S. Lionakis - Academia.edu (original) (raw)
Papers by S. Lionakis
Journal of the Science of Food and Agriculture, 2004
ABSTRACT The effect of ripening on the chemical characteristics of fruits of the avocado (Persea ... more ABSTRACT The effect of ripening on the chemical characteristics of fruits of the avocado (Persea americana) cultivars Ettinger, Fuerte and Hass was investigated. A study of some quality parameters of these main avocado cultivars grown on the island of Crete was performed. As the fruit ripened, a decrease in the moisture content was observed, with a high degree of correlation for all the cultivars. At the same time an increase in the fat and protein contents was measured. The content of total sugars was high in the unripe fruit but decreased during ripening. The fatty acid composition of the oil extracted from the fruit pulp was determined by gas chromatographic analysis. The oil of the edible portion of the fruit was rich in oleic, palmitic, linoleic and palmitoleic acids, while stearic acid was present in small quantities. During the ripening process the amount of palmitic acid decreased and that of oleic acid increased in all the cultivars. The ratio of polyunsaturated to saturated fatty acids, which is considered as an indicator of the nutritional value of the fruit, was also calculated. No significant differences were observed between the cultivars. Principal component analysis was also performed to examine the relationship among the quality variables of the cultivars. From these data, Fuerte was considered to be the cultivar with the best characteristics. Copyright © 2004 Society of Chemical Industry
The Journal of Agricultural Science
Journal of Horticultural Science, 1995
III International Symposium on Kiwifruit, 1997
Postharvest Biology and Technology, 2005
The storage response of cactus pear [Opuntia ficus-indica Miller (L.)] following hot water brushi... more The storage response of cactus pear [Opuntia ficus-indica Miller (L.)] following hot water brushing was investigated. Fruit were simultaneously brushed for spine removal and sprayed with water. Ranges of temperature (60-70 • C) and treatment time intervals (10-30 s) were evaluated. All tested treatments were found not to significantly affect respiration rate, total soluble solids or acid concentrations. Treatments at 60 and 65 • C were found to reduce water loss and the incidence of rusty-brown spots on fruit peel. At higher temperatures, some negative effects were observed, namely increased electrolyte leakage and extended light brown areas on the fruit peel, indicating heat damage to the fruit. All the treatments effectively controlled decay in fruit stored at 6 ± 1 • C for 4 weeks followed by 1 week at 20 ± 1 • C. The effectiveness of treatments to control decay was increased with temperature and treatment time. Based on the results of this study, treatments at 60 • C for 30 s or 65 • C for 20 s reduced the decay incidence by 86-91% without compromising fruit quality. These treatments can be easily applied in commercial practice with slight modification of the despining facilities in use.
Postharvest Biology and Technology
The storage response of cactus pear [Opuntia ficus-indica Miller (L.)] following hot water brushi... more The storage response of cactus pear [Opuntia ficus-indica Miller (L.)] following hot water brushing was investigated. Fruit were simultaneously brushed for spine removal and sprayed with water. Ranges of temperature (60–70°C) and treatment time intervals (10–30s) were evaluated. All tested treatments were found not to significantly affect respiration rate, total soluble solids or acid concentrations. Treatments at 60 and 65°C were found to reduce water loss and the incidence of rusty-brown spots on fruit peel. At higher temperatures, some negative effects were observed, namely increased electrolyte leakage and extended light brown areas on the fruit peel, indicating heat damage to the fruit. All the treatments effectively controlled decay in fruit stored at 6±1°C for 4 weeks followed by 1 week at 20±1°C. The effectiveness of treatments to control decay was increased with temperature and treatment time. Based on the results of this study, treatments at 60°C for 30s or 65°C for 20s re...
Journal of Horticultural Science, 1996
Advances in Horticultural Science
Kiwifruit vines (cv. Hayward) were grown under 0, 25 or 50% shade for 4 continuous years. Both ve... more Kiwifruit vines (cv. Hayward) were grown under 0, 25 or 50% shade for 4 continuous years. Both vegetative growth (canes per vine, fruiting shoots per cane) and crop load gradually decreased with increasing shade. Vine productivity in the fourth year decreased by about 52 and 70% under 25 and 50% shade, respectively. Fruit growth and final size varied from year to year depending on the interaction with reduced crop load. Shading significantly delayed fruit harvest (minimum Soluble Solids Content of 6.5 %) and decreased firmness compared to the control.
III International Symposium on Kiwifruit, 1997
... Soc. Hort. Sci 108: 541-544. Kappel, F., 1989. Artificial shade reduces 'Bartlett' ... more ... Soc. Hort. Sci 108: 541-544. Kappel, F., 1989. Artificial shade reduces 'Bartlett' pear fruit size and influences fruit quality. ... Patten, KD, and EL Proebsting, 1986. Effect of different artificial shading times and light intensities on the fruit quality of'Bing' sweet cherry. J. Amer. Soc. Hort. ...
Journal of the Science of Food and Agriculture, 2004
ABSTRACT The effect of ripening on the chemical characteristics of fruits of the avocado (Persea ... more ABSTRACT The effect of ripening on the chemical characteristics of fruits of the avocado (Persea americana) cultivars Ettinger, Fuerte and Hass was investigated. A study of some quality parameters of these main avocado cultivars grown on the island of Crete was performed. As the fruit ripened, a decrease in the moisture content was observed, with a high degree of correlation for all the cultivars. At the same time an increase in the fat and protein contents was measured. The content of total sugars was high in the unripe fruit but decreased during ripening. The fatty acid composition of the oil extracted from the fruit pulp was determined by gas chromatographic analysis. The oil of the edible portion of the fruit was rich in oleic, palmitic, linoleic and palmitoleic acids, while stearic acid was present in small quantities. During the ripening process the amount of palmitic acid decreased and that of oleic acid increased in all the cultivars. The ratio of polyunsaturated to saturated fatty acids, which is considered as an indicator of the nutritional value of the fruit, was also calculated. No significant differences were observed between the cultivars. Principal component analysis was also performed to examine the relationship among the quality variables of the cultivars. From these data, Fuerte was considered to be the cultivar with the best characteristics. Copyright © 2004 Society of Chemical Industry
The Journal of Agricultural Science
Journal of Horticultural Science, 1995
III International Symposium on Kiwifruit, 1997
Postharvest Biology and Technology, 2005
The storage response of cactus pear [Opuntia ficus-indica Miller (L.)] following hot water brushi... more The storage response of cactus pear [Opuntia ficus-indica Miller (L.)] following hot water brushing was investigated. Fruit were simultaneously brushed for spine removal and sprayed with water. Ranges of temperature (60-70 • C) and treatment time intervals (10-30 s) were evaluated. All tested treatments were found not to significantly affect respiration rate, total soluble solids or acid concentrations. Treatments at 60 and 65 • C were found to reduce water loss and the incidence of rusty-brown spots on fruit peel. At higher temperatures, some negative effects were observed, namely increased electrolyte leakage and extended light brown areas on the fruit peel, indicating heat damage to the fruit. All the treatments effectively controlled decay in fruit stored at 6 ± 1 • C for 4 weeks followed by 1 week at 20 ± 1 • C. The effectiveness of treatments to control decay was increased with temperature and treatment time. Based on the results of this study, treatments at 60 • C for 30 s or 65 • C for 20 s reduced the decay incidence by 86-91% without compromising fruit quality. These treatments can be easily applied in commercial practice with slight modification of the despining facilities in use.
Postharvest Biology and Technology
The storage response of cactus pear [Opuntia ficus-indica Miller (L.)] following hot water brushi... more The storage response of cactus pear [Opuntia ficus-indica Miller (L.)] following hot water brushing was investigated. Fruit were simultaneously brushed for spine removal and sprayed with water. Ranges of temperature (60–70°C) and treatment time intervals (10–30s) were evaluated. All tested treatments were found not to significantly affect respiration rate, total soluble solids or acid concentrations. Treatments at 60 and 65°C were found to reduce water loss and the incidence of rusty-brown spots on fruit peel. At higher temperatures, some negative effects were observed, namely increased electrolyte leakage and extended light brown areas on the fruit peel, indicating heat damage to the fruit. All the treatments effectively controlled decay in fruit stored at 6±1°C for 4 weeks followed by 1 week at 20±1°C. The effectiveness of treatments to control decay was increased with temperature and treatment time. Based on the results of this study, treatments at 60°C for 30s or 65°C for 20s re...
Journal of Horticultural Science, 1996
Advances in Horticultural Science
Kiwifruit vines (cv. Hayward) were grown under 0, 25 or 50% shade for 4 continuous years. Both ve... more Kiwifruit vines (cv. Hayward) were grown under 0, 25 or 50% shade for 4 continuous years. Both vegetative growth (canes per vine, fruiting shoots per cane) and crop load gradually decreased with increasing shade. Vine productivity in the fourth year decreased by about 52 and 70% under 25 and 50% shade, respectively. Fruit growth and final size varied from year to year depending on the interaction with reduced crop load. Shading significantly delayed fruit harvest (minimum Soluble Solids Content of 6.5 %) and decreased firmness compared to the control.
III International Symposium on Kiwifruit, 1997
... Soc. Hort. Sci 108: 541-544. Kappel, F., 1989. Artificial shade reduces 'Bartlett' ... more ... Soc. Hort. Sci 108: 541-544. Kappel, F., 1989. Artificial shade reduces 'Bartlett' pear fruit size and influences fruit quality. ... Patten, KD, and EL Proebsting, 1986. Effect of different artificial shading times and light intensities on the fruit quality of'Bing' sweet cherry. J. Amer. Soc. Hort. ...