Caratterizzazione del contenuto aromatico e dei profili trascrizionali di geni coinvolti nella biosintesi degli aromi durante lo sviluppo dell’acino di un vitigno aromatico

Dry cherry tomato: innovation from studies on isotherms

The drying of vegetables is a very ancient practice for food preservation still in use nowadays. Tomatoes cut into two parts, added with salt and dried are an important element of the food tradition in south of Italy. The tomato’s drying in Sicily is still carried out with a sun-drying process, with an empiric method. The final product obtained has a high quality which it is not homogeneous. In addition to dried products, the market offer even semidry products, to limit the loss of the nutritional characteristics of the dried product. The semidry product is a special category of dehydrated products that have a residual moisture content about 30%; for this reason, nutritional product charact…

FACTORS AFFECTING THE SPECTROPHOTOMETRIC QUANTIFICATION OF FLAVONOIDS IN WINE

The quantification of flavonoids in wine and grape skin extract by spectrophotometric evaluation at 280 nm wavelength provides essential information to oenologist concerning wine composition and evolution, and it is commonly applied in wine labs. The measurement of the absorption peak height at 280 nm reported by DI STEFANO and GUIDONI (1989) allows to selectively quantify flavonoids with minor interferences. However, it has proved to be susceptible to SO2 at low pH or acetone in unpurified grape skin extracts. Moreover, the effect of pH on flavonoids quantification in wine, either containing SO2 or not, has not been assessed. The effect of SO2, purification, pH and dilution solvent on spec…

Changes in physico-chemical traits and enzymes oxidative system during cold storage of 'Formosa' papaya fresh cut fruits grown in the mediterranean area (Sicily)

In this study, the effects of cold storage (5 +/- 0.5 degrees C and relative humidity of 90 +/- 1%) on the quality of fresh papaya slices packed in a passive atmosphere with a semi-permeable film were evaluated. Physico-chemical traits such as total soluble solids, reducing sugar, pH increased during storage as well as the polyphenols, carotenoid content and antioxidant activity that reaching the highest values at end of trials. Changes in colorimetric parameters resulted in a significant decrease after 4 days of hue angle values, which then remained constant. The cutting process enhanced the antioxidant enzymes activity such as superoxide dismutase, catalase and ascorbate peroxidase. The a…