Zobrazeno 1 - 10
of 61
pro vyhledávání: '"Agabbio, Mario Carlo Salvatore"'
"Camusina Grande" pears harvested in middle July, were wrapped with a plastic film and conditioned at 33°C for 18 hours in a water saturated ambient and then placed at 20°C and 75% relative humidity (RH). Respiration activity and ethylene productio
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______1389::0080daa6752f40882de5dba83fab1659
http://eprints.uniss.it/1631/
http://eprints.uniss.it/1631/
Pear fruits of "Cabudraxia" and "Arriabi", two summer ripening cultivars of the Sardinian germplasm, were exposed for 36 hours to N2 or air promptly after harvest and then transferred to 20°C and 70% of relative humidity to allow ripening. Respirati
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______1389::3246f6c5630f895b259939eaa139616c
http://eprints.uniss.it/1628/
http://eprints.uniss.it/1628/
Although in Sardina apple is not cultivated at an industrial scale, a rilevant number of local cultivar with excellent characteristics are present. At the experimental station of Oristano are held in collection some 30 accessions from the local germp
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______1389::c8c6537af36e13135165ad5196ecf3ac
http://eprints.uniss.it/1627/
http://eprints.uniss.it/1627/
Olives cv "Manna", "Bosana" and "Sivigliana Sarda", which are amongst the main appreciated for table processing of the Sardinian germplasm, were transformed with the "natural greek style"; physical and chemical parameters were inspected. Black ripe o
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______1389::b0c58968efa0e91fa6d68daf3817473a
http://eprints.uniss.it/1629/
http://eprints.uniss.it/1629/
"Tardivo di san Vito" orange fruits, a local late ripening cultivar, were cold stored. Harvesting took place in the second half of April from trees grafted on sour orange at the experimental station of CNR at Oristano. Fruit were selected for minimal
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______1389::124b553ffa467c00543513138b02facf
http://eprints.uniss.it/1633/
http://eprints.uniss.it/1633/
Plums of the local cultivar "Sighera" were harvested in Sardinia at the end of August, dried with hot air at 50C and 67 m3/min, vacuum packaged with a 95 μm tickness plastic film and stored for more than 270 days. Fruits have been dipped in water al
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______1389::948e7bff5b838bf49344b71e63cc2898
http://eprints.uniss.it/1632/
http://eprints.uniss.it/1632/
Autor:
Del Caro, Alessandra, Piga, Antonio <1965- >, Fenu, Paolo Antonio Maria, Pinna, Ivo, Agabbio, Mario Carlo Salvatore
Changes in phenolic content, antioxidtmt capacity and ascorbic acid in prunes dried at 85° and 60°C, during eight months of storage at 20°C, were studied. Results obtained showed a significant decrease for ascorbic acid and phenolic content in bot
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______1389::610695991a288dbe702038fea2586fa9
http://eprints.uniss.it/1623/
http://eprints.uniss.it/1623/
Autor:
Piga, Antonio <1965- >, Poiana, Marco, Pinna, Ivo, Agabbio, Mario Carlo Salvatore, Mincione, Antonio
Italian prune consumption is almost entirely satisfied by imported product, due mainly to lack of proper cultivars. A research has been carried out on five plums cultivars in order to check their adaptability to drying. Process was made with a pilot
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______1389::b7df80ef05f46e17f4675be7cc2ad376
http://eprints.uniss.it/1641/
http://eprints.uniss.it/1641/
We report the results of the effect of some technological corrections, experimented during a three year study, designed to avoid the main processing problems of naturally processed olives. The following processing parameters were kept constant throug
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______1389::d202c9d0ffde5ebd058165e647333134
http://eprints.uniss.it/1644/
http://eprints.uniss.it/1644/
Autor:
Piga, Antonio <1965- >, D'Aquino, Salvatore, Agabbio, Mario Carlo Salvatore, Cicu, Maria Filippa Ivana, Fenu, Paolo Antonio Maria, Farris, Giovanni Antonio
Cactus pear fruits (Opuntia ficus indica Mill) after being manually peeled, were placed in plastic trays, wrapped with a polyolefinic film and stored at 3°C and 14°C for 12 days. After 4, 8 and 12 days chemical-physical and sensorial parameters wer
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______1389::f4c410fb8dbf2387b5802d1274234b8a
http://eprints.uniss.it/1689/
http://eprints.uniss.it/1689/