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Effect of maturation and cold storage on the organic acid composition of myrtle fruits

Mulas, Maurizio and Fadda, Angela and Angioni, Alberto (2013) Effect of maturation and cold storage on the organic acid composition of myrtle fruits. Journal of the Science of Food and Agriculture, Vol. 93 (1), p. 37-44. ISSN 0022-5142. eISSN 1097-0010. Article.

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DOI: 10.1002/jsfa.5724

Abstract

BACKGROUND: The effect of maturation and senescence on the chemical composition of two myrtle cultivars was studied in mature, overripe and cold-stored fruits in order to find the most appropriate harvesting period and best storage technology for industrial purposes.
RESULTS: After cold storage at 10 °C for 15 days, berry weight loss ranged from 12.5 to 18.4%, with the highest losses in less mature fruits. Titratable acidity decreased during maturation and cold storage in both cultivars. Reducing and total sugars increased during maturation. Anthocyanin concentration increased during maturation but decreased in overripe berries. The major organic acids in myrtle fruits were quinic, malic and gluconic acids. In fresh and cold-stored fruits, malic acid rose to 3 g kg−1 and decreased thereafter. Quinic acid peaked at 90 or 120 days after bloom and decreased thereafter to reach low concentrations in mature fruits.
CONCLUSION: Cold storage for 15 days at 10 °C does not affect myrtle fruit quality for liqueur production. Anthocyanin concentration is the best indicator of harvest time for industrial purposes. Gluconic acid concentration is high in mature, overripe and cold-stored berries. This parameter can be used as a marker of the onset of fruit senescence.

Item Type:Article
ID Code:8533
Status:Published
Refereed:Yes
Uncontrolled Keywords:Myrtus communis, postharvest storage, anthocyanins, total phenols, gluconic acid
Subjects:Area 07 - Scienze agrarie e veterinarie > AGR/03 Arboricoltura generale e coltivazioni arboree
Divisions:002 Altri enti e centri di ricerca del Nord Sardegna > CNR-Consiglio Nazionale delle Ricerche > Istituto di scienze delle produzioni alimentari, Sassari
001 Università di Sassari > 01-a Nuovi Dipartimenti dal 2012 > Scienze della Natura e del Territorio
Publisher:Wiley
ISSN:0022-5142
eISSN:1097-0010
Copyright Holders:© 2012 Society of Chemical Industry
Deposited On:22 Jan 2013 08:38

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