Search results for " brassica oleracea"
showing 5 items of 5 documents
EFFECT OF HOT AIR TREATMENT ON MINIMALLY PROCESSED CAULIFLOWER
2013
The request of minimally processed vegetable is continuously increasing, and there is a growing interest for new fresh cut products. Cauliflower, as other cabbages, is highly appreciated for its nutritional value due to the good content of vitamins, antioxidants and anti-carcinogenic compounds. It is suitable to be used as a minimally processed vegetable, but harvesting and the following processing can cause a severe stress determining the appearance of accelerated senescence symptoms. The aim of the present work was to investigate the effect of hot air treatment and cold storage on minimally processed green cauliflower. Fresh-cut cauliflower florets put in sealed PE bags were treated at 48…
Plant surfaces of vegetable crops mediate interactions between chemical footprints of true bugs and their egg parasitoids.
2009
During the host location process, egg parasitoids can eavesdrop on chemical cues released from immature and adult hosts. These indirect host-related cues are highly detectable, but of low reliability because they lead egg parasitoid females to an area where oviposition is likely to occur rather then providing wasps with direct information on the presence of eggs and their location. In the host-parasitoid associations between true bugs and their scelionid egg parasitoids, female wasps perceive the chemical residues left by host adults walking on substrates as contact kairomones, displaying a characteristic arrestment posture. In this study, we demonstrated that epicuticular waxes of leaves o…
Effect of Hot Air Treatment on Quality and Shelf Life of Minimally Processed Cauliflower.
2012
Cauliflower, as other cabbages, has a high nutritional value due to its content of vitamins, antioxidants and anti-carcinogenic compounds. Cauliflower inflorescences are harvested when they are still totally immature. The request of minimally processed vegetable is continuously increasing, and there is a growing interest for new fresh cut products. Cauliflower is suitable to be used as a minimally processed vegetable, but harvesting and the following processing can cause a severe stress determining the appearance of accelerated senescence symptoms. The effect of hot air treatment on minimally processed cauliflower was investigated. Florets were put in PE sealed bags before treating at 48°C …
A new species of Brassica sect. Brassica (Brassicaceae) from Sicily
2013
Among the suffruticose cabbages of Brassica sect. Brassica, a new species from Sicily, named B. raimondoi, is described and illustrated. It is a chasmophyte restricted to some steep limestone cliffs near Taormina (NE Sicily) and is morphologically related to B. incana, with which it shares densely hairy, broad, amplexicaul leaves and winged petioles, but differs principally in its white corolla, larger floral pieces, more developed stigmatic papillae, shorter siliquae with keeled valves and a smaller, seedless beak, smaller seeds differing in testa microsculpture. A key for the identification of the currently known Sicilian taxa of the section is provided.
Quality and shelf-life of minimally processed cauliflower
2018
Il cavolfiore è stato descritto come un ortaggio con un alto valore nutrizionale grazie al suo alto contenuto di vitamine, antiossidanti e composti anti-cancerogeni. Le infiorescenze di cavolfiore vengono raccolte mentre sono totalmente immature, il che implica gravi cambiamenti nello stato dei nutrienti, dell'acqua e degli ormoni. La raccolta e la successiva lavorazione possono causare gravi stress determinando la comparsa di sintomi di senescenza accelerata. Sono stati studiati gli effetti della lavorazione e della conservazione a freddo del cavolfiore trasformato minimamente. Gli ornamenti sono stati trattati con antiossidanti prima della conservazione in sacchi di PE a 4 ° C per 21 gior…