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Palumbo M, Cefola M, Pace B, Ricci I, Siano F, Amato G, Stocchero M, Cozzolino R. Volatile Metabolites to Assess the Onset of Chilling Injury in Fresh-Cut Nectarines. Foods 2024; 13:1047. [PMID: 38611352 PMCID: PMC11011915 DOI: 10.3390/foods13071047] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/13/2024] [Revised: 03/25/2024] [Accepted: 03/26/2024] [Indexed: 04/14/2024] Open
Abstract
Fresh-cut processing is a good strategy to enhance the commercialization of peaches and nectarines, which easily deteriorate during low-temperature storage mostly due to the occurrence of chilling injury. Although several studies have been performed to improve the shelf-life of fresh-cut stone fruit, the achievement of high-quality fresh-cut peaches and nectarines still constitutes a challenge. The present study aimed to gain insights into the evolution of the postharvest quality of fresh-cut nectarines (Prunus persica L. Batsch) Big Bang, cold-stored at two different storage temperatures (4 and 8 °C) for up to 10 days. Several aspects influencing the quality traits (sensory and postharvest quality parameters; the profile of phenolic and volatile organic compounds (VOCs)) were explored to predict the marketable life of the fresh-cut nectarines. The respiration rate was higher in samples stored at 4 °C, while the browning process was more evident in fruit stored at 8 °C. Partial Least Squares Regression performed on VOCs showed that samples stored at 4 °C and 8 °C presented a different time evolution during the experiment and the trajectories depended on the interaction between time and temperature. Moreover, Multiple Linear Regression analysis discovered that the 17 VOCs affected by the storage conditions seemed to suggest that no chilling injury was detected for nectarines Big Bang. In conclusion, this approach could also be used with other nectarine cultivars and/or different stone fruits.
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Affiliation(s)
- Michela Palumbo
- Institute of Sciences of Food Production, National Research Council of Italy (CNR), c/o CS-DAT, Via M. Protano, 71121 Foggia, Italy; (M.P.); (M.C.); (B.P.); (I.R.)
| | - Maria Cefola
- Institute of Sciences of Food Production, National Research Council of Italy (CNR), c/o CS-DAT, Via M. Protano, 71121 Foggia, Italy; (M.P.); (M.C.); (B.P.); (I.R.)
| | - Bernardo Pace
- Institute of Sciences of Food Production, National Research Council of Italy (CNR), c/o CS-DAT, Via M. Protano, 71121 Foggia, Italy; (M.P.); (M.C.); (B.P.); (I.R.)
| | - Ilde Ricci
- Institute of Sciences of Food Production, National Research Council of Italy (CNR), c/o CS-DAT, Via M. Protano, 71121 Foggia, Italy; (M.P.); (M.C.); (B.P.); (I.R.)
| | - Francesco Siano
- Institute of Food Science, National Research Council of Italy (CNR), Via Roma 64, 83100 Avellino, Italy; (F.S.); (G.A.)
| | - Giuseppe Amato
- Institute of Food Science, National Research Council of Italy (CNR), Via Roma 64, 83100 Avellino, Italy; (F.S.); (G.A.)
| | - Matteo Stocchero
- Laboratory of Mass Spectrometry and Metabolomics, Department of Women’s and Children’s Health, University of Padua, Corso Stati Uniti 4, 35127 Padua, Italy;
| | - Rosaria Cozzolino
- Institute of Food Science, National Research Council of Italy (CNR), Via Roma 64, 83100 Avellino, Italy; (F.S.); (G.A.)
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Profiles of Volatile and Phenolic Compounds as Markers of Ripening Stage in Candonga Strawberries. Foods 2021; 10:foods10123102. [PMID: 34945655 PMCID: PMC8701158 DOI: 10.3390/foods10123102] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/12/2021] [Revised: 12/06/2021] [Accepted: 12/09/2021] [Indexed: 11/17/2022] Open
Abstract
Volatile compounds, quality traits (total phenols and antioxidant capacity) and High-performance liquid chromatography (HPLC)-isolated polyphenols of strawberries, variety Sabrosa, commercially referred to as “Candonga”, harvested at three different times (H1, H2 and H3) and at two different ripening stages, namely half-red (Half-red-H1, Half-red-H2 and Half-red-H3) and red (Red-H1, Red-H2 and Red-H3) were evaluated. Dominant anthocyanins, namely cyanidin-3-O-glucoside, pelargonidin-3-O-glucoside and pelargonidin-3-O-rutinoside, as well as p-coumaryl hexoside increased during harvesting, differently from flavonoids, such as quercetin-3-O-glucoside, kaempferol-3-O-glucoronide and quercetin 3-O-glucoronide, that declined. Samples clustered in different quadrants of the principal component analysis (PCA) performed on volatiles, quality traits and phenolic compounds, highlighting that only the red samples were directly correlated to volatile components, as volatiles clearly increased both in number and amount during ripening. In particular, volatiles with a positive impact on the consumers’ acceptance, including butyl butyrate, ethyl hexanoate, hexyl acetate, nonanal, terpenes and lactones, were positively associated with the Red-H1 and Red-H2 strawberries, while volatiles with negative coefficients related to consumer liking, including isopropyl butyrate, isoamyl butyrate and mesifurane directly correlated with the Red-H3 samples. Accordingly, strawberries harvested at Red-H1 and Red-H2 ripening stages could be preferred by the consumers compared to the Red-H3 fruit. Altogether, these results could help to individuate quality traits as putative markers of the ripening stage, and optimize the process of post-harvesting ripening to preserve or improve the desirable aromatic characteristics of strawberries.
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Pinto L, Palma A, Cefola M, Pace B, D'Aquino S, Carboni C, Baruzzi F. Effect of modified atmosphere packaging (MAP) and gaseous ozone pre-packaging treatment on the physico-chemical, microbiological and sensory quality of small berry fruit. Food Packag Shelf Life 2020. [DOI: 10.1016/j.fpsl.2020.100573] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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Qu P, Zhang M, Fan K, Guo Z. Microporous modified atmosphere packaging to extend shelf life of fresh foods: A review. Crit Rev Food Sci Nutr 2020; 62:51-65. [PMID: 32856460 DOI: 10.1080/10408398.2020.1811635] [Citation(s) in RCA: 35] [Impact Index Per Article: 8.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/14/2023]
Abstract
In recent years, microporous modified atmosphere packaging has been widely concerned because of its adjustable air permeability and low processing cost. With the development and increasing demand of fresh food industry, the limited permeability of film in modified atmosphere packaging can't meet the fresh-keeping requirements of fresh foods, especially vegetables and fruits. Microporous film can flexibly adjust the gas permeability according to the physiological metabolic characteristics of fresh foods, which has gradually become a fresh-keeping technology in the domain of vegetables and fruits. This paper reviewed the research progress of microporous modified atmosphere packaging and its extension on shelf life of fresh foods. The latest applied researches were described in a comprehensive manner, particularly fruits and vegetables. Besides, this article also covered theoretical support and analysis, including the perforation mode, air permeability mechanism and mathematical model of microporous film, the characteristics of fresh foods, pore parameters and traits of film materials. This paper payed attention to the application of environmentally friendly degradable film materials (biological film materials, nano materials) in fruits and vegetables preservation. Research has shown that the degradable material can enlarge the fresh-keeping effect of microporous modified atmosphere packaging, which is worthy of further research and development. Finally, the development trends and directions in the future were discussed.
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Affiliation(s)
- Ping Qu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China.,Jiangsu Province Key Laboratory of Advanced Food Manufacturing Equipment and Technology, Jiangnan University, China
| | - Min Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China.,International Joint Laboratory on Food Safety, Jiangnan University, Wuxi, China
| | - Kai Fan
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Zhimei Guo
- R & D Center, Wuxi Haihe Equipment Co, Wuxi, China
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5
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Pinto L, Cefola M, Bonifacio MA, Cometa S, Bocchino C, Pace B, De Giglio E, Palumbo M, Sada A, Logrieco AF, Baruzzi F. Effect of red thyme oil (Thymus vulgaris L.) vapours on fungal decay, quality parameters and shelf-life of oranges during cold storage. Food Chem 2020; 336:127590. [PMID: 32763742 DOI: 10.1016/j.foodchem.2020.127590] [Citation(s) in RCA: 33] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/26/2019] [Revised: 07/13/2020] [Accepted: 07/13/2020] [Indexed: 10/23/2022]
Abstract
This work has been aimed at studying the effect of red thyme oil (RTO, Thymus vulgaris L.) on the shelf-life and Penicillium decay of oranges during cold storage. RTO vapours significantly reduced (P ≤ 0.05) the percentage of infected wounds, the external growth area and the production of spores in inoculated orange fruit stored for 12 days at 7 °C in a polypropylene film selected for its appropriate permeability. Among the RTO compounds, p-cymene and thymol were the most abundant in packed boxes at the end of cold storage. The RTO vapours did not affect the main quality parameters of the oranges, or the taste and odour of the juice. The results have shown that an active packaging, using RTO vapours, could be employed, by the citrus industry, to extend the shelf-life of oranges for fresh market use and juice processing.
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Affiliation(s)
- L Pinto
- Institute of Sciences of Food Production, National Research Council of Italy, Via G. Amendola 122/O, 70126 Bari, Italy.
| | - M Cefola
- Institute of Sciences of Food Production, National Research Council of Italy, Via M. Protano, 71121 Foggia, Italy.
| | - M A Bonifacio
- Department of Chemistry, University of Bari, Via Orabona 4, 70126 Bari, Italy.
| | - S Cometa
- Jaber Innovation S.r.l., Via Calcutta 8, 00144 Rome, Italy.
| | - C Bocchino
- Sada Packaging S.r.l., Via G. Salvemini snc, 84098 Pontecagnano Faiano, Salerno, Italy.
| | - B Pace
- Institute of Sciences of Food Production, National Research Council of Italy, Via M. Protano, 71121 Foggia, Italy.
| | - E De Giglio
- Department of Chemistry, University of Bari, Via Orabona 4, 70126 Bari, Italy.
| | - M Palumbo
- Institute of Sciences of Food Production, National Research Council of Italy, Via M. Protano, 71121 Foggia, Italy.
| | - A Sada
- Antonio Sada & Figli S.p.a., Via A. Pacinotti 30, 84098 Pontecagnano Faiano, Salerno, Italy.
| | - A F Logrieco
- Institute of Sciences of Food Production, National Research Council of Italy, Via G. Amendola 122/O, 70126 Bari, Italy.
| | - F Baruzzi
- Institute of Sciences of Food Production, National Research Council of Italy, Via G. Amendola 122/O, 70126 Bari, Italy.
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AYÓN-REYNA LE, AYÓN-REYNA LG, LÓPEZ-LÓPEZ ME, LÓPEZ-ANGULO G, PINEDA-HIDALGO KV, ZAZUETA-NIEBLA JA, VEGA-GARCÍA MO. Changes in ascorbic acid and total phenolics contents associated with browning inhibition of pineapple slices. FOOD SCIENCE AND TECHNOLOGY 2019. [DOI: 10.1590/fst.21117] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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7
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Sergio L, Gonnella M, Renna M, Linsalata V, Gatto M, Boari F, Di Venere D. Biochemical traits of asparagus cultivars and quality changes in two differently coloured genotypes during cold storage. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2018.11.054] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/20/2023]
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8
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Improving the shelf life of fresh-cut 'Royal Delicious' apple with edible coatings and anti-browning agents. Journal of Food Science and Technology 2018; 55:3767-3778. [PMID: 30150837 DOI: 10.1007/s13197-018-3308-6] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 06/18/2018] [Accepted: 06/20/2018] [Indexed: 10/28/2022]
Abstract
The objective of this study was to monitor overall quality and to extend the shelf life of fresh-cut apple wedges. Fresh-cut apple wedges were treated with anti-browning agents and edible coatings alone as well as in combination and packed in polypropylene trays. Packed apple wedges were stored at 5 ± 2 °C and monitored for physical (colour, physiological loss in weight and firmness), bio-chemical (ascorbic acid, total antioxidant, phenol, polyphenol oxidase and peroxidase enzymes) and microbial quality. In general carboxymethyl cellulose and aloe vera coatings along with anti-browning agents helped in preserving quality of apple slices during storage. Microbial load was significantly low for wedges coated with carboxymethyl cellulose and aloe vera. Polyphenol oxidase and peroxidase enzyme activity was also low in the coated samples. Firmness of the uncoated apple wedges declined more rapidly than the coated ones during storage. The results showed that carboxymethyl cellulose and aloe vera coating in combination with anti-browning agents improved the quality of stored apple wedges.
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Cozzolino R, Cefola M, Pace B, Malorni L, Martignetti A, Montemurro N, Pellicano MP. Quality, sensory and volatile profiles of fresh-cut big top nectarines cold stored in air or modified atmosphere packaging. Int J Food Sci Technol 2018. [DOI: 10.1111/ijfs.13758] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Rosaria Cozzolino
- Institute of Food Science; National Research Council-CNR; via Roma 64 83100 Avellino Italy
| | - Maria Cefola
- Institute of Sciences of Food Production; National Research Council-CNR; Via G. Amendola, 122/O 70126 Bari Italy
- Institute of Sciences of Food Production; National Research Council-CNR; URT c/o CS-DAT, Traversa Viale Fortore 71121 Foggia Italy
| | - Bernardo Pace
- Institute of Sciences of Food Production; National Research Council-CNR; Via G. Amendola, 122/O 70126 Bari Italy
- Institute of Sciences of Food Production; National Research Council-CNR; URT c/o CS-DAT, Traversa Viale Fortore 71121 Foggia Italy
| | - Livia Malorni
- Institute of Food Science; National Research Council-CNR; via Roma 64 83100 Avellino Italy
| | - Antonella Martignetti
- Institute of Food Science; National Research Council-CNR; via Roma 64 83100 Avellino Italy
| | - Nicola Montemurro
- Institute of Sciences of Food Production; National Research Council-CNR; Via G. Amendola, 122/O 70126 Bari Italy
- Institute of Sciences of Food Production; National Research Council-CNR; URT c/o CS-DAT, Traversa Viale Fortore 71121 Foggia Italy
| | - Mario Paolo Pellicano
- Institute of Food Science; National Research Council-CNR; via Roma 64 83100 Avellino Italy
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Gallotta A, Allegra A, Inglese P, Sortino G. Fresh-cut storage of fruit and fresh-cuts affects the behaviour of minimally processed Big Bang nectarines ( Prunus persica L. Batsch) during shelf life. Food Packag Shelf Life 2018. [DOI: 10.1016/j.fpsl.2017.11.004] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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11
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Sergio L, Cantore V, Spremulli L, Pinto L, Baruzzi F, Di Venere D, Boari F. Effect of cooking and packaging conditions on quality of semi-dried green asparagus during cold storage. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2017.11.037] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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12
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Wilson MD, Stanley RA, Eyles A, Ross T. Innovative processes and technologies for modified atmosphere packaging of fresh and fresh-cut fruits and vegetables. Crit Rev Food Sci Nutr 2017; 59:411-422. [DOI: 10.1080/10408398.2017.1375892] [Citation(s) in RCA: 55] [Impact Index Per Article: 7.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Affiliation(s)
- Matthew Deas Wilson
- ARC Training Centre for Innovative Horticultural Products, Tasmanian Institute of Agriculture, University of Tasmania, Launceston, Australia
| | - Roger A Stanley
- ARC Training Centre for Innovative Horticultural Products, Tasmanian Institute of Agriculture, University of Tasmania, Launceston, Australia
- Centre for Food Innovation, University of Tasmania, Launceston, Australia
| | - Alieta Eyles
- ARC Training Centre for Innovative Horticultural Products, Tasmanian Institute of Agriculture, University of Tasmania, Launceston, Australia
| | - Tom Ross
- ARC Training Centre for Innovative Horticultural Products, Tasmanian Institute of Agriculture, University of Tasmania, Launceston, Australia
- Food Safety Centre, School of Land and Food, University of Tasmania, Hobart, Australia
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Ghidelli C, Pérez-Gago MB. Recent advances in modified atmosphere packaging and edible coatings to maintain quality of fresh-cut fruits and vegetables. Crit Rev Food Sci Nutr 2017; 58:662-679. [DOI: 10.1080/10408398.2016.1211087] [Citation(s) in RCA: 41] [Impact Index Per Article: 5.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/14/2023]
Affiliation(s)
- Christian Ghidelli
- Centro de Tecnología Poscosecha, Instituto Valenciano de Investigaciones Agrarias (IVIA), Moncada, Valencia, Spain
- R & D Department, Advanced Technologies Inspiralia, Madrid, Spain
| | - María B. Pérez-Gago
- Centro de Tecnología Poscosecha, Instituto Valenciano de Investigaciones Agrarias (IVIA), Moncada, Valencia, Spain
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Baruzzi F, Quintieri L, Caputo L, Cocconcelli P, Borcakli M, Owczarek L, Jasińska UT, Skąpska S, Morea M. Improvement of Ayran quality by the selection of autochthonous microbial cultures. Food Microbiol 2016; 60:92-103. [DOI: 10.1016/j.fm.2016.07.001] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2016] [Accepted: 07/01/2016] [Indexed: 01/14/2023]
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15
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Fang X, Chen H, Gao H, Yang H, Li Y, Mao P, Jin TZ. Effect of modified atmosphere packaging on microbial growth, quality and enzymatic defence of sanitiser washed fresh coriander. Int J Food Sci Technol 2016. [DOI: 10.1111/ijfs.13254] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Xiangjun Fang
- Food Science Institute Zhejiang Academy of Agricultural Science Hangzhou Zhejiang 310021 China
- Key Laboratory of Fruits and Vegetables Postharvest and Processing Technology Research of Zhejiang Province Hangzhou 310021 China
| | - Hangjun Chen
- Food Science Institute Zhejiang Academy of Agricultural Science Hangzhou Zhejiang 310021 China
- Key Laboratory of Fruits and Vegetables Postharvest and Processing Technology Research of Zhejiang Province Hangzhou 310021 China
| | - Haiyan Gao
- Food Science Institute Zhejiang Academy of Agricultural Science Hangzhou Zhejiang 310021 China
- Key Laboratory of Fruits and Vegetables Postharvest and Processing Technology Research of Zhejiang Province Hangzhou 310021 China
| | - Hailong Yang
- College of Life and Environmental Science Wenzhou University Wenzhou 325035 China
| | - Yunlong Li
- Zhejiang Fomdas Foods Co., Ltd., Shaoxing 312500 China
| | | | - Tony Z. Jin
- Eastern Regional Research Center U.S. Department of Agriculture Agricultural Research Service 600 E. Mermaid Lane Wyndmoor PA 19038 USA
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16
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Sergio L, Gatto M, Spremulli L, Pieralice M, Linsalata V, Di Venere D. Packaging and storage conditions to extend the shelf life of semi-dried artichoke hearts. Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2016.04.064] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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17
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Remorini D, Landi M, Tardelli F, Lugani A, Massai R, Graziani G, Fogliano V, Guidi L. Effect of Chlorine Dioxide and Ascorbic Acid on Enzymatic Browning and Shelf Life of Fresh-Cut Red Delicious and Granny Smith Apples. J FOOD PROCESS PRES 2015. [DOI: 10.1111/jfpp.12544] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Damiano Remorini
- Department of Agriculture, Food and Environment; University of Pisa; Pisa Italy
- Interdepartmental Research Center “Nutraceuticals and Food for Health”; University of Pisa; Pisa Italy
| | - Marco Landi
- Department of Agriculture, Food and Environment; University of Pisa; Pisa Italy
| | - Francesca Tardelli
- Department of Agriculture, Food and Environment; University of Pisa; Pisa Italy
| | - Arianna Lugani
- Department of Agriculture, Food and Environment; University of Pisa; Pisa Italy
| | - Rossano Massai
- Department of Agriculture, Food and Environment; University of Pisa; Pisa Italy
- Interdepartmental Research Center “Nutraceuticals and Food for Health”; University of Pisa; Pisa Italy
| | - Giulia Graziani
- Department of Agriculture; University of Naples “Federico II”; Naples Italy
| | - Vincenzo Fogliano
- Food Quality and Design; Wageningen University; Wageningen The Netherlands
| | - Lucia Guidi
- Department of Agriculture, Food and Environment; University of Pisa; Pisa Italy
- Interdepartmental Research Center “Nutraceuticals and Food for Health”; University of Pisa; Pisa Italy
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