Search results for "Postharvest"
showing 2 items of 72 documents
Quality and Shelf-life of Minimally Processed Cauliflower
2011
Cauliflower has been described as a vegetable with a high nutritional value due to its important content of vitamins, antioxidants and anti-carcinogenic compounds. Cauliflower inflorescences are harvested while they are totally immature, which implies severe changes in nutrient, water and hormonal status. Harvesting and the following processing can cause a severe stress determining the appearance of accelerated senescence symptoms. The effect of processing and cold storage of minimally processed cauliflower were investigated. Florets were treated with antioxidants before storage in PE bags at 4°C for 14 days. During storage period, weight loss, colour, firmness, SSC, pH, titratable acidity,…
Postharvest quality and sensory attributes of organically grown Ficus carica L.
2021
This study evaluates some physical and chemical characteristics and sensory descriptors of fig fruit cultivars ‘Petrelli’ and ‘Fico di Terlizzi’, belonging to the national germplasm bank of fig trees and cultivated in Southern Italy. For the sensory evaluation of external appearance, the descriptors skin color, pulp color, odor, sweetness, stickiness, bitterness, juiciness, firmness, tannic taste and presence of achenes were measured. Results showed that fresh weight, total soluble solids (TSS), titratable acidity (TA), TSS:TA, firmness, and sensory properties were different for the two cultivars. SSC was more correlated with sensory attributes than TA, but other factors were also important…