Zobrazeno 1 - 10
of 42
pro vyhledávání: '"Alessio Allegra"'
Autor:
Alessio Allegra, Fabrizio G. Casales, María José Giménez, Paolo Inglese, Alessandra Gallotta, Roberta Passafiume, Giuseppe Sortino
Publikováno v:
Journal of Agriculture and Food Research, Vol 15, Iss , Pp 100919- (2024)
Fresh-cut peach is very perishable, being discoloration or browning the main factors affecting loss quality and consumer acceptability. The aim of the study was to investigate the effect of chemical treatments on sensory peaches profile 'Pesca di Biv
Externí odkaz:
https://doaj.org/article/504bc459435c47e9b897cac39164ac74
Autor:
Pasquale Roppolo, Ilenia Tinebra, Roberta Passafiume, Alessio Allegra, Giuseppe Sortino, Paolo Inglese, Vittorio Farina
Publikováno v:
AIMS Agriculture and Food, Vol 8, Iss 4, Pp 944-961 (2023)
Pescabivona is a highly appreciated fruit by consumers for its sweet flavour and juicy flesh; however, it has a short shelf life and is susceptible to postharvest damage, such as mechanical injury, loss of texture and alteration of organoleptic prope
Externí odkaz:
https://doaj.org/article/81598c8dc7124664a95add92dc630179
Autor:
Giuseppe Sortino, Eugenia Guccione, Fabrizio Giuseppe Casales, Maria Lucia Valeria de Chiara, Roberta Passafiume, Alessandra Gallotta, Alessio Allegra
Publikováno v:
Horticulturae, Vol 10, Iss 5, p 482 (2024)
Fig is a widespread crop in southern Italy, highly valued for its sweet flavor. However, its consumption as a fresh product is limited to three to four days after harvest because of its high susceptibility to quality loss and microbial contamination.
Externí odkaz:
https://doaj.org/article/97badc22704d4547a5bf5a3b6de1b76d
Autor:
Giuseppe Sortino, Alessio Allegra, Alessandra Gallotta, Filippo Saletta, Roberta Passafiume, Raimondo Gaglio, Paolo Inglese, Vittorio Farina
Publikováno v:
Chemical and Biological Technologies in Agriculture, Vol 9, Iss 1, Pp 1-13 (2022)
Abstract Background Persimmon fruits are cherished for their unique flavor and high nutrient content. In the present study, the effects of Aloe vera-based edible coatings (EC) added with 1% ascorbic acid, 1% citric acid and 5% calcium chloride in mod
Externí odkaz:
https://doaj.org/article/a545e869b89448ab9694e5616d42c7cb
Autor:
Giuseppe Sortino, Alessio Allegra, Vittorio Farina, Maria Lucia Valeria De Chiara, Paolo Inglese
Publikováno v:
Chemical and Biological Technologies in Agriculture, Vol 9, Iss 1, Pp 1-18 (2022)
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 invest
Externí odkaz:
https://doaj.org/article/c38b41b58f24487f824d245fc46731fb
Publikováno v:
Advances in Horticultural Science, Vol 37, Iss 1 (2023)
After cut, pear fruit (Pyrus communis L.) during shelf-life can be subjected to colour and flavour changes. To maintain flesh colour and firmness, different technologies could be employed during shelf-life, such as chemical, physical and edible coati
Externí odkaz:
https://doaj.org/article/95e986a8b5054a6387e77b9895cabd94
Autor:
Giorgia Liguori, Giuseppe Greco, Raimondo Gaglio, Luca Settanni, Paolo Inglese, Alessio Allegra
Publikováno v:
Agronomy, Vol 12, Iss 9, p 2120 (2022)
Loquat fruit, popular all over the world for its mild, subacid, and sweet taste, has been classified as a non-climacteric fruit with a very short postharvest life. The fruit decays quickly after harvest, and losses in titratable acidity, taste, and j
Externí odkaz:
https://doaj.org/article/652bef1ef55243c6b9de8bf01242d3c3
Publikováno v:
Horticulturae, Vol 8, Iss 3, p 219 (2022)
Edible coatings (EC) with mucilage of Opuntia ficus-indica or Aloe arborescens are promising to extend the shelf life of fresh-cut fruit products by reducing weight loss and microbial spoilage. In this work, fresh-cut kiwifruits (cv. Hayward) were co
Externí odkaz:
https://doaj.org/article/f924c8a51135428ebfbe6c317b85887b
Publikováno v:
Horticulturae, Vol 8, Iss 3, p 227 (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 considerabl
Externí odkaz:
https://doaj.org/article/24303967d74849019d99f52eca6af700
Autor:
Giuseppe Sortino, Filippo Saletta, Stefano Puccio, Dario Scuderi, Alessio Allegra, Paolo Inglese, Vittorio Farina
Publikováno v:
Agriculture, Vol 10, Iss 5, p 151 (2020)
The maintenance of high-quality standards for prolonging the shelf life of fruit and preserving sensory and nutritional quality is a priority for horticultural products. The aim of this work is to test the effectiveness of a single treatment of edibl
Externí odkaz:
https://doaj.org/article/e0e5747fd902447ca3aa6b419e03e701