A5066728368- Postharvest Quality and Shelf Life Management
- Phytochemicals and Antioxidant Activities
- Fermentation and Sensory Analysis
- Cynara cardunculus studies
- Enzyme Production and Characterization
- Horticultural and Viticultural Research
- Plant Physiology and Cultivation Studies
- Botanical Studies and Applications
- Polysaccharides and Plant Cell Walls
- Microbial Metabolites in Food Biotechnology
- Botanical Research and Applications
- Biofuel production and bioconversion
- Irrigation Practices and Water Management
- Garlic and Onion Studies
- Growth and nutrition in plants
- Meat and Animal Product Quality
- Phytochemical compounds biological activities
- Fungal and yeast genetics research
- Pomegranate: compositions and health benefits
- Potato Plant Research
- Plant tissue culture and regeneration
- Bee Products Chemical Analysis
- Food Quality and Safety Studies
- Plant Growth Enhancement Techniques
- Wine Industry and Tourism
University of Catania
2009-2024
Neumont University
1998
Polyphenol oxidase and peroxidase were extracted from two different varieties of strawberry fruit (Fragaria x ananassa D, cv. 'Elsanta' Fragaria vesca L, 'Madame Moutot') characterized using reliable spectrophotometric methods. In all cases, the enzymes followed Michaelis-Menten kinetics, showing values kinetics parameters between cultivars: Km = 50.68 +/- 2.42 mM ('Elsanta') 18.18 8.79 ('Madame Vmax 0.14 0.03 U/g 0.05 0.01 Moutot'). The physiological pH at red ripe stage negatively affected...
Polyphenol oxidase (PPO) and peroxidase (POD) were extracted from two different varieties of melon ( Cucumis melo L. cantalupensis cv. Charentais C. inodorus Amarillo) characterized using reliable spectrophotometric methods. In both cases the enzymes followed Michaelis–Menten kinetics, showing values kinetics parameters between cultivars: K m = 7.18 ± 0.70 mM ('Charentais') 6.66 0.20 ('Amarillo') mM; V max 7.93 0.35 units/min 13.82 0.37 ('Amarillo'), relative to PPO; 24.0 2.10 5.05 0.19...
Abstract Background The ‘processing tomato’ is an important source of natural antioxidants whose concentration depends, along with other parameters, on water availability. In order to better understand the mechanisms that regulate response stress, a study was carried out in typically semi‐arid Mediterranean environment investigate yield, chemical composition and visual quality tomato cv. ‘Brigade’ field grown under no irrigation ( V0 ) comparison those conventional fully irrigated crop V100...
Polyphenol oxidase (PPO) was extracted from five Sicilian varieties of tomato fruit [Pizzutello, Naomi (Hazera), F1 PS212 (Peto seed), Rosa Maletto, and PO228] assayed with a method using 3-methylbenzothyazolinone hydrazone (MBTH) as chromophore coupling agent. 3,4-Dihydroxyphenylacetic acid chosen for PPO activity determination. The had maximum at pH 4.8. juice in ripe fruits is between 4.1 4.4, range which relative 74 87%. optimum temperature 40 °C; the enzyme showed good (55% maximum)...
This review aims to explore the latest innovations in beer supply chain. Innovation is defined as combined application of strategies that enhance intrinsic and extrinsic product characteristics while optimizing complementary aspects for a modern approach food market. The study structured around key themes define overall quality chain: safety (wholesomeness authenticity), biological (chemical composition, sensory profile, nutritional quality), process quality, convenience, commodities. goal...
Background Although nitrogen (N) fertilisation is essential for promoting crop yield, it may also affect the produce quality. Here, influence of three N fertiliser rates (0 kg ha−1 as a control, 200 and 400 referred to N0, N200 N400, respectively) on overall quality minimally processed globe artichoke heads was investigated during refrigerated storage 12 days. Results Throughout time, fertilised samples had higher inulin contents than those unfertilised. In addition, respiratory quotient...
Summary This work investigated the effect of exposure fresh‐cut melon (Cucumis melo L. var. reticulatus) to ultraviolet‐C (UV‐C, 254 nm, 0.04 kJ s −1 m −2 ) radiation for different times (30, 60, 120 s) on main degradative enzymatic activities (polyphenol oxidase, peroxidase, pectin methylesterase and polygalacturonase) quality parameters (firmness, colour) during storage at 5 °C. Enzymatic in samples washed with water treated UV‐C were similar 100 mg L NaOCl significantly lower than...
Browning and maderization represent important problems for white wine stability. Essentially, this is due to polyphenol oxidation in the wine. The problem has been remedied by adsorption of compounds with polymeric adjuvants (chitosans, scleroprotein, polylactic acid) not used traditionally wine-making. In particular, some chitosans reduced content stabilized two Italian wines (Trebbiano Albana) same extent as did potassium caseinate, an adjuvant normally enology. Moreover, could be reused...