44 research outputs found
Portugal and Common Blond Oranges: are they the same Variety? Characteristics and Enhancement of the Oldest European Sweet Orange Variety
No full textBackground:
Today, old citrus fruit varieties with traits suited to a market more attentive to a limited territorial distribution of certain species and the preservation of biodiversity are being promoted. One of these is the Portugal orange. The name 'Portugal' disappeared from the writings on citrus fruit growing in the first half of the last century, systematically replaced by the name 'Common Blond'.
Methods:
One hundred fruits of ‘Portugal’ and ‘Common Blond’ oranges come from two varietal collections found in Sicily. Physico-chemical and sensory analyses were carried out to evaluate the qualitative characteristics of both varieties and to confirm or confute the previous hypothesis.
Results:
These analyses confirm that from the point of view of fruit quality, there are no significant differences between 'Portugal' and 'Common Blond' oranges. The differences found can be attributed to the different growing environments, i.e. cultural practices, microclimate, fertilization, etc.
Conclusion:
Furthermore, the historical information provided also supports the hypothesis that the 'Portugal' orange simply changed its name to 'Common Blond', even though there were numerous bud variations that led to the selection of different clones
Frigoconservazione ed edible coating per la conservazione post-raccolta dei frutti della pesca Settembrina
No full textDa quanto emerso dai dati strumentali, l’applicazione del rivestimento a base di Aloe sui frutti di pesca “Settembrina”, sia
in maniera singola che congiunta con 1 MCP, consente di rallentare i processi metabolici, permettendo, quindi, il mantenimento del colore dei frutti nel tempo e prevenendo la degradazione di tutti i composti nutrizionali e bioattivi utili a conferire al frutto serbevolezza e pregevoli caratteristiche organolettiche.
Quanto riscontrato, si potrebbe tradurre in un vantaggio per il produttore che, usufruendo di una tecnologia semplice ed
ecosostenibile dal punto di vista ambientale, potrebbe offrire al consumatore frutti dalla elevata shelf life con elevati standard
qualitativi e nutraceutici. Tuttavia, pur avendo riscontrato nello studio risultati incoraggianti, tale tecnologia permane
tutt’oggi un modello di applicazione perfettibile ma con elevati margini di diffusione e prospettive negli anni a venire
Primi risultati sulla disidratazione del mango siciliano: un prodotto nuovo che fa bene alla salute
No full textPrendendo spunto dall’essiccazione al sole, tecnica antica legata alla nostra tradizione utilizzata per conservare a lungo frutti e ortaggi, abbiamo disidratato il mango siciliano in corrente di aria calda, ottenendo un prodotto nuovo, naturale, ricco di colore, aroma e gust
Effect of three different aloe vera gel-based edible coatings on the quality of fresh-cut “Hayward” kiwifruits
No full textIn recent years, the market for minimally processed fruit has increased. Fresh-cut fruits are characterized by a short shelf life due to the processing phases that accelerate the ripening courses. The aim of this work is to analyze the effect on the quality of fresh-cut Hayward kiwis of three different edible coatings based on (1) Aloe vera gel, (2) Aloe vera gel + hydroxypropyl methylcellulose and (3) Aloe vera gel + lemon essential oil. Fruit firmness, weight loss, color, soluble solids content, titratable acidity, microbial load and sensory analysis were evaluated as fresh after 2, 4, 7 and 10 days. Aloe vera gel and Aloe vera gel + lemon essential oil maintained the best values, as they acted as a barrier to gas exchange and further reduced the microbial load. These results were confirmed by sensory analysis: Aloe vera gel + hydroxypropyl methylcellulose does not alter the natural taste of kiwi slices, Aloe vera gel + lemon essential oil gives the characteristic taste of lemon essential oil and Aloe vera gel gives an herbaceous taste. The Aloe vera gel, in combination with these additives, maintains the ability to preserve the quality of fresh-cut kiwifruit
Pera Coscia siciliana di IV gamma, effetti degli edible coating sulla qualità dei frutti
No full textQuesto studio ha voluto mettere in evidenza gli effetti dell’edible coating nel tempo, in particolare individuando le differenze nel mantenimento delle caratteristiche fisico-chimiche e sensoriali tra frutti di pero trattati e quelli di controllo. Dall’analisi dei risultati ottenuti è emerso che i trattamenti hanno consentito di ottenere effetti positivi sui parametri qualitativi considerati, permettendo una più lunga conservazione. Infatti, durante la frigoconservazione, i frutti che hanno subito i trattamenti (AVG+HPMC+PEO - EC1 e AVG+HPMC - EC2) hanno mostrato risultati migliori rispetto ai frutti non trattati (CTR), mantenendo, durante i 7 giorni di conservazione, valori più elevati in termini di compattezza, luminosità e contenuto di solidi solubili totali e i valori
più bassi riguardo alla perdita di peso e all’indice di imbrunimento. Dai risultati dell’analisi sensoriale è emerso che il rivestimento commestibile a base di gel di Aloe vera e HPMC non ha alterato il gusto naturale delle fette di pera, a differenza del trattamento con gel di Aloe vera, HPMC e olio essenziale di melograno, che ha evidenziato un più basso grado di intensità del tipico aroma di pera, talvolta quasi non percepito. Inoltre, il grado di dolcezza percepito al palato è stato più elevato e maggiormente apprezzato dai panelisti per le fette di pera che hanno subito il trattamento EC2, mentre, il trattamento EC1 ha contribuito a modificare il sapore col caratteristico aroma di melograno.
In definitiva, possiamo affermare che il gel di Aloe vera, additivato ad HPMC, ha contribuito a mantenere le caratteristiche qualitative complessive delle fette di pera analizzate, di prolungare la shelf-life dei frutti di IV gamma di pera aumentandone la commerciabilità
Tray-drying is a new way to valorise white-fleshed peach fruit
No full textPescabivona is a highly appreciated fruit by consumers for its sweet flavour and juicy flesh; however, it has a short shelf life and is susceptible to postharvest damage, such as mechanical injury, loss of texture and alteration of organoleptic properties. Therefore, it's necessary to develop new methods of processing and conservation for this fruit. The aim of this study was to analyse the effects of tray-drying in white peach slices and cubes at 70 °C for 12 hours in order to extend their shelf-life and increase its commercial availability over a long period and to obtain a new food product. The physicochemical and sensory properties of dried fruits were assessed during 30 days of storage in polyamide/polyethene (PA/PE) bags containing two gas mixtures (treatments): MAP-N2 (100% N2) and MAP-P (78% N2, 21% O2 and 0.04% CO2), at room temperature (20 ± 1 °C). Both MAP treatments kept the fruit firmness, with MAP-P slightly more effective. Slicing produced fruit with a good appearance and firmness, while cubing produced sweet fruit with a caramel flavour and a chewier firmness. In addition, packing with MAP-N2 reduced the phenomenon of fruit browning. Overall, this study provides significant information on the drying process (time-temperature treatments) and packaging techniques (MAP) of white-fleshed peach to obtain a novel food product
Shading Net and Partial Covering Plastic Film Do Not Affect Phenology, Photosynthetic Activity or Fruit Quality Traits of Kensington Pride Mango
No full textMango cultivation in a protected environment is becoming widespread in the Mediterranean basin where the species has to face unfavorable weather conditions which do not occur in its native cultivation areas. Besides open-air cultivation, greenhouses—and other protection systems such as shading nets and partial covering of plastic films—have been tested recently. In this study, we focused on assessing the effect of a shading net, and a partially covering plastic film, on the development of “Kensington Pride” mango fruit skin-color, its final quality, and the plants’ photosynthetic activity. A new method of measuring mango skin-color on different sides of the fruit is proposed. No difference was observed with regard to the observed parameters between the plants cultivated under the two different protection systems and those growing in the open air. It can, therefore, be stated that such cultivation techniques do not alter the development of the mango fruit and its appearance, nor the plant’s photosynthetic activity
Fresh-Cut Mangoes: How to Increase Shelf Life by Using Neem Oil Edible Coating
No full textThe mango is the most widely cultivated tropical fruit. Fresh-cut mango is very useful, but it is very perishable. The purpose of this study was to highlight the effects of neem oil on fresh-cut mango fruits kept for 9 days at 4 ± 1 °C and 80 ± 5% relative humidity. The neem plant (Azadirachta indica) has numerous antioxidant and antibacterial properties. Despite this, very few studies have been carried out on neem oil added to edible coatings (EC) to retard ripening processes. Two formulations were tested: EC1 (hydroxypropyl methylcellulose + CaCl2) and EC2 (hydroxypropyl methylcellulose + CaCl2 + neem oil), both compared with an untreated sample (control). Physicochemical, microbial, proximate and sensory analyses were carried out. Neem oil reduced loss of firmness and colour, while hydroxypropyl methylcellulose and CaCl2 reduced normal cell degradation (weight loss and soluble solids content). Microbiological investigation showed that the EC2 inhibited the development of the main spoilage bacteria during the entire storage period, prolonging the preservation of fresh-cut fruits. The sensory analysis showed a rapid degradation after 5 d in the control sample, while the EC2 was the best
Postharvest application of sulphur dioxide fumigation to improve quality and storage ability of "red globe" grape cultivar during long cold storage
No full textTable grape cv 'Red Globe' is produced in Sicily and in other areas of Southern Italy. This produce is very appreciated by consumers, having the best rankings in the world market for exports and quality. Nevertheless, despite it is a non-climacteric fruit, table grape is very perishable, both after harvest, and during postharvest handling and cold storage. In fact, also at low temperatures, table grape is very sensitive to fungal infection (Botrytis cinerea) and other diseases, like gray mold, which is very aggressive. For this reason, a standard practice is to fumigate table grape with sulphur dioxide (SO2), after storage in chambers. The growing market request of table grape cv. 'Red Globe' enhanced postharvest research on better techniques aimed to maintain the grapes for longer periods, in order to satisfy the demand. Therefore, the object of this study is to assess the effect of cold storage, at 1±0.5 °C and 93±2% relative humidity (RH), of table grape cv 'Red Globe', for 4 months, with low concentrations of SO2 (0.20%), with the aim to extend their post-harvest shelf life. Two samples of Red Globe table grape were stored at 1±0.5°C, the first for control without SO2, and the other treated with low concentration of SO2. Both samples were moved every 15 days, to 20 °C for 3 days, for simulating shelf life and berry decay. Results showed that, 'Red Globe' table grape treated with low concentration of SO2, prolonged its shelf life for three months after harvest. More particularly, firmness, weight loss, total soluble solids content and titratable acidity maintained good values, and rachis and berry decay were inhibited. This technique is a good alternative to the SO2 one or dual release generating pads for maintaining grape quality in extended storage, with lower impacts for the environment and lower costs
Reduction of Pericarp Browning and Microbial Spoilage on Litchi Fruits in Modified Atmosphere Packaging
No full textThe pericarp browning and postharvest microbiological decay of litchi fruit (Litchi chinensis Sonn cv Kwai Mai) significantly reduce its commercial potential in the fresh market. In this study, different combinations of modified atmosphere packaging (MAP) were applied at 5 ± 1 °C based on the use of natural gases that are innocuous to human health and an alternative to commercially adopted sulfur dioxide (SO2) treatment. The results showed that control fruits, after 6 days of storage, begin to show the first symptoms of decay, revealed by the appearance of lesions and microbial infections determined by total mesophilic microorganisms and molds. This is not the case in the MAP-treated fruits and the MAP 3-treated (5% O2 + 20% CO2 + 75% N2) fruits that show the best results. The control fruits, moreover, turned completely brown by the end of the storage period. The MAP 3 treatment was the most effective in preventing browning and the loss of the red pericarp color and vitamin content and in maintaining acceptable SSC/TA levels and flavor. In addition, a microbiological analysis revealed that all the MAP-treated litchi fruits did not harbor undesirable microorganisms during the entire cold storage period. In conclusion, the MAP 3 conditions delayed pericarp browning and maintained the better organoleptic quality of litchi fruits
