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2022 ◽  
Vol 31 ◽  
pp. 100790
Author(s):  
Sandra Martín-Torres ◽  
Laura Ruiz-Castro ◽  
Ana M. Jiménez-Carvelo ◽  
Luis Cuadros-Rodríguez

2022 ◽  
Vol 31 ◽  
pp. 100777
Author(s):  
Nicoletta A. Miele ◽  
Stefania Volpe ◽  
Silvana Cavella ◽  
Paolo Masi ◽  
Rossella Di Monaco ◽  
...  
Keyword(s):  

2022 ◽  
Vol 31 ◽  
pp. 100796
Author(s):  
Youssra Ben Azaza ◽  
Marwa Hamdi ◽  
Christophe Charmette ◽  
Mourad Jridi ◽  
Suming Li ◽  
...  

2022 ◽  
Vol 185 ◽  
pp. 111787
Author(s):  
Natsuki Hira ◽  
Oscar W. Mitalo ◽  
Rui Okada ◽  
Momoka Sangawa ◽  
Kanae Masuda ◽  
...  

Author(s):  
Giuseppe Sortino ◽  
Alessio Allegra ◽  
Vittorio Farina ◽  
Maria Lucia Valeria De Chiara ◽  
Paolo Inglese

Abstract Background Loquat cultivars cultivated in Southern Italy are very appreciated by consumers for their sensorial characteristics, such as persistent aroma and taste. Apposite maturity indexes for peeling and processing loquat fruit were investigated to increase diffusion of minimally processed loquat. The genotype’s effect on the minimally processed loquat fruit shelf life and quality harvested at commercial maturity (80% yellow color) was investigated on peeled fruit stored at 5 °C for 10 days. The role of sugars, organic acids and phenols composition was observed through in depth qualitative analysis. In addition, several qualitative analyses were carried out to determine the quality of minimal processed fruit. Results Loquat fruits harvested at commercial ripening stage performed very good palatability and flesh color persistency. Late ripening fruits genotypes shown a low rate of pulp oxidation and quality decay, while early ripening fruits were not suitable for fresh-cut. Genotype had a great influence on weight loss, β-carotene content, fruit respiration, ascorbic acid and total phenols content during the shelf life. Conclusions This work shows how the amount of the composition of sugars and organic acids as an intrinsic characteristic of genotype influences the quality of loquat fruits minimal processed. The higher values of glucose, sorbitol and ascorbic acid accumulated in the cv ‘Nespolone Trabia’ contributed to a reduction in chilling injury and oxidative stress after cutting. Graphical Abstract


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