Search results for "Fresh cut"

Evolution of shelf life parameters of ready-to-eat escarole (Cichorium endivia var. latifolium) subjected to different cutting operations

2019

Abstract The present work was carried out to investigate the microbiological and physicochemical parameters of minimally processed escarole (Cichorium endivia var. latifolium) subjected to two different transformation processes, a classic ready-to-eat process (cut leaves, CL) and a process that excluded the cutting operation (entire leaves, EL) as control trial. Both trials were monitored during the refrigerated (4 °C) storage extended until 15 d. Total mesophilic microorganisms, total psychrotrophic microorganisms and pseudomonads were detected at the highest cell densities in all samples. The genotypic characterization of the dominating microbial populations resulted in the identification…

Effect of alginate-based coating charged with hydroxyapatite and quercetin on colour, firmness, sugars and volatile compounds of fresh cut papaya dur…

2022

AbstractActive alginate-based coatings with quercetin glycoside and complexes of hydroxyapatite/quercetin-glycoside were used to study the shelf life of fresh cut papaya stored at 6 °C. Hydroxyapatite was used as a carrier for the release of the bioactive compound. The parameters considered affecting the quality of the fruit during storage were weight loss, color, texture, sugars and volatile compounds. Active coatings with hydroxyapatite and quercetin glycoside proved a higher capacity to slow down the degradation phenomena studied, showing less weight loss, a lower reduction in glucose and fructose, as well as better firmness, than the other samples after 14 days of cold storage. Benzyl i…

The influence of harvest period and fruit ripeness at harvest on minimally processed cactus pears (Opuntia ficus-indica L. Mill.) stored under passiv…

2015

Abstract The aim of this study was to investigate the effect of (a) harvest season (summer and late crop), (b) fruit ripening stage at harvest and (c) time of storage, on the quality of minimal processed cactus pear ( Opuntia ficus-indica ). Fresh cut peeled cactus pears harvested at commercial harvest stage or when ripe on tree in August (summer crop) and October (late crop), were stored for 3, 5, 7 and 12 d at 5 °C and 95% RH in polyethylene terephthalate ( PET) packages under passive atmosphere conditions. Visual quality and crunchiness score, flesh color, microbiological analysis, total soluble solids (TSS), total acidity (TA), total phenolics, ascorbic acid and β-carotene contents were…

Indagine sulle pesche di IV gamma della cv Settembrina di Bivona sottoposta a diversi trattamenti antiossidanti

2013

OTTIMIZZAZIONE DEL PROCESSO PRODUTTIVO DEI CAVOLI CINESI DI IV GAMMA: ASPETTI QUALITATIVI ED ENZIMATICI.

2010

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…