Search results for "Leonforte peache"

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CHANGES IN ASCORBIC ACID CONTENT IN FRESH CUT SICILIAN YELLOW-FLESH PEACHES

2015

The traditional yellow-flesh peach cultivars 'Settembrina' and 'Ottobrina' di Leonforte ripen respectively during the first 10 days of September, and the first 10 days of November, in Sicily, Italy. During pit hardening, fruit are covered with a paper bag in order to protect them from Mediterranean fruit fly. To understand their behaviour in terms of postharvest maintenance and suitability for minimal processing, 'Settembrina' and 'Ottobrina' di Leonforte were processed (i.e., cleaned, washed, peeled, cut, dipped and packed) to obtain fresh-cut peaches. Fresh cut slices were stored in perforated or bi-oriented polystyrene bags, after soaking in either a 2% ascorbic acid and 1% calcium lacta…

Settore AGR/03 - Arboricoltura Generale E Coltivazioni ArboreeHorticultureAntioxidant activityFleshLeonforte peachelanguageFresh-cutSettore AGR/15 - Scienze E Tecnologie AlimentariHorticultureBiologyAscorbic acidSicilianlanguage.human_languageActa Horticulturae
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Effect of drying condition on Leonforte peaches

2013

Leonforte peaches ripen in September and October and even as late as November. They are wrapped in paper bags to protect them from the wind and parasites and are harvested only when perfectly ripe. Protected inside the bags, they ripen late and take on a bright yellow colour with red streaks. Wonderfully scented, the peach boasts yellow, firm flesh that is sweet with a distinctive, slightly caramelized flavour. Aim of this paper was to set a drying process for fresh fruit transformation. In fact, the fruit harvest is limited in a very short time, so is important to find a conservation method. Drying process was carried out in a pilot plant setting different temperature and time condition. T…

Settore AGR/15 - Scienze E Tecnologie AlimentariLeonforte peaches drying antioxidant activity
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