Search results for "RIPENING"
showing 10 items of 135 documents
Fast field cycling NMR relaxometry as a tool to monitor Parmigiano Reggiano cheese ripening.
2020
Abstract It is widely recognized that the longer the ageing, the more valuable Parmigiano Reggiano (PR) cheese becomes, due to the improvement of its sensorial and nutritional properties. Up to now, the evaluation of PR properties has been performed on samples mainly aged up to 40 months. For this reason, this study was aimed at collecting information about the chemical-physical characteristics of PR cheeses after ageing at 24, 48 and 84 months. The basic analyses on water amount, protein content and volatile organic compounds (VOC) revealed that PR ageing is associated to the decomposition of the organic components into smaller units. This drives water molecules closer to the aforementione…
Eh and pH gradients in Camembert cheese during ripening: Measurements using microelectrodes and correlations with texture
2007
International audience; This study investigated the use of microelectrodes to continuously and simultaneously monitor pH and redox potential (Eh) gradients in Camembert cheeses from the rind to the core, as a function of ripening time (15 and 35 days). Cheeses were shown to be heterogeneous throughout their mass. An Eh gradient existed from the rind to the core. The surface was oxidizing (+330 to +360 mV) and the core was reducing and became more so in the course of ripening (−300 to −360 mV). A relationship between firmness and Eh was shown. pH gradients were in line with those previously described in the literature and related to ammonium and lactate gradients. Gradients evolved from the …
Microbial characterisation of fermented meat productions from the Sicilian breed "Suino Nero dei Nebrodi"
2012
Two traditional sausage products (“salsiccia” and “salame”) processed from the raw meat of the Black Sicilian swine “Suino Nero dei Nebrodi” were microbiologically investigated during the manufacturing and ripening stages. Both products were dominated by lactic acid bacteria (LAB), especially rod-shaped types. The concentration of enterococci was consistent in salame. Coagulase-negative cocci increased slower than LAB. Yeasts showed an increasing trend during the ripening of both products. Enterobacteriaceae were counted at a constant level of about 105 CFU/g in both products, while pseudomonads diminished during ripening. Coagulase-positive staphylococci, Listeria monocytogenes and Salmone…
Fatty acids and sugar composition of avocado fruit during harvesting time and post-harvest ripening period: A review
2018
In a study of the maturity of avocado fruit it is important to elucidate the lipid metabolism in the fruit during growth and storage, since the avocado stores a large amount of lipids in the edible pulp. Meanwhile the fatty acids may then form fats by combining with glycerol, a sugar metabolism product, and sugar metabolism of the avocado fruit should be considered.
THERMAL TIME REQUIREMENT AND HARVEST TIME FORECAST FOR PEACH CULTIVARS WITH DIFFERENT FRUIT DEVELOPMENT PERIODS
2002
Non-linear models using growing degree hours (GDH), based on the choice of base, critical and optimum temperatures, have been successfully applied to calculate thermal time required for spring bud burst in deciduous fruit trees. The flexibility of the model can fit the wide range of temperatures that occur during the peach fruit development period (FDP), which takes place from early spring to late summer. In this experiment, fruit growth was studied in relation to thermal time accumulated from bloom to fruit harvest for peach and nectarine cultivars whose fruit development period range from 70 to 150 days. Thermal time was calculated in terms of degree days (DD) (base temperature 7 °C, and …
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…
Diurnal irrigation timing affects fruit growth in late-ripening nectarines
2021
Little is known about the best diurnal irrigation timing for maximum fruit growth in stone fruit, despite fruit size being the most important focus for growers to achieve maximum marketable yield. This study investigated the effects of morning and afternoon irrigation on nectarine fruit growth in stage I (cell division) and stage III (cell expansion). In the 2017/18 season, ‘September Bright’ trees were subjected to morning (Iam) and afternoon (Ipm) irrigations. Fruit diameter was monitored continuously (15-min intervals) using fruit gauges and converted into fruit weight, relative growth rate (RGR) and fruit growth efficiency (FGE), with the latter representing RGR per unit of crop water s…
Phenology and Fruit Growth Dynamics of Mango (Mangifera indica L.) in Greenhouse and Open Air in Mediterranean Climate
2023
AbstractPhenological evolution of shoots and fruit growth of three mango varieties—Keitt, Osteen and Tommy Atkins—were monitored during two reproductive seasons, from full flowering to fruit harvest on trees cultivated in the open air and inside a greenhouse, in the island of Sicily—Italy. The aim of the study was to assess the behavior of mango trees subjected to summer high temperatures under a permanent plastic cover in the Mediterranean climate. Differences between open air and greenhouse emerged in the dates of first record of major phenological stages and in their duration, and in the fruit growth rates. Greenhouse cultivated trees showed a significant anticipation of flowering and ri…
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…