Search results for "DA-Meter"

PREDICTION OF HARVEST TIME IN PEACH [PRUNUS PERSICA (L.) BATSCH] FRUIT USING THE DA-METER

2015

The aim of this work was to define the most appropriate time of harvesting early ripening peach fruit using destructive and non-destructive quality indexes such as the index of absorbance (IAD), measured with the DA-Meter, a portable equipment able to measure the degradation of chlorophyll in the pericarp. In this context our research was carried out in 2009 and 2010 on several peach cultivars. Total soluble solid content increased while flesh firmness and total acidity decreased with IAD values, but no significant correlation was found between destructive and non-destructive parameters.

Fruit ripening evolution in ‘Settembrina di Leonforte’ and ‘Tardiva di Leonforte’ peach (Prunus persica L. Batsch) ecotypes.

2013

Fruit Ripening Evolution in Settembrina di Leonforte and Gialla Tardiva di Leonforte Peach [Prunus persica (L.) Batsch] Ecotypes

2015

The aim of this research was to define the most appropriate harvesting time for the late ripening peach ecotypes Gialla Tardiva di Leonforte and Settembrina di Leonforte. Farmers used to apply a paper bag to each fruit to protect it from Mediterranean fruit fly egg-laying. The use of this cultivation practice reduces the use of pesticides with a major impact on consumer choice, but makes it more difficult to identify fruit commercial harvest time. The study was carried out using destructive quality indexes and the DA-Meter. The results showed a good correlation between DA-Meter classes and the chemical and physical characteristics of the fruit, giving useful information on fruit ripening an…

Evoluzione della maturazione dei frutti di pesco Settembrina di leonforte e Tardiva di Leonforte.

2011

The Influence of Fruit Ripening Stage at Harvest and Storage Temperature on ‘Bianca di Bivona’ White Flesh Peaches

2015

‘Bianca di Bivona’ is a white-flesh peach cultivar, which ripens during the last week of July and the first of August. Its fruit are known because of their distinct flavor and aroma, which make them highly accepted, particularly in the local markets. However, nothing is known about their postharvest physiology and storage conditions. In order to investigate the effect of: (a) fruit ripening stage at harvest and, (b) storage temperatures, ‘Bianca di Bivona’ peaches were picked at mature-green, (60.0±1.3 N), and ripe stage (30.7 ± 2.1 N) determined by flesh firmness, and then stored at 0°C and 5°C (90% RH). Flesh firmness, total soluble solids, titratable acidity, weight loss and DA index, me…

ASPETTI FISIOLOGICI E QUALITATIVI NEL PROCESSO DI MATURAZIONE DI ALCUNE CULTIVAR DI PESCO (Prunus persica L. Batsch) IN POST-RACCOLTA ED IN IV GAMMA

2014

L’importanza della peschicoltura siciliana è evidenziata dalla percentuale dell’ 8% con cui concorre la superficie peschicola italiana e da un ampio assortimento varietale, connotato dalla rilevante presenza di genotipi autoctoni, che godono di un notevole successo commerciale. In tale contesto, per le loro pregevoli caratteristiche organolettiche, legate all’aroma e al flavour persistenti, si collocano le produzioni peschicole dei Monti Sicani, commercializzate con il termine di “Pesca di Bivona” e le cv della “Pesca di Leonforte”, oggetto della presente trattazione e in precedenza di altre ricerche (Caruso et al., 1983; Baratta et al., 1986; Marchese et al., 2006; Montevecchi et al., 2012…