A5047572869- Postharvest Quality and Shelf Life Management
- Plant Physiology and Cultivation Studies
- Spectroscopy and Chemometric Analyses
- Plant Water Relations and Carbon Dynamics
- Horticultural and Viticultural Research
- Forest ecology and management
- Polysaccharides Composition and Applications
- Polysaccharides and Plant Cell Walls
- Plant Surface Properties and Treatments
- Leaf Properties and Growth Measurement
- Phytochemicals and Antioxidant Activities
- Advanced Chemical Sensor Technologies
- Fermentation and Sensory Analysis
- Botanical Research and Applications
- Date Palm Research Studies
- Food Drying and Modeling
- Plant Pathogens and Fungal Diseases
- Proteins in Food Systems
- Remote Sensing and LiDAR Applications
- Meat and Animal Product Quality
- Fluid Dynamics and Heat Transfer
- Forest Insect Ecology and Management
- Soybean genetics and cultivation
- Granular flow and fluidized beds
- Remote Sensing in Agriculture
Institut National de Recherche pour l'Agriculture, l'Alimentation et l'Environnement
2020-2025
Sécurité et Qualité des Produits d'Origine Végétale
2016-2025
Université d'Avignon et des Pays de Vaucluse
2020-2025
Institut de Recherche et de Développement en Agroenvironnement
2015
Research & Development Institute
2014
Physique et Physiologie Intégratives de l'Arbre en Environnement Fluctuant
2008-2012
Université Clermont Auvergne
2011
Most fruits and vegetables have high water content, making them highly perishable. Drying preserves by reducing slowing microbial activity chemical spoilage. It also enhances product range reduces transport storage costs. This study explored how air distribution properties of affect the drying process quality dried tomatoes, focusing on texture nutrient composition. MRI unilateral NMR, unique spatially resolved techniques to characterize dynamics multiscale tissue structure...
The texture of tomato products can be modified by choice variety, their growing conditions and/or processing method, but no clear explanation exists the mechanisms that transform fruit tissue, how they act on texture, or whether genetics and impact same physical parameters. We therefore conducted a study processed 4 varieties produced under low/high nitrogen supply, into puree using both hot cold break processes. No specific rheological signature allows discrimination between...
Download This Paper Open PDF in Browser Add to My Library Share: Permalink Using these links will ensure access this page indefinitely Copy URL DOI
The impact of cultivar ('Pinova' and 'Šzampion'), production system (two locations with organic conventional systems), over two years (2019 2020) was studied on organoleptic nutritional characteristics apple fruits puree processed both convection cooking under vacuum fast innovative microwave cooking. main factors affecting sugars, acids, volatiles, polyphenols fibres were in the decreasing order cultivar, year, finally system. Regarding processing, led to a higher viscosity but less...
This work investigates the quality change of date palm fruits after hydration treatment which is commonly applied to enhance hard textured 'Deglet Nour' that are unacceptable for consumption. Date were treated at 60-62 °C with saturated steam 4 h in three different processing units (DPU). Mid Infrared Spectroscopy (MIR) giving a global spectral evaluation discriminates samples from DPUs and highlights first DPU regarding treatment. Treatment led decrease fruit firmness, skin lightness,...
Fungal disease infection risk in fruit trees strongly depends on the climatic conditions orchard and microclimate within tree. The Leaf Wetness Duration (LWD), i.e. time that free water remains leaves relation to rain or dew events is for many fungal species significant parameter linking epidemic environment humidity. Our goal provide a reliable LWD estimate model plant protection decision support tools. Since combination of two distinct phenomena: interception evaporation, both have be...
The data presented here are related to the research paper entitled "Multiscale NMR analysis of degradation apple structure due thermal treatment" whose aim was investigate critical temperature at which cell membranes a Golden Delicious is highly damaged. Apple sticks were analyzed raw and cooked 45, 50, 53, 60 °C 70 °C. firmness refers puncture tests that done using Ta-Plus texturometer. nuclear magnetic resonance (NMR) relaxometry imaging both acquired with 9.4 T 400WB instrument. For these...