Search results for " storage"
showing 10 items of 984 documents
Effects of Rapid Refrigeration and Modified Atmosphere Packaging on Litchi (Litchi chinensis Sonn.) Fruit Quality Traits
2017
Litchi (Litchi chinensis Sonn.) is a tropical fruit characterized by a rapid pericarp browning and dehydration during postharvest, resulting in an accelerated shelf life and in a loss of consumer appreciation and consequently of its market value. The aim of our study was to assess litchi fruit chemical-physical and sensory quality changes during postharvest and shelf life using rapid refrigeration (RR) and active modified atmosphere packaging (MAP). Litchi fruits were picked at commercial harvest and were divided in 4 groups: not treated fruit (CTR); rapid refrigerated fruit (RRF); modified atmosphere packed fruit (MAP); hydrogen peroxide treated and modified atmosphere packed fruit (MAP+).…
Hot dips and high temperature conditioning to improve shelf quality of late-crop cactus pear fruit (Opuntia ficus-indica L. Mill.)
1996
Quality changes during postharvest life in white fleshed peach (Prunus Persica L. Batsch) fruits: Preliminary observations
2016
Sicilian white flesh peach fruits ecotypes are characterized by a persistent aroma and excellent flavor that is highly appreciated by consumers. Nevertheless, they reach only regional markets, because of fruit sensitivity to decay and the poor information about their postharvest physiology and shelf-life. In this trial, we studied quality changes during postharvest life of non-melting white-flesh peach ecotypes ‘Tudia’, ‘Bella di Bivona’ and the cultivar ‘Daniela’. Fruits were collected at commercial ripening: a first group was submitted to analytical evaluations and another one was stored (2°C, 90% RH) for 32 days. During this storage period, fruits were submitted to four shelf-life period…
Monitoring the Shelf-Life of Minimally Processed Fresh-Cut Apple Slices By Physical–Chemical Analysis and Electronic Nose
2014
Fresh-cut apples, in slices or in cubes, are minimally processed products, which are currently collecting a great interest by fruit marketers for their promising diffusion. Their shelf life, from a microbiological point of view, has been fixed about 2 or 3 weeks under refrigeration. However in a few days they undergo biochemical degradations with production of off-flavors and texture breakdown. In this work, the change of aromatic fingerprint of apple slices packaged in air and in a modified atmosphere (with 100% N2) and stored at 4°C was measured, by using a commercial electronic nose. The obtained data were also compared with sensory evaluation of judge’s panel. Moreover, quality paramete…
Calcium Ascorbate Coating Improves Postharvest Quality and Storability of Fresh-Cut Slices of Coscia and Abate Fétel Pears (Pyrus communis L.)
2022
Flesh firmness is closely related to fruit ripeness and is typically a reliable indicator of shelf-life potential so it could be considered a crucial quality index for the determination of pear quality. Flesh softening after cutting could considerably affect consumer acceptance of fresh-cut pears (Pyrus communis L.). Indeed, mechanical stress (cutting, peeling, etc.) could lead to ethylene production that results in the hydrolysis of pectic substances in the cell walls. The effectiveness of an edible coating treatment on the physical-chemical, nutraceutical, and sensorial analysis was evaluated on two pear cultivars: the summer-ripening ‘Coscia’ and the late-ripening ‘Abat…
Dal coltivo ai boschi vetusti in ambienti mediterranei: l’accumulo di carbonio e azoto in suolo e lettiera durante i primi 120 anni dall’abbandono.
2013
SOILS WITH HIGH ORGANIC CARBON STORAGE CAPACITY IN DEPTH
2012
Most studies about soil organic carbon (OC) stock focus on the topsoil storage capacity, however, it has been proved that OC can reach relatively high values also in depth. The aim of this work was a preliminary investigation of the soil types with a high OC content in depth and the relationship with the main pedogenetic factors. The dataset was the 1,414 Italian National Soil Typologies (STU). The selected attributes were: mean value of OC in the superficial functional horizon (L1); weighted average value between 50 and 100 cm (L2) and under 100 cm (L3); WRB classification; main lithology, morphology and land-use. About 92% of typologies had more than 0.58% of OC in L1, about 30% in L2, an…
Effect of various parameters on virgin olive oil stability measured by Rancimat
2007
Effects of adding solid and molten chocolate on the physicochemical, antioxidant, microbiological, and sensory properties of ewe's milk cheese.
2020
Abstract: A novel dairy product, namely “chocolate cheese”, was produced with two typical Sicilian food products: Pecorino cheese, processed from ewe's milk, and Modica chocolate. The cheese, manufactured with 0%, 5%, 10%, and 15% (w/w) solid or molten chocolate, was evaluated after 0, 2, 4, and 6 weeks of vacuum storage for its nutritional and health properties. The addition of chocolate reduced the pH, protein, fat, and ash; the addition of 5% or 10% molten chocolate reduced hardness (N/mm2). The addition of either solid or molten chocolate resulted in a slight increase (P < 0.1038) in the total polyphenol content, a higher oleic acid content, and less oxidative stability. The microbio…