,
chlorogenic acid and ferulic acid. Higher antioxidant compound content was consistently shown by P. Cold storage conditions
caused a higher phenolic acid production due to the increase of ferulic acid. Compared with ripening on the plant, percentage
differences ranged between 14.3% (caffeic acid) and 12.5% (p-coumaric and chlorogenic acids). Total phenol content was also
affected by maturation, showing higher values in fruits ripened on the plant than under cold storage conditions.
CONCLUSIONS: It was possible to observe a significant relationship between tomato fruit quality and grafting and relevant
differences in fruit ripening conditions
Effect of Location and Age of Plantation on Organoleptic Characteristics of a Typical Italian Asparagus Crop
No full textChanges in Qualitative Traits of Blueberry and Blackberry in Relation to Storage Temperature and Film Type
No full textThe use of alternative fertilizers plays nowadays an increasing importance because of increase of price of mineral fertilizers and organic matter decrease in cultivated soils. Veneto Region plays an active role in waste recycling and composting activities that allows to use new organic matter sources in order to improve soil properties. In this study we evaluated the effect of compost use on the agronomic and nutritional qualitative traits of cabbage.
The experiment was conducted at the University of Padova considering the following theses: control unfertilized (F0), treatment with mineral fertilizers (FMIN) in which the 100% of the nitrogen requirement was supplied in mineral form, treatment where 50% of the nitrogen requirement was made in mineral form and the remaining demand with compost (F50), 100% of nitrogen requirements necessary for the culture was made from compost (F100) and 200% of demand in nitrogen was supplied through compost (F200). Dry matter content, antioxidant capacity (AOA), total phenols (TP), ascorbic acid (AA), phenolic acids, organic nitrogen and nitrate (NO3) were evaluated as qualitative traits. It was also determined the quantity of Al, Ca, Cu, K, Mg, P, Zn and heavy metals (Cd, Cr, Hg, Ni, Pb).
Results showed that AOA and TP were higher in plants grown with F0 and F200. About AA values the most interesting result was observed in F200 too. The main phenolic acids detected were chlorogenic and p-coumaric acid on which fertilizer treatment did not significantly influenced. However, for both acids, the highest values were measured by plants cultivated with F200. In assessing the content of NO3, plants of the thesis that during the crop cycle were held to a higher proportion of available nitrogen (F50 and FMIN), showed the highest concentrations of nitrogen compounds. Concerning heavy metals Cd, Hg, Pb were below the detectable limit
Effect of grafting on biochemical and nutritional traits of “Cuore di Bue” tomatoes harvested at different ripening stages
No full textIn the last years “Cuore di Bue” tomato has been one of the most important types requested from
the market because of its special flesh texture and flavor which is very pleasing to the consumer.
The present study was aimed to verify if rootstock affects some specific qualitative traits of this
tomato fruits during ripening process. The main quality traits during ripening of tomato fruits of
cultivar "Profitto" ungrafted and grafted on "Beaufort" and "Big Power" rootstocks were
determined. Results showed that different ripening stages and grafting combinations affected,
sometimes strongly, tomato fruits quality. Among phenolics, gallic, cinnamic and p-coumaric acid
declined during ripening, whereas chlorogenic, caffeic and ferulic acid increased in the last ripening
stages. The quality of tomato fruits was also influenced by grafting. As far as quality parameters
(color, °Brix, electrical conductivity, pH, titratable acidity) and sugar content are concerned there
were significant differences. Strong differences are attributable also to the contents of phenolic
acids. In particular, ungrafted Profitto plants showed more p-coumaric and caffeic acid content than
the other two grafted treatments. Profitto and Profitto x Beaufort showed more chlorogenic and
cinnamic acid than Profitto x Big Power variety. The last one variety showed a completely different
chlorogenic acid accumulation pattern and contained more gallic and ferulic acid than the other two.
The nutritional value of grape tomatoes "Cuore di Bue" considerably increased with ripening stage.
About grafting, this technique has a significant effect on various biochemical and nutritional
properties in tomato fruit. Many chemical compounds related to the antioxidants group have been
involved in these changes showing a significant decrease in grafted plants fruits. Concerning other
parameters such as pH, EC and Brix, the graft led to very small changes
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