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9 results on '"Di Cesare, L. F."'

1. Agro-ecosistemi a confronto: biologico e convenzionale

Author

CAMPANELLI G., FERRARI V., BERTONE A., LETEO F., MANCINELLI G., LO SCALZO R., DI CESARE L. F., SGOLASTRA, FABIO, RAMILLI, FABIO, BURGIO, GIOVANNI, CAMPANELLI G., FERRARI V., BERTONE A., LETEO F., MANCINELLI G., LO SCALZO R., DI CESARE L.F., SGOLASTRA F., RAMILLI F., and BURGIO G.

Subjects
agroecology
Abstract

Nessun abstract

Published
2010

2. Organic vs. conventional field trials: the effect on cauliflower quality

Author

Lo Scalzo, R., Iannoccari, T., Genna, A., Di Cesare, L. F., Viscardi, D., Ferrari, V., and Campanelli, G.

Subjects
Crop combinations and interactions, Food security, food quality and human health, Vegetables
Abstract

Cauliflowers represented nearly 10% of the total vegetable production in EU and are rich sources of phytonutrients which positively affect human health. The aim of this work was to evaluate the effect over 6 years of organic (OR) and conventional (CO) field trials on 16 different genotipes of cauliflower, employing crop rotation. Yield of production and quality-nutraceuticals characteristic (dry matter, soluble solid residue, pH, titratable acidity, vitamin C, total polyphenols index, thiols content, antioxidant potential and main volatiles) were determined. Yield and florets weights gave a significant decrease in OR (about 25% on total average) respect to CO. The differences in DM, Soluble Solids, pH and total acidity between each OR and CO genotipes were negligible, don’t showing a quality loss in OR-grown cauliflowers. The vit C content was higher (16% on total average) in OR respect to CO. The total polyphenol index and the thiols content resulted slightly higher in OR, hence the difference resulted not significant with CO fields. The antioxidant profile showed high indexes in OR-grown cauliflowers, but the differences with CO resulted not significant. As regards the volatile amounts, the total average difference between OR and CO resulted not significant, with a difference for the single samplings: 4 resulted higher in CO and 2 resulted higher in OR-grown plants. The most important objective of OR management is to prevent quality loss by the produce respect to the CO one, and it seems that the present experiments meet this objective, with the exception of productivity.

Published
2008

6. QUALITY OF TOMATO FERTILIZED WITH NITROGEN AND PHOSPHOROUS.

Author

di Cesare, L. F., Migliori, C., Viscardi, D., and Parisi, M.

Subjects
*PHOSPHORUS, *NITROGEN, *PLANT fertilization, *TOMATOES, *FRUIT quality, *SUCROSE, *GLUCOSE, *FOOD science
Abstract

The influence of different levels of nitrogen (N1, N2), phosphorous (P1, P2) and N+P (N1P1, N1P2, N2P1, N2P2) mixed fertilizers was investigated on volatile substances, soluble sugars, organic acids, titratable acidity, dry matter and lycopene of "Corbarino" cherry-like tomatoes. The flavour volatiles reached the highest concentrations in red-ripe cherry-like tomatoes treated with N1. Glucose, fructose, dry matter and titratable acidity increased only in N+P fertilized samples. Among the organic acids, citric increased, malic decreased and oxalic was constant in all the fertilized samples. Lycopene reached the highest values in N2 and N2P2 samples. [ABSTRACT FROM AUTHOR]

Published
2010

7. INFLUENCE OF DRYING TECHNIQUES ON THE VOLATILE PHENOLIC COMPOUNDS, CHLOROPHYLL AND COLOUR OF OREGANO (ORIGANUM VULGARE L. SSP. PRISMATICUM GAUDIN).

Author

Di Cesare, L. F., Forni, E., Viscardi, D., and Nani, R. C.

Subjects
*OREGANO, *ORIGANUM, *COMPOSITION of leaves, *PILOT plants, *PHENOLS, *CHLOROPHYLL, *LEAVES -- Collection & preservation
Abstract

Raw and blanched oregano (Origanum vulgare L. ssp. prismaticum Gaudin) were air-dried at 35° and 50°C in two drier pilot plants; raw oregano was also dried at room temperature in a shady place. Oregano leaves were analysed for volatile phenolic compounds by GC/MS-SIM, for chlorophyll by HPLC and for colour by reflected-light colorimetry. The highest contents of thymol and carvacrol were found in unblanched oregano dried at 35°C, followed by oregano dried at room temperature and by both samples dried at 35° and 50°C after blanching. The highest chlorophyll content was identified in oregano dried at room temperature, followed by unblanched oregano dried at 50°C and blanched oregano dried at 35°C. All unblanched, air-dried oregano leaves had colour attributes similar to the raw ones, while blanched-dried leaves were greener. The least damaging treatments were air-drying at 35° and 50°C without blanching. [ABSTRACT FROM AUTHOR]

Published
2004

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