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D'aquino Salvatore - One of the best experts on this subject based on the ideXlab platform.
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Influence of Film wrapping and fludioxonil application on quality of pomegranate fruit
'Elsevier BV', 2010Co-Authors: D'aquino Salvatore, Palma Amedeo, Schirra Mario, Continella Alberto, Tribulato Eugenio, La Malfa StefanoAbstract:Pomegranates are sensitive to low temperatures. When fruit are exposed to temperatures below 5–6 °C chilling injury appears as pitting of the skin, browning of the white segments separating the arils and discoloration of the arils, and husk scald, which generally is more severe at temperatures of 6–10 °C. The main objective of this work was to assess the effectiveness of individual Film packaging, applied as a stand alone treatment or in combination with fludioxonil, on reducing the occurrence of husk scald, weight loss and decay. Fruit were dipped in an aqueous mixture containing 600 mg L−1 fludioxonil, wrapped or not wrapped with a polyolephinic Heat-Shrinkable Film and stored at 8 °C and 90% RH for 6 or 12 weeks plus one additional week of simulated shelf-life at 20 °C and 65–70% RH. Respiration rate decreased both in cold storage and at 20 °C. Ethylene production was not detected during cold storage; its rate increased upon transfer to 20 °C, but results were inconsistent. Control fruit deteriorated at a very high rate, due to excessive weight loss, skin browning and decay. Film wrapping almost completely inhibited weight loss and husk scald and preserved fruit freshness for the whole storage time. There was no statistical difference in decay incidence between wrapped and control fruit after 6 or 12 weeks of storage and after the first shelf-life, while after the second shelf-life, wrapped fruit had significantly higher decay levels. By contrast, fludioxonil, both alone and in combination with wrapping, effectively controlled mold development, resulting in 50–67% less decay than control fruit after 12 weeks at 8 °C plus one week shelf-life. Control fruit showed minor changes in nutritional compounds as well as in total polyphenols, anthocyanins and antioxidant activity, while higher losses were detected in Film-wrapped fruit during storage at 20 °C
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Influence of storage temperature on shelf-life of minimally processed cactus pear fruits
Academic Press Elsevier, 2000Co-Authors: Antonio <1965- > Piga, D'aquino Salvatore, Agabbio, Mario Carlo Salvatore, Emonti Giuseppina, Farris, Giovanni AntonioAbstract:Cactus pear fruits (Opuntia ficus indica Mill, cultivar Gialla) were manually peeled, placed in polystyrene trays and packaged with a Heat-Shrinkable Film, then kept at 4°C and 15°C for 11 d. After 4, 8 and 11 d chemical-physical, microbiological and sensorial parameters were determined, while in-package gas concentrations were measured daily. Chemical-physical and sensorial parameters did not show signixcant changes in 4°C-stored fruits until d 8, while those kept at 15°C experienced a dramatic increase in acidity, ethanol accumulation, strong ow-yavour development and loss of overall fruit freshness and xrmness. Microbiological growth rate was much higher at 15°C than at 4°C. Visible manifestation of moulds was detected on 4°C-stored fruits on d 11, while in the 15°C-stored fruit, fungi colonization had already started on the fourth day. Based on these results, we conclude that quality of peeled cactus pear fruits can be maintained at 4 3C for 8 d, while abuse of temperature (15°C) limits shelf-life to 4 d
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Il Confezionamento con Film plastico riduce le alterazioni dei frutti di avocado in frigoconservazione e ne prolunga la vita postraccolta
Università degli studi di Catania Facoltà di Agraria, 1999Co-Authors: D'aquino Salvatore, Antonio <1965- > Piga, Agabbio, Mario Carlo Salvatore, Continella GiovanniAbstract:"Hass" avocado fruits, harvested in middle May, were Film wrapped in polystyrene trays putting 3 fruits for each tray and using a Heat Shrinkable Film. Soon after fruits were stored at 4°C, Boe or left at 20°C, in shelf-life condition. After 3 weeks of cold storage fruits were transferred to 20°C in shelf-life condition. The Film was removed at the end of refrigeration, or after 3 or 6 days of shelf-life. Wrapping had little effect in prolonging the time required to reach the eating stage in fruits stored at 8°C with respect to the control, but was beneficial in reducing weight losses and internal browning. Wrapped fruits stored at 4°C took from 6 to 10 days in shelf-life condition to ripen and showed negligible signs of internal browning. Microbiological alteration was mainly due to anthracnosi which mostly affected fruits stored at 8°C, while slight signs were revealed in those maintained at 4°C. In conclusion, Film wrapping associated with the refrigeration temperature of 4°C seems suitable to prolong postharvest life of avocado fruit, reducing in the same time, physiological disorder and decay
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Effect of high temperature conditioning, fungicide treatment and Film wrapping on the keeping quality of 'Nova' tangelo during cold storage
'Royal College of Obstetricians & Gynaecologists (RCOG)', 1997Co-Authors: D'aquino Salvatore, Antonio <1965- > Piga, Agabbio, Mario Carlo SalvatoreAbstract:'Nova' tangelo fruits harvested at the end of January 1996 were stored at 6°C and 90-95% relative humidity (RH) for 4 or 8 weeks; each storage period was followed by an additional week of simulated marketing conditions at 20°C and 70% RH. Before storage the fruits were dipped in a solution of chlorine or imazalil at 500 p.p.m., packaged in polystyrene trays with a 15 μm thick Heat Shrinkable Film and conditioned at 38°C and 85-90% RH for 48 h. High temperature conditioning was not effective in reducing ageing and decay incidence, moreover, Film wrapping resulted in poor fruits, which turned brown on the skin and were unsaleable when unwrapped. The incidence of decay at the end of the trial was about 30% for fruit treated with chlorine, 40% for fruit treated with no fungicide and only 3.5% for those treated with imazalil. Wrapped fruit which received no fungicide treatment had 47% rotten fruit, but losses were only 3.5% in the wrapped ones treated with imazalil. The combination of Film wrapping with imazalil gave the best results in reducing ageing, weight losses and had a beneficial effect in reducing the severity of chilling injury. Treatments had no influence on chemical parameters, with the exception of vitamin C, which was lower in fruit conditions at 38°C
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Influenza del confezionamento con Film plastico sulla maturazione di frutti di avocado (Persea americana Mill.) cv Hass frigoconservati
Società Orticola Italiana, 1997Co-Authors: D'aquino Salvatore, Antonio <1965- > Piga, Agabbio, Mario Carlo Salvatore, Continella GiovanniAbstract:Hass avocado fruit was harvested in mid April from a commercial orchard located in the Eastern Sicily. The fruits were transported under non-controlled conditions in Sardinia, where arrived the day after. Immediately after arrival, fruits were sorted out and were either wrapped individually in polystyrene trays with a 15 mm thick polyolefinic Heat Shrinkable Film or not wrapped (group A), before being stored at 4 °C and 90 % RH for 0, 2, 4, 6, or 8 weeks. At the end of each storage period, when the fruit was transferred at 20°C for ripening, a lot of fruit was un-wrapped (group B), while one more lot was un-wrapped after 3 days of exposure at 20 °C (group C). At day interval respiration rate and ethylene production rate were measured. Weight loss was releaved at the time of transferring and after 3 days at 20°C. When ripe the fruits were inspected for decay and internal browning, and the time required to reach the eating ripe stage was recorded. In addition, ten packaged fruits (group D) were used to measure the in-package concentration of CO2, 02 and C2H4. The necessary time to reach the climacteric peak decreased with time in storage, and since the fourth week of storage no rise was observed after transferring to 20°C. No important differences were observed among the no-wrapped fruit and the unwrapped ones in relation to C02, either at the moment of transfer from storage to 20°C or after 3 days at 20°C. Ethylene production rate decreased very highly by the time in storage, and the greatest reductions were observed in no-wrapped fruits, while in general the pattern was similar for the un-wrapped groups. The in-package atmosphere, which ranged between 3% and 6% for C02 and 16% and 12% for 02 during storage, affected neither the respiration rate nor the ethylene evolution, in fact when fruit were transferred at 20°C the CO2 and C2H4 concentration inside the packages increased, reached the peaks and then decreased with the same timing of no-wrapped or unwrapped fruits. In addition ethylene concentration decreased by the time in storage, as observed both for no-wrapped and unwrapped fruit. The action of wrapping in reducing weight losses resulted very effective; after 3 days at 20°C following 8 weeks storage the group A, B and C lost 15.5%,3.2% and 2.3% of the initial weight respectively. Decay was mainly caused by anthracnose but the incidence was low for all the treatments, in particular no differences were observed until the fruit were in storage, while after the transfer to 20°C it was significandy higher in group C. Wrapping also reduced internal browning, and the differences with the control became much more evident going on with the time in storage. In fruit placed directly at 20°C, or after 2 week storage, the plastic Film slighdy retarded the time required to reach the eating ripe stage; but since the fourth week of storage the time required to the eating ripe stage decreased, and after 8 weeks of storage most of the control failed to ripen while the un-wrapped fruit ripened in about 5 days. Film wrapping was not effective in prolonging postharvest life of Hass avocado fruit by slowing the physiological activity of the fruit, but was very effective in reducing chilling injury, as evidenced by the negligible incidence of internal browning, the higher ethylene production rate, and the shorter time required to ripening following the fourth weeks of storage, when the severity of chilling injury appeared evident. Frutti di avocado della cultivar Hass sono stati raccolti nella seconda decade di aprile e frigoconservati a 4 °C e 90% di umiditaà relativa (UR) per 0, 2, 4, 6 e 8 settimane, dopo essere stati in parte confezionati singolarmente con un Film plastico termoretraibile di natura poliolefinica di 15 micron di spessore in contenitori di polistirolo. Alla raccolta e dopo i succitati periodi di frigoconservazione i frutti sono stati trasferiti a 20°C e sono stati sconfezionati in parte subito ed in parte dopo tre giorni di permanenza a 20°C per seguirne la produzione di anidride carbonica e di etilene, il calo peso e valutare soggettivamente l'incidenza dei marciumi, l'imbrunimento interno ed il tempo medio impiegato per raggiungere la maturazione di consumo. Inoltre un gruppo di frutti posto a 20°C non è stato mai sconfezionato in modo da poter monitorare giornalmente l'evoluzione della composizione dell'atmosfera interna al confezionamento. II confezionamento con il Film plastico ha contribuito in modo significativo alla riduzione delle perdite di peso. L'incidenza dei marciumi è stata molto contenuta in tutti i trattamenti ed è stata principalmente causata da antracnosi. II Film plastico non ha esercitato alcuna influenza sullo sviluppo dei marciumi durante it periodo di frigoconservazione, ma nei frutti trasferiti a 20°C la presenza del Film plastico ha favorito lo sviluppo della malattia. Molto efficace è stata l'azione del Film plastico nel ridurre l'imbrunimento interno dei tessuti, espressione del danno da freddo, e tale influenza è diventata sempre più marcata con il procedere della frigoconservazione. Scarsa è stata l'influenza del Film nel rallentare il processo di maturazione. Al contrario, a partire dalla 4a settimana di frigoconservazione i frutti confezionati hanno impiegato meno tempo per raggiungere lo stadio di maturazione di consumo rispetto ai frutti non confezionati, evidenziando una chiara azione positiva di riduzione delle alterazioni fisiologiche conseguenti all'esposizione alle basse temperature. All'interno dei confezionamenti non sono stati mai raggiunti valori di CO2 e di O2 tali da interferire sull'attività respiratoria o sulla produzione di etilene
Agabbio, Mario Carlo Salvatore - One of the best experts on this subject based on the ideXlab platform.
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Influence of storage temperature on shelf-life of minimally processed cactus pear fruits
Academic Press Elsevier, 2000Co-Authors: Antonio <1965- > Piga, D'aquino Salvatore, Agabbio, Mario Carlo Salvatore, Emonti Giuseppina, Farris, Giovanni AntonioAbstract:Cactus pear fruits (Opuntia ficus indica Mill, cultivar Gialla) were manually peeled, placed in polystyrene trays and packaged with a Heat-Shrinkable Film, then kept at 4°C and 15°C for 11 d. After 4, 8 and 11 d chemical-physical, microbiological and sensorial parameters were determined, while in-package gas concentrations were measured daily. Chemical-physical and sensorial parameters did not show signixcant changes in 4°C-stored fruits until d 8, while those kept at 15°C experienced a dramatic increase in acidity, ethanol accumulation, strong ow-yavour development and loss of overall fruit freshness and xrmness. Microbiological growth rate was much higher at 15°C than at 4°C. Visible manifestation of moulds was detected on 4°C-stored fruits on d 11, while in the 15°C-stored fruit, fungi colonization had already started on the fourth day. Based on these results, we conclude that quality of peeled cactus pear fruits can be maintained at 4 3C for 8 d, while abuse of temperature (15°C) limits shelf-life to 4 d
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Il Confezionamento con Film plastico riduce le alterazioni dei frutti di avocado in frigoconservazione e ne prolunga la vita postraccolta
Università degli studi di Catania Facoltà di Agraria, 1999Co-Authors: D'aquino Salvatore, Antonio <1965- > Piga, Agabbio, Mario Carlo Salvatore, Continella GiovanniAbstract:"Hass" avocado fruits, harvested in middle May, were Film wrapped in polystyrene trays putting 3 fruits for each tray and using a Heat Shrinkable Film. Soon after fruits were stored at 4°C, Boe or left at 20°C, in shelf-life condition. After 3 weeks of cold storage fruits were transferred to 20°C in shelf-life condition. The Film was removed at the end of refrigeration, or after 3 or 6 days of shelf-life. Wrapping had little effect in prolonging the time required to reach the eating stage in fruits stored at 8°C with respect to the control, but was beneficial in reducing weight losses and internal browning. Wrapped fruits stored at 4°C took from 6 to 10 days in shelf-life condition to ripen and showed negligible signs of internal browning. Microbiological alteration was mainly due to anthracnosi which mostly affected fruits stored at 8°C, while slight signs were revealed in those maintained at 4°C. In conclusion, Film wrapping associated with the refrigeration temperature of 4°C seems suitable to prolong postharvest life of avocado fruit, reducing in the same time, physiological disorder and decay
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Effect of high temperature conditioning, fungicide treatment and Film wrapping on the keeping quality of 'Nova' tangelo during cold storage
'Royal College of Obstetricians & Gynaecologists (RCOG)', 1997Co-Authors: D'aquino Salvatore, Antonio <1965- > Piga, Agabbio, Mario Carlo SalvatoreAbstract:'Nova' tangelo fruits harvested at the end of January 1996 were stored at 6°C and 90-95% relative humidity (RH) for 4 or 8 weeks; each storage period was followed by an additional week of simulated marketing conditions at 20°C and 70% RH. Before storage the fruits were dipped in a solution of chlorine or imazalil at 500 p.p.m., packaged in polystyrene trays with a 15 μm thick Heat Shrinkable Film and conditioned at 38°C and 85-90% RH for 48 h. High temperature conditioning was not effective in reducing ageing and decay incidence, moreover, Film wrapping resulted in poor fruits, which turned brown on the skin and were unsaleable when unwrapped. The incidence of decay at the end of the trial was about 30% for fruit treated with chlorine, 40% for fruit treated with no fungicide and only 3.5% for those treated with imazalil. Wrapped fruit which received no fungicide treatment had 47% rotten fruit, but losses were only 3.5% in the wrapped ones treated with imazalil. The combination of Film wrapping with imazalil gave the best results in reducing ageing, weight losses and had a beneficial effect in reducing the severity of chilling injury. Treatments had no influence on chemical parameters, with the exception of vitamin C, which was lower in fruit conditions at 38°C
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Influenza del confezionamento con Film plastico sulla maturazione di frutti di avocado (Persea americana Mill.) cv Hass frigoconservati
Società Orticola Italiana, 1997Co-Authors: D'aquino Salvatore, Antonio <1965- > Piga, Agabbio, Mario Carlo Salvatore, Continella GiovanniAbstract:Hass avocado fruit was harvested in mid April from a commercial orchard located in the Eastern Sicily. The fruits were transported under non-controlled conditions in Sardinia, where arrived the day after. Immediately after arrival, fruits were sorted out and were either wrapped individually in polystyrene trays with a 15 mm thick polyolefinic Heat Shrinkable Film or not wrapped (group A), before being stored at 4 °C and 90 % RH for 0, 2, 4, 6, or 8 weeks. At the end of each storage period, when the fruit was transferred at 20°C for ripening, a lot of fruit was un-wrapped (group B), while one more lot was un-wrapped after 3 days of exposure at 20 °C (group C). At day interval respiration rate and ethylene production rate were measured. Weight loss was releaved at the time of transferring and after 3 days at 20°C. When ripe the fruits were inspected for decay and internal browning, and the time required to reach the eating ripe stage was recorded. In addition, ten packaged fruits (group D) were used to measure the in-package concentration of CO2, 02 and C2H4. The necessary time to reach the climacteric peak decreased with time in storage, and since the fourth week of storage no rise was observed after transferring to 20°C. No important differences were observed among the no-wrapped fruit and the unwrapped ones in relation to C02, either at the moment of transfer from storage to 20°C or after 3 days at 20°C. Ethylene production rate decreased very highly by the time in storage, and the greatest reductions were observed in no-wrapped fruits, while in general the pattern was similar for the un-wrapped groups. The in-package atmosphere, which ranged between 3% and 6% for C02 and 16% and 12% for 02 during storage, affected neither the respiration rate nor the ethylene evolution, in fact when fruit were transferred at 20°C the CO2 and C2H4 concentration inside the packages increased, reached the peaks and then decreased with the same timing of no-wrapped or unwrapped fruits. In addition ethylene concentration decreased by the time in storage, as observed both for no-wrapped and unwrapped fruit. The action of wrapping in reducing weight losses resulted very effective; after 3 days at 20°C following 8 weeks storage the group A, B and C lost 15.5%,3.2% and 2.3% of the initial weight respectively. Decay was mainly caused by anthracnose but the incidence was low for all the treatments, in particular no differences were observed until the fruit were in storage, while after the transfer to 20°C it was significandy higher in group C. Wrapping also reduced internal browning, and the differences with the control became much more evident going on with the time in storage. In fruit placed directly at 20°C, or after 2 week storage, the plastic Film slighdy retarded the time required to reach the eating ripe stage; but since the fourth week of storage the time required to the eating ripe stage decreased, and after 8 weeks of storage most of the control failed to ripen while the un-wrapped fruit ripened in about 5 days. Film wrapping was not effective in prolonging postharvest life of Hass avocado fruit by slowing the physiological activity of the fruit, but was very effective in reducing chilling injury, as evidenced by the negligible incidence of internal browning, the higher ethylene production rate, and the shorter time required to ripening following the fourth weeks of storage, when the severity of chilling injury appeared evident. Frutti di avocado della cultivar Hass sono stati raccolti nella seconda decade di aprile e frigoconservati a 4 °C e 90% di umiditaà relativa (UR) per 0, 2, 4, 6 e 8 settimane, dopo essere stati in parte confezionati singolarmente con un Film plastico termoretraibile di natura poliolefinica di 15 micron di spessore in contenitori di polistirolo. Alla raccolta e dopo i succitati periodi di frigoconservazione i frutti sono stati trasferiti a 20°C e sono stati sconfezionati in parte subito ed in parte dopo tre giorni di permanenza a 20°C per seguirne la produzione di anidride carbonica e di etilene, il calo peso e valutare soggettivamente l'incidenza dei marciumi, l'imbrunimento interno ed il tempo medio impiegato per raggiungere la maturazione di consumo. Inoltre un gruppo di frutti posto a 20°C non è stato mai sconfezionato in modo da poter monitorare giornalmente l'evoluzione della composizione dell'atmosfera interna al confezionamento. II confezionamento con il Film plastico ha contribuito in modo significativo alla riduzione delle perdite di peso. L'incidenza dei marciumi è stata molto contenuta in tutti i trattamenti ed è stata principalmente causata da antracnosi. II Film plastico non ha esercitato alcuna influenza sullo sviluppo dei marciumi durante it periodo di frigoconservazione, ma nei frutti trasferiti a 20°C la presenza del Film plastico ha favorito lo sviluppo della malattia. Molto efficace è stata l'azione del Film plastico nel ridurre l'imbrunimento interno dei tessuti, espressione del danno da freddo, e tale influenza è diventata sempre più marcata con il procedere della frigoconservazione. Scarsa è stata l'influenza del Film nel rallentare il processo di maturazione. Al contrario, a partire dalla 4a settimana di frigoconservazione i frutti confezionati hanno impiegato meno tempo per raggiungere lo stadio di maturazione di consumo rispetto ai frutti non confezionati, evidenziando una chiara azione positiva di riduzione delle alterazioni fisiologiche conseguenti all'esposizione alle basse temperature. All'interno dei confezionamenti non sono stati mai raggiunti valori di CO2 e di O2 tali da interferire sull'attività respiratoria o sulla produzione di etilene
Antonio <1965- > Piga - One of the best experts on this subject based on the ideXlab platform.
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Influence of storage temperature on shelf-life of minimally processed cactus pear fruits
Academic Press Elsevier, 2000Co-Authors: Antonio <1965- > Piga, D'aquino Salvatore, Agabbio, Mario Carlo Salvatore, Emonti Giuseppina, Farris, Giovanni AntonioAbstract:Cactus pear fruits (Opuntia ficus indica Mill, cultivar Gialla) were manually peeled, placed in polystyrene trays and packaged with a Heat-Shrinkable Film, then kept at 4°C and 15°C for 11 d. After 4, 8 and 11 d chemical-physical, microbiological and sensorial parameters were determined, while in-package gas concentrations were measured daily. Chemical-physical and sensorial parameters did not show signixcant changes in 4°C-stored fruits until d 8, while those kept at 15°C experienced a dramatic increase in acidity, ethanol accumulation, strong ow-yavour development and loss of overall fruit freshness and xrmness. Microbiological growth rate was much higher at 15°C than at 4°C. Visible manifestation of moulds was detected on 4°C-stored fruits on d 11, while in the 15°C-stored fruit, fungi colonization had already started on the fourth day. Based on these results, we conclude that quality of peeled cactus pear fruits can be maintained at 4 3C for 8 d, while abuse of temperature (15°C) limits shelf-life to 4 d
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Il Confezionamento con Film plastico riduce le alterazioni dei frutti di avocado in frigoconservazione e ne prolunga la vita postraccolta
Università degli studi di Catania Facoltà di Agraria, 1999Co-Authors: D'aquino Salvatore, Antonio <1965- > Piga, Agabbio, Mario Carlo Salvatore, Continella GiovanniAbstract:"Hass" avocado fruits, harvested in middle May, were Film wrapped in polystyrene trays putting 3 fruits for each tray and using a Heat Shrinkable Film. Soon after fruits were stored at 4°C, Boe or left at 20°C, in shelf-life condition. After 3 weeks of cold storage fruits were transferred to 20°C in shelf-life condition. The Film was removed at the end of refrigeration, or after 3 or 6 days of shelf-life. Wrapping had little effect in prolonging the time required to reach the eating stage in fruits stored at 8°C with respect to the control, but was beneficial in reducing weight losses and internal browning. Wrapped fruits stored at 4°C took from 6 to 10 days in shelf-life condition to ripen and showed negligible signs of internal browning. Microbiological alteration was mainly due to anthracnosi which mostly affected fruits stored at 8°C, while slight signs were revealed in those maintained at 4°C. In conclusion, Film wrapping associated with the refrigeration temperature of 4°C seems suitable to prolong postharvest life of avocado fruit, reducing in the same time, physiological disorder and decay
-
Effect of high temperature conditioning, fungicide treatment and Film wrapping on the keeping quality of 'Nova' tangelo during cold storage
'Royal College of Obstetricians & Gynaecologists (RCOG)', 1997Co-Authors: D'aquino Salvatore, Antonio <1965- > Piga, Agabbio, Mario Carlo SalvatoreAbstract:'Nova' tangelo fruits harvested at the end of January 1996 were stored at 6°C and 90-95% relative humidity (RH) for 4 or 8 weeks; each storage period was followed by an additional week of simulated marketing conditions at 20°C and 70% RH. Before storage the fruits were dipped in a solution of chlorine or imazalil at 500 p.p.m., packaged in polystyrene trays with a 15 μm thick Heat Shrinkable Film and conditioned at 38°C and 85-90% RH for 48 h. High temperature conditioning was not effective in reducing ageing and decay incidence, moreover, Film wrapping resulted in poor fruits, which turned brown on the skin and were unsaleable when unwrapped. The incidence of decay at the end of the trial was about 30% for fruit treated with chlorine, 40% for fruit treated with no fungicide and only 3.5% for those treated with imazalil. Wrapped fruit which received no fungicide treatment had 47% rotten fruit, but losses were only 3.5% in the wrapped ones treated with imazalil. The combination of Film wrapping with imazalil gave the best results in reducing ageing, weight losses and had a beneficial effect in reducing the severity of chilling injury. Treatments had no influence on chemical parameters, with the exception of vitamin C, which was lower in fruit conditions at 38°C
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Influenza del confezionamento con Film plastico sulla maturazione di frutti di avocado (Persea americana Mill.) cv Hass frigoconservati
Società Orticola Italiana, 1997Co-Authors: D'aquino Salvatore, Antonio <1965- > Piga, Agabbio, Mario Carlo Salvatore, Continella GiovanniAbstract:Hass avocado fruit was harvested in mid April from a commercial orchard located in the Eastern Sicily. The fruits were transported under non-controlled conditions in Sardinia, where arrived the day after. Immediately after arrival, fruits were sorted out and were either wrapped individually in polystyrene trays with a 15 mm thick polyolefinic Heat Shrinkable Film or not wrapped (group A), before being stored at 4 °C and 90 % RH for 0, 2, 4, 6, or 8 weeks. At the end of each storage period, when the fruit was transferred at 20°C for ripening, a lot of fruit was un-wrapped (group B), while one more lot was un-wrapped after 3 days of exposure at 20 °C (group C). At day interval respiration rate and ethylene production rate were measured. Weight loss was releaved at the time of transferring and after 3 days at 20°C. When ripe the fruits were inspected for decay and internal browning, and the time required to reach the eating ripe stage was recorded. In addition, ten packaged fruits (group D) were used to measure the in-package concentration of CO2, 02 and C2H4. The necessary time to reach the climacteric peak decreased with time in storage, and since the fourth week of storage no rise was observed after transferring to 20°C. No important differences were observed among the no-wrapped fruit and the unwrapped ones in relation to C02, either at the moment of transfer from storage to 20°C or after 3 days at 20°C. Ethylene production rate decreased very highly by the time in storage, and the greatest reductions were observed in no-wrapped fruits, while in general the pattern was similar for the un-wrapped groups. The in-package atmosphere, which ranged between 3% and 6% for C02 and 16% and 12% for 02 during storage, affected neither the respiration rate nor the ethylene evolution, in fact when fruit were transferred at 20°C the CO2 and C2H4 concentration inside the packages increased, reached the peaks and then decreased with the same timing of no-wrapped or unwrapped fruits. In addition ethylene concentration decreased by the time in storage, as observed both for no-wrapped and unwrapped fruit. The action of wrapping in reducing weight losses resulted very effective; after 3 days at 20°C following 8 weeks storage the group A, B and C lost 15.5%,3.2% and 2.3% of the initial weight respectively. Decay was mainly caused by anthracnose but the incidence was low for all the treatments, in particular no differences were observed until the fruit were in storage, while after the transfer to 20°C it was significandy higher in group C. Wrapping also reduced internal browning, and the differences with the control became much more evident going on with the time in storage. In fruit placed directly at 20°C, or after 2 week storage, the plastic Film slighdy retarded the time required to reach the eating ripe stage; but since the fourth week of storage the time required to the eating ripe stage decreased, and after 8 weeks of storage most of the control failed to ripen while the un-wrapped fruit ripened in about 5 days. Film wrapping was not effective in prolonging postharvest life of Hass avocado fruit by slowing the physiological activity of the fruit, but was very effective in reducing chilling injury, as evidenced by the negligible incidence of internal browning, the higher ethylene production rate, and the shorter time required to ripening following the fourth weeks of storage, when the severity of chilling injury appeared evident. Frutti di avocado della cultivar Hass sono stati raccolti nella seconda decade di aprile e frigoconservati a 4 °C e 90% di umiditaà relativa (UR) per 0, 2, 4, 6 e 8 settimane, dopo essere stati in parte confezionati singolarmente con un Film plastico termoretraibile di natura poliolefinica di 15 micron di spessore in contenitori di polistirolo. Alla raccolta e dopo i succitati periodi di frigoconservazione i frutti sono stati trasferiti a 20°C e sono stati sconfezionati in parte subito ed in parte dopo tre giorni di permanenza a 20°C per seguirne la produzione di anidride carbonica e di etilene, il calo peso e valutare soggettivamente l'incidenza dei marciumi, l'imbrunimento interno ed il tempo medio impiegato per raggiungere la maturazione di consumo. Inoltre un gruppo di frutti posto a 20°C non è stato mai sconfezionato in modo da poter monitorare giornalmente l'evoluzione della composizione dell'atmosfera interna al confezionamento. II confezionamento con il Film plastico ha contribuito in modo significativo alla riduzione delle perdite di peso. L'incidenza dei marciumi è stata molto contenuta in tutti i trattamenti ed è stata principalmente causata da antracnosi. II Film plastico non ha esercitato alcuna influenza sullo sviluppo dei marciumi durante it periodo di frigoconservazione, ma nei frutti trasferiti a 20°C la presenza del Film plastico ha favorito lo sviluppo della malattia. Molto efficace è stata l'azione del Film plastico nel ridurre l'imbrunimento interno dei tessuti, espressione del danno da freddo, e tale influenza è diventata sempre più marcata con il procedere della frigoconservazione. Scarsa è stata l'influenza del Film nel rallentare il processo di maturazione. Al contrario, a partire dalla 4a settimana di frigoconservazione i frutti confezionati hanno impiegato meno tempo per raggiungere lo stadio di maturazione di consumo rispetto ai frutti non confezionati, evidenziando una chiara azione positiva di riduzione delle alterazioni fisiologiche conseguenti all'esposizione alle basse temperature. All'interno dei confezionamenti non sono stati mai raggiunti valori di CO2 e di O2 tali da interferire sull'attività respiratoria o sulla produzione di etilene
Continella Giovanni - One of the best experts on this subject based on the ideXlab platform.
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Il Confezionamento con Film plastico riduce le alterazioni dei frutti di avocado in frigoconservazione e ne prolunga la vita postraccolta
Università degli studi di Catania Facoltà di Agraria, 1999Co-Authors: D'aquino Salvatore, Antonio <1965- > Piga, Agabbio, Mario Carlo Salvatore, Continella GiovanniAbstract:"Hass" avocado fruits, harvested in middle May, were Film wrapped in polystyrene trays putting 3 fruits for each tray and using a Heat Shrinkable Film. Soon after fruits were stored at 4°C, Boe or left at 20°C, in shelf-life condition. After 3 weeks of cold storage fruits were transferred to 20°C in shelf-life condition. The Film was removed at the end of refrigeration, or after 3 or 6 days of shelf-life. Wrapping had little effect in prolonging the time required to reach the eating stage in fruits stored at 8°C with respect to the control, but was beneficial in reducing weight losses and internal browning. Wrapped fruits stored at 4°C took from 6 to 10 days in shelf-life condition to ripen and showed negligible signs of internal browning. Microbiological alteration was mainly due to anthracnosi which mostly affected fruits stored at 8°C, while slight signs were revealed in those maintained at 4°C. In conclusion, Film wrapping associated with the refrigeration temperature of 4°C seems suitable to prolong postharvest life of avocado fruit, reducing in the same time, physiological disorder and decay
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Influenza del confezionamento con Film plastico sulla maturazione di frutti di avocado (Persea americana Mill.) cv Hass frigoconservati
Società Orticola Italiana, 1997Co-Authors: D'aquino Salvatore, Antonio <1965- > Piga, Agabbio, Mario Carlo Salvatore, Continella GiovanniAbstract:Hass avocado fruit was harvested in mid April from a commercial orchard located in the Eastern Sicily. The fruits were transported under non-controlled conditions in Sardinia, where arrived the day after. Immediately after arrival, fruits were sorted out and were either wrapped individually in polystyrene trays with a 15 mm thick polyolefinic Heat Shrinkable Film or not wrapped (group A), before being stored at 4 °C and 90 % RH for 0, 2, 4, 6, or 8 weeks. At the end of each storage period, when the fruit was transferred at 20°C for ripening, a lot of fruit was un-wrapped (group B), while one more lot was un-wrapped after 3 days of exposure at 20 °C (group C). At day interval respiration rate and ethylene production rate were measured. Weight loss was releaved at the time of transferring and after 3 days at 20°C. When ripe the fruits were inspected for decay and internal browning, and the time required to reach the eating ripe stage was recorded. In addition, ten packaged fruits (group D) were used to measure the in-package concentration of CO2, 02 and C2H4. The necessary time to reach the climacteric peak decreased with time in storage, and since the fourth week of storage no rise was observed after transferring to 20°C. No important differences were observed among the no-wrapped fruit and the unwrapped ones in relation to C02, either at the moment of transfer from storage to 20°C or after 3 days at 20°C. Ethylene production rate decreased very highly by the time in storage, and the greatest reductions were observed in no-wrapped fruits, while in general the pattern was similar for the un-wrapped groups. The in-package atmosphere, which ranged between 3% and 6% for C02 and 16% and 12% for 02 during storage, affected neither the respiration rate nor the ethylene evolution, in fact when fruit were transferred at 20°C the CO2 and C2H4 concentration inside the packages increased, reached the peaks and then decreased with the same timing of no-wrapped or unwrapped fruits. In addition ethylene concentration decreased by the time in storage, as observed both for no-wrapped and unwrapped fruit. The action of wrapping in reducing weight losses resulted very effective; after 3 days at 20°C following 8 weeks storage the group A, B and C lost 15.5%,3.2% and 2.3% of the initial weight respectively. Decay was mainly caused by anthracnose but the incidence was low for all the treatments, in particular no differences were observed until the fruit were in storage, while after the transfer to 20°C it was significandy higher in group C. Wrapping also reduced internal browning, and the differences with the control became much more evident going on with the time in storage. In fruit placed directly at 20°C, or after 2 week storage, the plastic Film slighdy retarded the time required to reach the eating ripe stage; but since the fourth week of storage the time required to the eating ripe stage decreased, and after 8 weeks of storage most of the control failed to ripen while the un-wrapped fruit ripened in about 5 days. Film wrapping was not effective in prolonging postharvest life of Hass avocado fruit by slowing the physiological activity of the fruit, but was very effective in reducing chilling injury, as evidenced by the negligible incidence of internal browning, the higher ethylene production rate, and the shorter time required to ripening following the fourth weeks of storage, when the severity of chilling injury appeared evident. Frutti di avocado della cultivar Hass sono stati raccolti nella seconda decade di aprile e frigoconservati a 4 °C e 90% di umiditaà relativa (UR) per 0, 2, 4, 6 e 8 settimane, dopo essere stati in parte confezionati singolarmente con un Film plastico termoretraibile di natura poliolefinica di 15 micron di spessore in contenitori di polistirolo. Alla raccolta e dopo i succitati periodi di frigoconservazione i frutti sono stati trasferiti a 20°C e sono stati sconfezionati in parte subito ed in parte dopo tre giorni di permanenza a 20°C per seguirne la produzione di anidride carbonica e di etilene, il calo peso e valutare soggettivamente l'incidenza dei marciumi, l'imbrunimento interno ed il tempo medio impiegato per raggiungere la maturazione di consumo. Inoltre un gruppo di frutti posto a 20°C non è stato mai sconfezionato in modo da poter monitorare giornalmente l'evoluzione della composizione dell'atmosfera interna al confezionamento. II confezionamento con il Film plastico ha contribuito in modo significativo alla riduzione delle perdite di peso. L'incidenza dei marciumi è stata molto contenuta in tutti i trattamenti ed è stata principalmente causata da antracnosi. II Film plastico non ha esercitato alcuna influenza sullo sviluppo dei marciumi durante it periodo di frigoconservazione, ma nei frutti trasferiti a 20°C la presenza del Film plastico ha favorito lo sviluppo della malattia. Molto efficace è stata l'azione del Film plastico nel ridurre l'imbrunimento interno dei tessuti, espressione del danno da freddo, e tale influenza è diventata sempre più marcata con il procedere della frigoconservazione. Scarsa è stata l'influenza del Film nel rallentare il processo di maturazione. Al contrario, a partire dalla 4a settimana di frigoconservazione i frutti confezionati hanno impiegato meno tempo per raggiungere lo stadio di maturazione di consumo rispetto ai frutti non confezionati, evidenziando una chiara azione positiva di riduzione delle alterazioni fisiologiche conseguenti all'esposizione alle basse temperature. All'interno dei confezionamenti non sono stati mai raggiunti valori di CO2 e di O2 tali da interferire sull'attività respiratoria o sulla produzione di etilene
Farris, Giovanni Antonio - One of the best experts on this subject based on the ideXlab platform.
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Influence of storage temperature on shelf-life of minimally processed cactus pear fruits
Academic Press Elsevier, 2000Co-Authors: Antonio <1965- > Piga, D'aquino Salvatore, Agabbio, Mario Carlo Salvatore, Emonti Giuseppina, Farris, Giovanni AntonioAbstract:Cactus pear fruits (Opuntia ficus indica Mill, cultivar Gialla) were manually peeled, placed in polystyrene trays and packaged with a Heat-Shrinkable Film, then kept at 4°C and 15°C for 11 d. After 4, 8 and 11 d chemical-physical, microbiological and sensorial parameters were determined, while in-package gas concentrations were measured daily. Chemical-physical and sensorial parameters did not show signixcant changes in 4°C-stored fruits until d 8, while those kept at 15°C experienced a dramatic increase in acidity, ethanol accumulation, strong ow-yavour development and loss of overall fruit freshness and xrmness. Microbiological growth rate was much higher at 15°C than at 4°C. Visible manifestation of moulds was detected on 4°C-stored fruits on d 11, while in the 15°C-stored fruit, fungi colonization had already started on the fourth day. Based on these results, we conclude that quality of peeled cactus pear fruits can be maintained at 4 3C for 8 d, while abuse of temperature (15°C) limits shelf-life to 4 d