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EnglishPear fruits are known for their antioxidant and nutritional characteristics. However, they are very susceptible to rapid decay. Edible coating (EC) represents a good strategy to maintain postharvest quality. The effects of two EC in slowing down the senescence processes in fresh-cut ‘Coscia’ pears were investigated: EC1 (A. vera gel, hydroxypropyl-methylcellulose and pomegranate seeds oil (PSO), EC2 (A. vera gel and hydroxypropyl-methylcellulose). Weight loss, firmness and colour decrease more slowly in both EC-treated than in untreated (CTR) slices; soluble solid content increases faster in CTR, indicating a faster ripening process. The specific investigation of undesired microorganisms did not generate any colony in all analysed samples. Sensory analysis confirmed that the tasters preferred the EC2-treated samples, as they were the only ones that did not show undesirable flavours until the last day of storage.
Passafiume R., Gugliuzza G., Gaglio R., Busetta G., Tinebra I., Sortino G., et al. (2021). Aloe-based edible coating to maintain quality of fresh-cut italian pears (Pyrus communis L.) during cold storage. HORTICULTURAE, 7(12), 1-13 [10.3390/horticulturae7120581].
| Data di pubblicazione: | 2021-12-16 | |
| Titolo: | Aloe-based edible coating to maintain quality of fresh-cut italian pears (Pyrus communis L.) during cold storage | |
| Autori: | PASSAFIUME, Roberta (Primo) FARINA, Vittorio (Ultimo) [Supervision] | |
| Citazione: | Passafiume R., Gugliuzza G., Gaglio R., Busetta G., Tinebra I., Sortino G., et al. (2021). Aloe-based edible coating to maintain quality of fresh-cut italian pears (Pyrus communis L.) during cold storage. HORTICULTURAE, 7(12), 1-13 [10.3390/horticulturae7120581]. | |
| Rivista: | ||
| Digital Object Identifier (DOI): | http://dx.doi.org/10.3390/horticulturae7120581 | |
| Abstract: | Pear fruits are known for their antioxidant and nutritional characteristics. However, they are very susceptible to rapid decay. Edible coating (EC) represents a good strategy to maintain postharvest quality. The effects of two EC in slowing down the senescence processes in fresh-cut ‘Coscia’ pears were investigated: EC1 (A. vera gel, hydroxypropyl-methylcellulose and pomegranate seeds oil (PSO), EC2 (A. vera gel and hydroxypropyl-methylcellulose). Weight loss, firmness and colour decrease more slowly in both EC-treated than in untreated (CTR) slices; soluble solid content increases faster in CTR, indicating a faster ripening process. The specific investigation of undesired microorganisms did not generate any colony in all analysed samples. Sensory analysis confirmed that the tasters preferred the EC2-treated samples, as they were the only ones that did not show undesirable flavours until the last day of storage. | |
| URL dell'editore: | https://www.mdpi.com/2311-7524/7/12/581 | |
| Settore Scientifico Disciplinare: | Settore AGR/03 - Arboricoltura Generale E Coltivazioni Arboree Settore AGR/16 - Microbiologia Agraria | |
| Appare nelle tipologie: | 1.01 Articolo in rivista |
File in questo prodotto:
| File | Descrizione | Tipologia | Licenza | |
|---|---|---|---|---|
| horticulturae-07-00581.pdf | Versione Editoriale | Open Access Visualizza/Apri |
http://hdl.handle.net/10447/527658
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