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14 results on '"Zerbini, P. Eccher"'

8. Assessing harvest maturity in nectarines

Author

Tijskens, L.M.M., primary, Zerbini, P. Eccher, additional, Schouten, R.E., additional, Vanoli, M., additional, Jacob, S., additional, Grassi, M., additional, Cubeddu, R., additional, Spinelli, L., additional, and Torricelli, A., additional

Published
2007
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11. Influence of harvest date on ripening and volatile compounds in the scab-resistant apple cultivar 'Golden Orange'.

Author

Rizzolo, A., Grassi, M., and Zerbini, P. Eccher

Subjects
FRUIT harvesting, FRUIT ripening, APPLES, CULTIVARS, PRODUCT quality, FRUIT culture
Abstract

The quality of scab-resistant apple cv. ‘Golden Orange’, as influenced by harvest time, was evaluated in comparison with the scab-susceptible cv. ‘Golden Delicious’ (clone B) (Golden B). Fruits from both cultivars were harvested on three different dates and ripened at 20°C. Quality parameters at harvest [fruit mass, flesh firmness, starch hydrolysis, soluble solids content (SSC), titratable acidity (TA)], colour, ethylene production (EP), development of headspace volatiles during post-harvest ripening, and sugar and organic acid compositions at the end of ripening were measured. At harvest, firmness, SSC, TA, starch hydrolysis and Streif Index indicated that ‘Golden Orange’ apples were less mature than ‘Golden B’ apples, even if their skin colour was more yellow. Generally, during post-harvest ripening, ‘Golden Orange’ apples showed lower EP, lower total volatile production, and their skin turned as yellow as ‘Golden B’. ‘Golden Orange’ apples differed from ‘Golden B’ in their sugar, organic acid and volatile compound compositions. These differences were independent of harvest date and could explain the different sensory descriptions peculiar to this cultivar. Compounds that contributed most to the characteristic aroma were ethyl 2-methylbutanoate and hexyl and 2-methylbutyl acetate in ‘Golden B’ apples, and ethyl and hexyl 2-methylbutanoate, ethyl hexanoate and hexyl acetate in ‘Golden Orange’ fruit, at all harvest times. The concentrations of these volatiles were largely dependent on harvest date and on the length of post-harvest ripening. [ABSTRACT FROM AUTHOR]

Published
2006
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12. Ethylene production in nectarine fruit of different maturity as measured by time-resolved reflectance spectroscopy.

Author

Ramina, Angelo, Chang, Caren, Giovannoni, Jim, Klee, Harry, Perata, Pierdomenico, Woltering, Ernst, Vanoli, M., Zerbini, P. Eccher, Grassi, M., Jacob, S., Rizzolo, A., Torricelli, A., Spinelli, L., and Cubeddu, R.

Abstract

Maturity at harvest influences all aspects of postharvest life and quality of fruit. In climacteric fruits, such as nectarines, ripening is characterized by increasing ethylene production (EP) and loss of firmness (F), but great variability was observed between fruit (Tonutti et al., 1996). Recently, it has been shown that the absorption coefficient at 670 nm (μa), measured by time-resolved reflectance spectroscopy (TRS) on ‘Spring Bright' nectarines, is a valuable tool to assess the maturity, i.e. the biological age, of individual fruit without disrupting its structure (Eccher Zerbini et al., 2006). The aim of this research was to study EP in relation to both fruit maturity at harvest, as measured by TRS, and to softening at two postharvest ripening temperatures. [ABSTRACT FROM AUTHOR]

Published
2007
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13. Loss of ascorbic acid during storage of Conference pears in relation to the appearance of brown heart<FNR HREF="fn1"></FNR> <FN ID="fn1"> Presented in part at the 3rd National Workshop ‘Postharvest of Horticultural Products’, Pisa, Italy, 24–25 May 2001</FN>

Author

Zerbini, Paola Eccher, Rizzolo, Anna, Brambilla, Ada, Cambiaghi, Paola, and Grassi, Maurizio

Abstract

To investigate the causes of brown heart (BH) in Conference pears, the contents of ascorbic acid (AA) and dehydroascorbic acid (DHAA) in fruits were studied during the first period of storage. AA was studied in 1999 and 2000, DHAA in 1999 only. Pears from normal and very late harvest stored immediately or after a delay in a controlled atmosphere with 2% O2 and low (0.7%) or high (5%) CO2 were compared. DHAA content did not change during storage in any treatment. AA decreased in storage according to an exponential model. The rate of AA loss was different in the two years and was higher in late-harvest fruits and in those stored in 5% CO2. BH appeared in different treatments when AA decreased below a threshold, which was about 2 mg kg−1 fresh weight, corresponding to 5% of the AA content at harvest. The frequency and severity of symptoms depended linearly on the time spent by fruits in low-ascorbate conditions. Advanced maturity at harvest and storage in high CO2 determine the appearance of BH and increase the rate of AA loss, probably through a reduction in the turnover of antioxidants. © 2002 Society of Chemical Industry

Published
2002
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14. POSTSTORAGE SENSORY PROFILES OF FRUIT OF FIVE APPLE CULTIVARS HARVESTED AT DIFFERENT MATURITY STAGES

Author

ZERBINI, PAOLA ECCHER, PIANEZZOLA, ALBERTO, and GRASSI, MAURIZIO

Abstract

Apples of five cultivars (Braeburn, Fuji, Golden Delicious, Red Chief and Staymared) were harvested four times at weekly intervals. Selected and trained panelists evaluated the intensity of sensory characteristics of fruits after storage (4 months at OC in air) and shelf‐life at 20C by descriptive analysis. Sensory attributes were firmness, crispness, mealiness, juiciness, sweetness, sourness and aroma. Harvest time mainly influenced fruit texture after storage: in Staymared the juiciest and the most crisp fruits were those of the intermediate harvests, in Red Chief those of the first harvest, while in Fuji those of the last two harvests. Sensory quality of Braeburn and Golden Delicious was not affected by harvest time. The characterization of apple maturity and cultivars according to the sensory characteristics of fruits can help to identify the fruit best satisfying the consumers’ requirements.

Published
1999
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