Effect of Nitrogen Fertilization on the Quality of <scp>S</scp>wiss Chard at Harvest and during Storage as Minimally Processed Produce

Miceli, Alessandro; Miceli, Claudia

doi:10.1111/jfq.12073

Cited by 45 publications

(63 citation statements)

References 39 publications

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“…Colour is an important quality attribute of fresh cut leafy vegetables; it can provide indirect information on freshness and microbiological decay and influences consumer's choice and preferences. Colour changes during storage often determine marketability loss before chemical and nutritional alterations occur (Miceli and Miceli, 2014). Colour differences can be classified as very distinct (DE > 3; Adekunte et al, 2010) for both processing methods, but cutting determined a DE increase after 15 d of 27.1% against only 5.5% in P2.…”

Section: Physico-chemical Parameters Of Red Chicorymentioning

confidence: 99%

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Shelf life evaluation of fresh-cut red chicory subjected to different minimal processes

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Section: Physico-chemical Parameters Of Red Chicorymentioning

confidence: 99%

“…Nevertheless, the negligible weight loss difference between P1 and P2 might be due to the low water vapour permeability of the plastic bags used for packaging. Thus, dehydration is not a typical issue for fresh cut produce packed in sealed plastic films (Miceli and Miceli, 2014;Miceli et al, 2015).…”

Section: Physico-chemical Parameters Of Red Chicorymentioning

confidence: 99%

Shelf life evaluation of fresh-cut red chicory subjected to different minimal processes

et al. 2018

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“…The lack of significant tree response to high N rate applications may reflect the use of stored nutrients in perennial tree parts but not for the fruit composition as was observed by Ding et al () for dwarf apple trees. Liu, Sung, Chen, and Lai (), Miceli and Miceli () and Saa et al (), found that high rates of N decrease N crop use efficiency, cause a loss of minerals and bioactive compounds of edible part of plants, and an excessive accumulation of undesirable nitrates in plants, soil, and ground water. Therefore, lower N rates of N increase and preserve the quality of almonds without affecting the environment.…”

Section: Resultsmentioning

confidence: 99%

Variation of almond yield, biometry, α‐tocopherol levels, and antioxidant properties with nitrogen fertilization

et al. 2018

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A two years’ experiment (2015–2016) was set in a factorial design in which the effect of two application forms of nitrogen (N) (soil and soil + foliar spray) in different doses (0, 25, 50, and 100 kg N ha‐1) on almond (Prunus dulcis Mill. cv. “Masbovera”) was evaluated. Kernel yield, biometric properties, phytochemicals, and antioxidant activities were assessed. The results showed that almond kernel yield increases with an increment in N rate doses (p < 0.001) and was positively correlated with kernel weight and thickness, and negatively with fruit weight. The levels of α‐tocopherol and total polyphenol content were higher with lower N doses (25 and 50 kg N ha–1). The antioxidant activities were positively correlated with polyphenol content. Based on our results, excessive N rates over 50 kg/ha depreciate the levels of α‐tocopherol, total polyphenols, and antioxidant bioactivities of kernels. Practical applications Almond is an important nut (dry) fruit that contains high levels of α‐tocopherol, moderate levels of polyphenols, and high antioxidant activities, all responsible for their claimed health‐promoting properties. Almond trees are known by their alternate behavior in which kernel yield and levels of phytochemicals and other compounds are highly variable between years. This article studies the usage of a sustainable nitrogen fertilization program toward a reduction of their alternate behavior, preserving and promoting their antioxidant properties and their levels of phytochemicals, particularly α‐tocopherol and polyphenols. Our findings may provide a useful guide for adequate nitrogen fertilization program toward a better almond kernel quality.

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“…; Miceli et al . ; Miceli and Miceli ). Fruit darkening and reduction of skin chromaticity may be due to oxidative browning reactions that have been found to be more marked in fruits that suffer greater moisture loss during storage as ripe strawberries (Nunes et al .…”

Section: Introductionmentioning

confidence: 99%

Effect of Vibration on the Quality of Strawberry Fruits Caused by Simulated Transport

Scalia

Aiello

Miceli

et al. 2015

J Food Process Engineering

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Mechanical damage of agricultural products is one of the main problems in the harvest and postharvest chain due to the large economic loss that the shelf life reduction could generate. Measurements of change in the chemical components of highly perishable products and microbial growth under different static and dynamic loads is the first step in the development of intelligent logistic units that could help in predicting the residual shelf life in order to minimize losses along the supply chain. In our research, the effects of vibration along the supply chain of a case study were analyzed on strawberry (Fragaria x ananassa) and woodland strawberry (Fragaria vesca) in terms of microbiological and quality assessment. Fruits were subjected to vibration in a temperature-controlled environment, simulating the transport conditions. Microbiological and quality analyses were conducted in three different positions along the column of the crates. The results were compared with the nonvibrated strawberries stored in the same environmental conditions along the whole cold chain, showing that vibrations cause a significant decrease in the qualitative characteristics of both fruits. Practical Applications: The practical application obtainable from our research is the development of ad hoc economically affordable sensors based on the volatile organic compounds (VOCs) emitted by the microorganisms showing the most rapid increase. The measurement of the VOCs of the dominant microorganisms could be implemented in a smart logistic unit as it provides information on the microbial evolution in real time. The research proposed configures as a first step to achieve such objective, and toward the development of a supply chain monitoring and control infrastructure relaying on the correlation of vibration phenomena with the VOCs originated by the microbiological activity. The methodology consists of measuring the effects of vibration along a reference supply chain in terms of microbiological and quality assessment, with the aim of extrapolating a mathematical correlation that can further be generalized into a replicable model

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Effect of Nitrogen Fertilization on the Quality of Swiss Chard at Harvest and during Storage as Minimally Processed Produce

Cited by 45 publications

References 39 publications

Shelf life evaluation of fresh-cut red chicory subjected to different minimal processes

Shelf life evaluation of fresh-cut red chicory subjected to different minimal processes

Variation of almond yield, biometry, α‐tocopherol levels, and antioxidant properties with nitrogen fertilization

Effect of Vibration on the Quality of Strawberry Fruits Caused by Simulated Transport

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