Search results for "Ripeness"

Evolution of phenolic compounds virgin olive oil during storage

1997

Phenolic compounds are of fundamental importance to the shelf life of virgin olive oils because of their antioxidative properties. In this paper, the evolution of simple and complex olive oil phenols during 18 mon of storage is studied by high-performance liquid chromatography (HPLC) analysis. The olive oils under examination were from various olive cultivars, harvested in two sectors in the same region at different stages of ripeness. The findings indicate that it is not the variety but rather the ripeness of the olives and the soil and climate that influence the phenol composition of virgin olive oil. In addition, a positive correlation was found between the age of the oils and the tyroso…

Principal Parameters of Grape Ripening and Wine Fermentation

2008

Effect of 1-methylcyclopropene on cactus pear fruit at different maturity stages during storage

2019

1-Methylcyclopropene (1‑MCP) is an ethylene antagonist widely used to retain quality and prolong the postharvest storage period of various climacteric fruits. To date, there is little information about the effects of 1‑MCP on postharvest storage performance of cactus pear fruits. Recently, data revealed that exposure of 1‑MCP at 1000 ppb had several beneficial effects in preserving postharvest quality of cactus pear fruits, as indicated by inhibition of peel color change. In this paper, we investigated the effect of 1‑MCP on quality of cactus pear fruit harvested from the scozzolatura crop at early and late ripeness stages. Fruit was tested at two different ripening stages: “commercial ripe…

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…

Characterization of an Italian biotype of clary sage (Salvia sclarea L.) grown in a semi-arid Mediterranean environment

2002

An Italian spontaneous biotype of clary sage (Salvia sclarea L.) was evaluated for its suitability to be cultivated in a semi-arid area and for the influence of these growth conditions on the essential oil composition. Seeds gathered from a spontaneous biotype were sown directly in the field, using a seeding density calculated to achieve a plant population of 7 plants/m2. Essential oils from the inflorescences and leaves of plants harvested at full flowering and early seed ripeness stages were obtained by steam distillation and characterized by GC and GC–MS. The plants showed a good tolerance to the semi-arid growth conditions, yielding more than 700 flowers/plant and about 21 g seeds/plant…

Analysis of the main factors influencing the quality of wine from mechanically harvested grapes

2009

The wine sector is going today through a period of severe crisis mainly due to the process of globalization in which all the countries producing wine have entered into fierce competition with each other. As a consequence, the achievement of the product on the market exclusively depends on a good value for money. One of the main factors that affect the cost of running the vineyard and, therefore, the final price of the wine is certainly the grape harvest. For the reasons given above this technique, used to be performed manually, is today impossible to support except that there would be the use of the harvesting machine. It’s well known that the use of the harvesting machine has the limit of …

Application of high Power ultrasounds during red wine vinification

2017

[EN] Wine colour is one of the main organoleptic characteristics influencing its quality. It is of special interest in red vinifications due to the economic resources that wineries have to invest for the extraction of the phenolic compounds responsible for wine colour, compounds that are mainly located inside the skin cell vacuoles, where the volatile compounds are also found. The transfer of phenolic compounds from grapes to must during vinification is closely related to the type of grapes and the winemaking technique. During traditional winemaking, grapes are crushed and skin macerated for several days, with pumps overs to facilitate the colour extraction. To increase this extraction, som…

Effects of traditional and light pruning on viticultural and oenological performance of bobal and tempranillo vineyards

2015

<p style="text-align: justify;"><strong>Aim</strong>: Light pruning may improve vine yield and quality although vineyard responses are variable. We assessed the effects of traditional manual pruning and mechanical light pruning on the viticultural and oenological performance of <em>Vitis vinifera </em>cv. Bobal and cv. Tempranillo.</p><p style="text-align: justify;"><strong>Methods and results</strong>: During 2008-2011, Bobal and Tempranillo vineyards underwent traditional pruning or light pruning. The effects of both pruning techniques were determined in vine vigour and yield, and grape and wine characteristics. Both cultivars responde…