Search results for "Storage"

Monitoring the Shelf-Life of Minimally Processed Fresh-Cut Apple Slices By Physical–Chemical Analysis and Electronic Nose

2014

Fresh-cut apples, in slices or in cubes, are minimally processed products, which are currently collecting a great interest by fruit marketers for their promising diffusion. Their shelf life, from a microbiological point of view, has been fixed about 2 or 3 weeks under refrigeration. However in a few days they undergo biochemical degradations with production of off-flavors and texture breakdown. In this work, the change of aromatic fingerprint of apple slices packaged in air and in a modified atmosphere (with 100% N2) and stored at 4°C was measured, by using a commercial electronic nose. The obtained data were also compared with sensory evaluation of judge’s panel. Moreover, quality paramete…

Calcium Ascorbate Coating Improves Postharvest Quality and Storability of Fresh-Cut Slices of Coscia and Abate Fétel Pears (Pyrus communis L.)

2022

Flesh firmness is closely related to fruit ripeness and is typically a reliable indicator of shelf-life potential so it could be considered a crucial quality index for the determination of pear quality. Flesh softening after cutting could considerably affect consumer acceptance of fresh-cut pears (Pyrus communis L.). Indeed, mechanical stress (cutting, peeling, etc.) could lead to ethylene production that results in the hydrolysis of pectic substances in the cell walls. The effectiveness of an edible coating treatment on the physical-chemical, nutraceutical, and sensorial analysis was evaluated on two pear cultivars: the summer-ripening ‘Coscia’ and the late-ripening ‘Abat…

The effect of modified atmosphere packaging on the physical and chemical quality of fresh yellow plum cultivars

2013

The aim of this work was to store fresh yellow plums (cvs. Sanacore and Ariddo di Core) for a maximum of 20 days at 1°C±1 and 90–95% relative humidity (RH) using modified atmosphere (MA) technology (flowpack system). Fruits of both cultivars were sealed in baskets with six films and compared with fruit stored under a normal atmosphere (NA). The effect of several packaging materials and several gas concentrations in modified atmosphere packaging (MAP) were evaluated on the postharvest quality of plums considering the weight loss, flesh texture, total soluble solids (TSS) and titratable acidity (TA). Samples were monitored at 0, 5, 10, 15 and 20 days. All continuous plastic films used have ox…

Dal coltivo ai boschi vetusti in ambienti mediterranei: l’accumulo di carbonio e azoto in suolo e lettiera durante i primi 120 anni dall’abbandono.

2013

SOILS WITH HIGH ORGANIC CARBON STORAGE CAPACITY IN DEPTH

2012

Most studies about soil organic carbon (OC) stock focus on the topsoil storage capacity, however, it has been proved that OC can reach relatively high values also in depth. The aim of this work was a preliminary investigation of the soil types with a high OC content in depth and the relationship with the main pedogenetic factors. The dataset was the 1,414 Italian National Soil Typologies (STU). The selected attributes were: mean value of OC in the superficial functional horizon (L1); weighted average value between 50 and 100 cm (L2) and under 100 cm (L3); WRB classification; main lithology, morphology and land-use. About 92% of typologies had more than 0.58% of OC in L1, about 30% in L2, an…

Effect of various parameters on virgin olive oil stability measured by Rancimat

2007

Effects of adding solid and molten chocolate on the physicochemical, antioxidant, microbiological, and sensory properties of ewe's milk cheese.

2020

Abstract: A novel dairy product, namely “chocolate cheese”, was produced with two typical Sicilian food products: Pecorino cheese, processed from ewe's milk, and Modica chocolate. The cheese, manufactured with 0%, 5%, 10%, and 15% (w/w) solid or molten chocolate, was evaluated after 0, 2, 4, and 6 weeks of vacuum storage for its nutritional and health properties. The addition of chocolate reduced the pH, protein, fat, and ash; the addition of 5% or 10% molten chocolate reduced hardness (N/mm2). The addition of either solid or molten chocolate resulted in a slight increase (P < 0.1038) in the total polyphenol content, a higher oleic acid content, and less oxidative stability. The microbio…

SWEET IONIC LIQUIDS BASED MATERIALS FOR ENVIRONMENTAL APPLICATIONS

Nanostructuring - a possible way to enhance the hydrogen sorption properties of materials

2009

Effect of the thermal storage dimensions on the performances of solar photovoltaic-thermal systems

2020

Abstract PV/T panels are innovative systems increasingly used in the building sector. As a matter of fact, in that context they allow a set of common problems to be addressed and often solved: lack of physical space and economic issues, always existing when PV and thermal panels are to be installed separately. Obviously, the main objective of PV/T panels is to enhance the electrical efficiency by cooling the PV cells, but the side positive effect is also the production of thermal energy, which can be suitably exploited with a proper configuration of the whole system and an appropriate design of its components. Their energy production and overall efficiency depend on several factors and ther…