The Experts below are selected from a list of 564 Experts worldwide ranked by ideXlab platform

Giuseppe Muratore - One of the best experts on this subject based on the ideXlab platform.

  • The influence of using biodegradable packaging films on the quality decay kinetic of Plum Tomato (PomodorinoDatterino
    Journal of Food Engineering, 2005
    Co-Authors: Giuseppe Muratore, M.a. Del Nobile, Giovanna G. Buonocore, Carmela Maria Lanza, C. Nicolosi Asmundo
    Abstract:

    A comparative study on the influence of water and gas (oxygen and carbon dioxide) permeability of the packaging film on the quality decay kinetics of Plum Tomato is presented. The study was conducted by packaging Plum Tomato (cultivar Iride) with three different plastic films, a commercially available polyolefinic film and two biodegradable films, and storing the packages at market conditions. During storage the following parameters were monitored: vitamin C content, carotenoids content and sensorial attributes. Results showed that the use of packaging films with high barrier properties speed up the quality decay kinetic of the investigated produce. It was also observed that biodegradable films with an appropriate permeability coefficient can be advantageously used to prevent contamination from both microorganisms and insects, without reducing the shelf life of the produce.

  • evaluation of the chemical quality of a new type of small sized Tomato cultivar the Plum Tomato lycopersicon lycopersicum
    Italian Journal of Food Science, 2005
    Co-Authors: Giuseppe Muratore, Fabio Licciardello, Emanuele Maccarone
    Abstract:

    The chemical-nutritional attributes were evaluated in Plum Tomato, a new type of oblong, small-sized Tomato that was recently introduced in the European market. Six different cultivars, namely, Dasher, Iride, Navidad, Sabor, 292 and 738, were tested and compared with a cherry-type Tomato (cv. Cherubino) which was grown in the same greenhouse under the same conditions. The Plum Tomato showed important marked differences with respect to the cherry type: more intense red colour, lower acid content and a higher lycopene content. The quality attribute values for cv. 738 were higher than the average values for the other cultivars. In contrast, the cherry-type variety had slightly higher levels of ascorbic acid and β-carotene than the Plum Tomatoes.

C. Nicolosi Asmundo - One of the best experts on this subject based on the ideXlab platform.

  • The influence of using biodegradable packaging films on the quality decay kinetic of Plum Tomato (PomodorinoDatterino
    Journal of Food Engineering, 2005
    Co-Authors: Giuseppe Muratore, M.a. Del Nobile, Giovanna G. Buonocore, Carmela Maria Lanza, C. Nicolosi Asmundo
    Abstract:

    A comparative study on the influence of water and gas (oxygen and carbon dioxide) permeability of the packaging film on the quality decay kinetics of Plum Tomato is presented. The study was conducted by packaging Plum Tomato (cultivar Iride) with three different plastic films, a commercially available polyolefinic film and two biodegradable films, and storing the packages at market conditions. During storage the following parameters were monitored: vitamin C content, carotenoids content and sensorial attributes. Results showed that the use of packaging films with high barrier properties speed up the quality decay kinetic of the investigated produce. It was also observed that biodegradable films with an appropriate permeability coefficient can be advantageously used to prevent contamination from both microorganisms and insects, without reducing the shelf life of the produce.

A E Ghaly - One of the best experts on this subject based on the ideXlab platform.

  • effects of Tomato geometries and air temperature on the drying behavior of Plum Tomato
    American Journal of Applied Sciences, 2008
    Co-Authors: Marianne Suling Brooks, N Abou H Elhana, A E Ghaly
    Abstract:

    The drying behavior of Plum Tomatoes as affected by drying temperature and Tomato pieces geometry was investigated. The Tomato was cut into halves, quarters and eighths and dried at temperatures of 55 and 65°C. During drying, the moisture content followed an exponential decay curve with R2>0.98. The time required to achieve the critical moisture content for storage (15%) for the Tomato halves, quarters and eights were 36, 26 and 20 h and 23, 18 and 13 h, at the temperatures of 55 and 65°C, respectively. The rate of drying also followed exponential decay and was unaffected by the temperature and Tomato piece geometries. The specific drying rate was dependent on the drying temperature and was not affected by geometry. The total surface area appeared to have a significant effect on the specific moisture loss than the cut surface area. Cutting the Tomato samples into smaller pieces and drying at lower temperatures is recommended to reduce the drying time and maintain quality.

  • Effects of Tomato geometries and air temperature on the drying behavior of Plum Tomato
    2008
    Co-Authors: Marianne Suling Brooks, N. Abou H. El-hana, A E Ghaly
    Abstract:

    Abstract: The drying behavior of Plum Tomatoes as affected by drying temperature and Tomato pieces geometry was investigated. The Tomato was cut into halves, quarters and eighths and dried at temperatures of 55 and 65°C. During drying, the moisture content followed an exponential decay curve with R2>0.98. The time required to achieve the critical moisture content for storage (15%) for th

Emanuele Maccarone - One of the best experts on this subject based on the ideXlab platform.

  • evaluation of the chemical quality of a new type of small sized Tomato cultivar the Plum Tomato lycopersicon lycopersicum
    Italian Journal of Food Science, 2005
    Co-Authors: Giuseppe Muratore, Fabio Licciardello, Emanuele Maccarone
    Abstract:

    The chemical-nutritional attributes were evaluated in Plum Tomato, a new type of oblong, small-sized Tomato that was recently introduced in the European market. Six different cultivars, namely, Dasher, Iride, Navidad, Sabor, 292 and 738, were tested and compared with a cherry-type Tomato (cv. Cherubino) which was grown in the same greenhouse under the same conditions. The Plum Tomato showed important marked differences with respect to the cherry type: more intense red colour, lower acid content and a higher lycopene content. The quality attribute values for cv. 738 were higher than the average values for the other cultivars. In contrast, the cherry-type variety had slightly higher levels of ascorbic acid and β-carotene than the Plum Tomatoes.

Marianne Suling Brooks - One of the best experts on this subject based on the ideXlab platform.

  • effects of Tomato geometries and air temperature on the drying behavior of Plum Tomato
    American Journal of Applied Sciences, 2008
    Co-Authors: Marianne Suling Brooks, N Abou H Elhana, A E Ghaly
    Abstract:

    The drying behavior of Plum Tomatoes as affected by drying temperature and Tomato pieces geometry was investigated. The Tomato was cut into halves, quarters and eighths and dried at temperatures of 55 and 65°C. During drying, the moisture content followed an exponential decay curve with R2>0.98. The time required to achieve the critical moisture content for storage (15%) for the Tomato halves, quarters and eights were 36, 26 and 20 h and 23, 18 and 13 h, at the temperatures of 55 and 65°C, respectively. The rate of drying also followed exponential decay and was unaffected by the temperature and Tomato piece geometries. The specific drying rate was dependent on the drying temperature and was not affected by geometry. The total surface area appeared to have a significant effect on the specific moisture loss than the cut surface area. Cutting the Tomato samples into smaller pieces and drying at lower temperatures is recommended to reduce the drying time and maintain quality.

  • Effects of Tomato geometries and air temperature on the drying behavior of Plum Tomato
    2008
    Co-Authors: Marianne Suling Brooks, N. Abou H. El-hana, A E Ghaly
    Abstract:

    Abstract: The drying behavior of Plum Tomatoes as affected by drying temperature and Tomato pieces geometry was investigated. The Tomato was cut into halves, quarters and eighths and dried at temperatures of 55 and 65°C. During drying, the moisture content followed an exponential decay curve with R2>0.98. The time required to achieve the critical moisture content for storage (15%) for th