Control of superficial scald and analysis of<b>α</b>-farnesene and conjugated trienols in ‘Annurca’ apple

Buccheri, M.; Lovati, F.; Petriccione, Milena; Rega, Pietro; Grassi, M.; Scalzo, Roberto Lo

doi:10.17660/actahortic.2018.1194.202

Cited by 3 publications

(2 citation statements)

References 16 publications

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“…The R-fruit had, at harvest, lower firmness, higher SSC and lower acidity compared to NR-fruit as previously shown in other works. 15,16 The SSC of R-fruit did not change after storage, while SSC of NR-fruit increased, reaching the same values of R-fruit. An increase in SSC (sugar) after harvest is a normal trend in apples as a result of the degradation of the starch accumulated in the fruit during growing.…”

Section: Fruit Qualitymentioning

confidence: 84%

Near infrared spectroscopy in the supply chain monitoring of Annurca apple

Buccheri¹,

Grassi²,

Lovati³

et al. 2019

Journal of Near Infrared Spectroscopy

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Annurca is the most cultivated apple variety in the Campania region (Italy). It is an Italian protected geographical indication product and its management must follow a strict product specification which requires a typical postharvest treatment: the fruit must be subjected to a reddening process in air ('melaio') that improves the red colour and the flavour of the fruit but is very expensive and time consuming. For this reason there is sometimes a tendency to skip the 'melaio' process, but in this case the fruit cannot be labelled as 'Melannurca Campana PGI'. The purpose of this work was to discriminate 'melaio' treated fruit from untreated fruit using near infrared spectroscopy. A further objective of the work was the non-destructive evaluation of the apple storage conditions which can affect the product quality. Fruit of Annurca 'Rossa del Sud' subjected or not subjected to the reddening treatment in 'melaio' were stored at 0.5 C in air (Air) or in controlled atmosphere (1%O 2 , 0.7% CO 2) for eight-month duration. Following storage, fruit were analysed for standard maturity indices (flesh firmness, soluble solids, acidity) and the near infrared spectrum of each fruit was collected. The spectral data, subjected to various pre-treatments, were used to calculate a calibration model by applying partial least squares-discriminant analysis. The best model allowed discrimination of fruit immediately after storage under different conditions, but with 0 days of shelf life, to be classified with a 93.3% correct classification rate for the prediction set. However, after seven days of shelf life at 20 C, poststorage, correct classification rate dropped to 70%, but it was always possible to discriminate the two treatments (96.6% correct classification rate). The results of this preliminary work suggest a possible use of the portable near infrared instrument in the monitoring of the Annurca (protected geographical indication) supply chain.

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Section: Fruit Qualitymentioning

confidence: 84%

Near infrared spectroscopy in the supply chain monitoring of Annurca apple

Buccheri¹,

Grassi²,

Lovati³

et al. 2019

Journal of Near Infrared Spectroscopy

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“…The gas composition in the chambers is an essential factor in determining changes in the quality and nutritional value of fruits and vegetables during storage. In cells of fruit kept under low oxygen conditions, fruit metabolism [9], respiration [59], ethylene production [30], and fermentation processes [31] slow down. Maintaining low oxygen concentrations in controlled atmosphere chambers increases fruit resistance to diseases caused by fungal strains [25].…”

Section: Hierarchical Cluster Analysis Of Phenolic Compoundsmentioning

confidence: 99%

Impact of Storage Controlled Atmosphere on the Apple Phenolic Acids, Flavonoids, and Anthocyanins and Antioxidant Activity In Vitro

Butkevičiūtė

Viškelis

Liaudanskas

et al. 2022

Plants

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Apples are seasonal fruits, and it is important to prepare them adequately for storage and ensure proper storage conditions. In this study, we used ten different apple cultivars: ‘Alva’, ‘Auksis’, ‘Connell Red’, ‘Cortland’, ‘Ligol’, ‘Lodel’, ‘Noris’, ‘Rubin’, ‘Sampion’, and ‘Spartan’. We studied the qualitative and quantitative composition of phenolic compounds in the apple and apple extracts antioxidants activity before placing them in the controlled atmosphere chambers and again at the end of the experiment, eight months later. Different concentrations of O2, CO2, and N2, constant temperature, relative humidity, and removal of endogenous ethylene were continually maintained. HPLC analysis showed that the highest amount of 2265.7 ± 152.5 µg/g of chlorogenic acid was found in apple samples of the ‘Auksis’ cultivar stored under variant IV conditions. Different concentrations of gas in the controlled atmosphere chambers caused changes in antioxidant activity in whole apple and apple peel extracts. In our study, we found that the antioxidant activity of apple extracts varied between samples of different apple cultivars and depended on the composition of the controlled atmosphere. Determining the optimal storage conditions is beneficial to providing the consumers with apples that have a known and minimally altered chemical composition of phenolic compounds and the strongest antioxidant activity, which determine the use of apples in the healthy food chain.

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