Diana De Santis | University of Tuscia (Università degli Studi della Tuscia, Viterbo) (original) (raw)

Papers by Diana De Santis

Research paper thumbnail of Analisi sensoriale del pane

Research paper thumbnail of Evaluation of oxidative stability of hazelnuts in chocolate with whole hazelnuts

Research paper thumbnail of Characteristics of mixed Caciotta cheese from Lazio. I. Preliminary study

Research paper thumbnail of Improvement of the Sensory Characteristics of Goat Milk Yogurt

Journal of Food Science, 2019

The sensory characteristics of goat yogurt could be greatly improved by integrating to a culture ... more The sensory characteristics of goat yogurt could be greatly improved by integrating to a culture typical of yogurt starters, Streptococcus thermophilus, Lactobacillus delbrueckii spp. bulgaricus, with cultures of Leuconostoc lactis. The addition of L. lactis requires the use of the definition of “fermented milk” to the product, although it is prepared according to the same technology. The experimental plan has designed the use of inoculation with a bacterial concentration of at least 109, for each microbial species considered, with the aim of increasing the probiotic effect of yogurt and fermented milk. Descriptive analysis of the samples was conducted using the profile sheet obtained applying the consensus profiling method (UNI EN ISO 13299:2010) by a trained panel. The acceptability of our products was evaluated by 62 consumers through 7‐points hedonic scale. The results of this study indicated that the addition of L. lactis to the traditional yogurt starter produced a noticeable...

Research paper thumbnail of Influence of Propylene on Glycosidases and Volatiles in Peach Fruit

Research paper thumbnail of Inhibition of Ethylene via Different Ways Affects Lox and Adh Activities, and Related Volatiles Compounds in Peach (CV. ´royal Gem´)

Research paper thumbnail of Influence of air flow and dehydration technique on respiration and VOCs of ‘Pecorino’ grapes

Some special wines are usually obtained from dried grapes by using traditional techniques without... more Some special wines are usually obtained from dried grapes by using traditional techniques without control of temperature, relative humidity (RH) and airflow. A new technology (tunnel) for grape dehydration based on controlled air speed, temperature and RH has been tested on 'Pecorino' grape and compared with traditional practice of grape dehydration. The grapes were harvested at 21 °Brix of solid soluble content (SSC). The tunnels (2) dried the grapes at 15°C, 60% of RH, and air flow of 1.2 or 2.5 m s-1. Control grapes were kept in a room with open windows but without controlled environment of dehydration. Vapour pressure deficit (VPD) in the two tunnels was always between 7.5 and 8.0 mbar while, in the control, VPD fluctuated between 0.7 and 6.4 mbar with temperature between 25 and 7°C, depending on the outside temperature conditions. The dehydration lasted until the time of reaching 45% mass loss (m.l.). SSC reached 32 °Brix in tunnel samples and 26 °Brix in control one. C...

Research paper thumbnail of Effetto dell'attività dell'acqua sulle proprietà termodinamiche e reometriche di cracker

2011, Proceedings of AISTEC Conference, 2011

In this work the loss of crispness of commercial crackers was assessed by determining the water v... more In this work the loss of crispness of commercial crackers was assessed by determining the water vapour isotherms either by the gravimetric method at different levels of water activity (aw) in the range of 0-0.977, or using a controlled atmosphere microbalance in the relative humidity (RH) range of 5-85%. Once the crackers had been equilibrated at different RH values, they were submitted to puncturing tests, thus establishing an empirical relationship between the loss of cracker crispness, as measured by the irregularity in the corresponding force-strain curves, and puncturing work at break (WB).

Research paper thumbnail of Influence of Ethylene Inhibition by 1-Methylcyclopropene on Apricot Quality, Volatile Production, and Glycosidase Activity of Low- and High-Aroma Varieties of Apricots

Journal of Agricultural and Food Chemistry, 2003

Apricots of two varieties, Ceccona with strong aroma and San Castrese with low aroma but good fir... more Apricots of two varieties, Ceccona with strong aroma and San Castrese with low aroma but good firmness, were treated with 1 microL L(-)(1) 1-methylcyclopropene (1-MCP) for 12 h at 20 degrees C and then kept for shelf life at 20 degrees C and 85% relative humidity. 1-MCP treatment strongly inhibited ethylene production in apricots of both varieties, and softening was delayed. Fruit softening started before the rise of ethylene in air-treated apricots, which softened even when the rise of ethylene production was inhibited by 1-MCP. The softening reduction was more significant in Ceccona apricots than in San Castrese. Pectinmethylesterase (PME) activity declined in Ceccona fruit regardless of the treatment; in San Castrese, PME of air-treated fruit slightly increased, whereas in 1-MCP-treated apricots the activity declined. alpha-d-Galactosidase (alpha-gal) and beta-d-galactosidase (beta-gal) activities in Ceccona apricot were significantly reduced by 1-MCP treatment, whereas in San Castrese apricot no difference in activities was observed between air- and 1-MCP-treated fruit. The pattern of beta-d-xylosidase (xyl) activity in San Castrese apricot was similar to that of beta-gal, showing a peak on day 4 without difference between treatments. alpha-d-Mannosidase (alpha-man) activity of air-treated apricots of both varieties rose slightly, and 1-MCP treatment decreased the enzyme activity in both varieties. alpha-d-Glucosidase (alpha-glu) decreased in air-treated apricots in both varieties, and 1-MCP maintained higher activity in Ceccona fruit but not in San Castrese. Acidity decreased during postharvest ripening regardless of the treatment, whereas soluble solids content (SSC) increased in Ceccona apricot and slightly diminished in San Castrese ones without any effect by 1-MCP treatment. 1-MCP did not show any effect on apricot color; in contrast, it affected the volatiles profile, especially in Ceccona apricot, reducing the synthesis of lactones and promoting the rise of terpenols.

Research paper thumbnail of Distribuzione degli acidi grassi nei gliceridi e nella frazione acidica libera dell'olio di Corylus Avellana L

Rivista Italiana Delle Sostanze Grasse, 1991

Research paper thumbnail of Influence of postharvest water stress on LOX, ADH and aroma biochemistry of Gewürztraminer grape dehydrated under controlled and uncontrolled thermohygrometric conditions

Aust. J. Grape Wine Res, 2007

Research paper thumbnail of Influence of Ethylene and 1-METHYLCYCLOPROPENE Postharvest Treatments on Aromatic Quality of 'Aleatico' Grapes

International Workshop on Advances in Grapevine and Wine Research, 2007

Abstract: The results of an experimental work on grapes (Vitis vinifera L.) variety &#x27... more Abstract: The results of an experimental work on grapes (Vitis vinifera L.) variety 'Aleatico', regarding ethylene and 1-methylcyclopropene (1-MCP) treatments are reported. Total polyphenols, characteristic anthocyanins and volatile compounds, are represented in this paper. Aleatico grapes were harvested at 20.6% of SSC (soluble solids content) and 2.5 g L-1 of acidity and then treated with 500 ppm of ethylene and/or 0.5 ppm of 1-methylcyclopropene. The spectrophotometric results of total phenols and athocyanins and ...

Research paper thumbnail of Postharvest ethylene and 1-MCP treatments both affect phenols, anthocyanins, and aromatic quality of Aleatico grapes and wine

Australian Journal of Grape and Wine Research, 2006

Abstract Aleatico grapes (Vitis vinifera L. cv. Aleatico) picked at 20.4–20.6 o Brix were treated... more Abstract Aleatico grapes (Vitis vinifera L. cv. Aleatico) picked at 20.4–20.6 o Brix were treated with air containing 500 mg/L ethylene for 15 h, or 1 mg/L 1-MCP (1-methylcyclopropene) for 15 h, or 1 mg/L 1-MCP for 15 h+ 500 mg/L ethylene for further 15 h, or air (control). All treatments were imposed at 20 o C and 95–100% relative humidity. Samples undergoing treatment were then held in air at 20 o C and 85% relative humidity for 13 days. Ethylene production from ethylene-treated grapes was very high (25 μL/kg. h) ...

Research paper thumbnail of Control of environmental parameters in postharvest partial dehydration of wine grapes reduces water stress

Postharvest Biology and Technology

Research paper thumbnail of Ipotesi di utilizzazione alternativa della nocciola

III International Congress …, 1992

... CASADEI E., 1987. ... 15. 00 в ESTRAZIONE DELL'OLIO © Trasporto delia materia prima © Di... more ... CASADEI E., 1987. ... 15. 00 в ESTRAZIONE DELL'OLIO © Trasporto delia materia prima © Disgregazione in frantumatore cellulare © Omogenizzazione del frantumato © Deposizione del prodotto in strati, alternati a granulato di gusci di nocciole © Pressatura © Centrifugazione ...

Research paper thumbnail of Il ruolo del legno durante la maturazione dei vini: Caratterizzazione qualitativa

L'Enologo, 2002

Información del artículo Il ruolo del legno durante la maturazione dei vini: Caratterizzazione qu... more Información del artículo Il ruolo del legno durante la maturazione dei vini: Caratterizzazione qualitativa.

Research paper thumbnail of 1- MCP aleatico AJGWR 2006

All treatments were imposed at 20°C and 95-100% relative humidity. Samples undergoing treatment w... more All treatments were imposed at 20°C and 95-100% relative humidity. Samples undergoing treatment were then held in air at 20°C and 85% relative humidity for 13 days. Ethylene production from ethylene-treated grapes was very high (25 µL/kg.h) immediately after treatment, and declined progressively until day 6; 1-MCP-ethylene-treated grapes showed lower ethylene production (10 µL/kg.h). This high ethylene production was mainly due to in-out diffusion of ethylene absorbed during the treatment, but a potential effect of 1-MCP is postulated, since 1-MCP-treated grapes did not show ethylene production for 2 days after treatment, whereas control grapes produced constant amounts (3-4 µL/kg.h) of ethylene. After day 6, no significant difference was observed among samples. No difference in respiration was revealed. Total phenols were increased significantly by ethylene treatment from 520 mg/L up to 710, while total anthocyanins were lost in air-treated samples (from 175 mg/L to 120) and remained constant in ethylene and 1-MCP-treated grapes. HPLC analyses of anthocyanins confirmed this result: air-treated samples lost anthocyanins rapidly while this loss was delayed in gas-treated samples. Terpenols, esters, alcohols, and C6 compounds were increased by ethylene treatment. Conversely, 1-MCP-treated grapes showed a significant loss of terpenols and esters, although maintaining alcohols, especially hexan-1-ol. Berry pathology was also affected, with 1-MCP and 1-MCPethylene treated grapes hosting a diffuse attack of grey mould. Wine analyses revealed higher concentrations of phenols and anthocyanins in wine from ethylene-treated grapes, although aromatic compounds were lost, and thus the aroma profile of those wines was diminished.

Research paper thumbnail of Time of Postharvest Ethylene Treatments Affects Phenols, Anthocyanins, and Volatile Compounds of Cesanese Red Wine Grape

Foods

Red Cesanese wine grapes, picked at around 22–23 °Brix, were treated with gas ethylene (500 mg L−... more Red Cesanese wine grapes, picked at around 22–23 °Brix, were treated with gas ethylene (500 mg L−1) for 15, 24, and 36 h, or air at 20 °C and 95–100% relative humidity (R.H.), then analysed for titratable acidity, sugar content, pH, total phenols, total and specific anthocyanins, and volatile compounds. Ethylene treatments increased the polyphenol content from 412 to 505 and 488 mg L−1 (about +23 and +19%) for 15 and 24 h samples, respectively. Anthocyanins were increased by ethylene, mainly for 15 h treatment (about +17%). The 36 h ethylene treatment induced a loss anthocyanins (−14%), while phenols practically returned to the initial content. A high content of ethanol, acetic acid, and ethyl acetate were detected in 36 h ethylene-treated grapes, together with higher isoamyl acetate content, compared to air and other ethylene treatments. C6 compounds, markers of lipids peroxidation, were slightly higher in 36 h ethylene-treated samples than in control. Shorter ethylene treatments d...

Research paper thumbnail of Time of Postharvest Ethylene Treatments Affects Phenols, Anthocyanins, and Volatile Compounds of Cesanese Red Wine Grape

Foods

Red Cesanese wine grapes, picked at around 22–23 °Brix, were treated with gas ethylene (500 mg L−... more Red Cesanese wine grapes, picked at around 22–23 °Brix, were treated with gas ethylene (500 mg L−1) for 15, 24, and 36 h, or air at 20 °C and 95–100% relative humidity (R.H.), then analysed for titratable acidity, sugar content, pH, total phenols, total and specific anthocyanins, and volatile compounds. Ethylene treatments increased the polyphenol content from 412 to 505 and 488 mg L−1 (about +23 and +19%) for 15 and 24 h samples, respectively. Anthocyanins were increased by ethylene, mainly for 15 h treatment (about +17%). The 36 h ethylene treatment induced a loss anthocyanins (−14%), while phenols practically returned to the initial content. A high content of ethanol, acetic acid, and ethyl acetate were detected in 36 h ethylene-treated grapes, together with higher isoamyl acetate content, compared to air and other ethylene treatments. C6 compounds, markers of lipids peroxidation, were slightly higher in 36 h ethylene-treated samples than in control. Shorter ethylene treatments d...

Research paper thumbnail of Controllo accurato dell’ambiente di appassimento per la valorizzazione di uve di varieta’autoctone dell’Italia centrale destinate alla produzione di vini dolci

Atti Convegno Nazionale Vitigni Autoctoni Minori: Aspetti tecnici, normativi e commerciali. Fondazione per le Biotecnologie, Nov 1, 2006

Research paper thumbnail of Analisi sensoriale del pane

Research paper thumbnail of Evaluation of oxidative stability of hazelnuts in chocolate with whole hazelnuts

Research paper thumbnail of Characteristics of mixed Caciotta cheese from Lazio. I. Preliminary study

Research paper thumbnail of Improvement of the Sensory Characteristics of Goat Milk Yogurt

Journal of Food Science, 2019

The sensory characteristics of goat yogurt could be greatly improved by integrating to a culture ... more The sensory characteristics of goat yogurt could be greatly improved by integrating to a culture typical of yogurt starters, Streptococcus thermophilus, Lactobacillus delbrueckii spp. bulgaricus, with cultures of Leuconostoc lactis. The addition of L. lactis requires the use of the definition of “fermented milk” to the product, although it is prepared according to the same technology. The experimental plan has designed the use of inoculation with a bacterial concentration of at least 109, for each microbial species considered, with the aim of increasing the probiotic effect of yogurt and fermented milk. Descriptive analysis of the samples was conducted using the profile sheet obtained applying the consensus profiling method (UNI EN ISO 13299:2010) by a trained panel. The acceptability of our products was evaluated by 62 consumers through 7‐points hedonic scale. The results of this study indicated that the addition of L. lactis to the traditional yogurt starter produced a noticeable...

Research paper thumbnail of Influence of Propylene on Glycosidases and Volatiles in Peach Fruit

Research paper thumbnail of Inhibition of Ethylene via Different Ways Affects Lox and Adh Activities, and Related Volatiles Compounds in Peach (CV. ´royal Gem´)

Research paper thumbnail of Influence of air flow and dehydration technique on respiration and VOCs of ‘Pecorino’ grapes

Some special wines are usually obtained from dried grapes by using traditional techniques without... more Some special wines are usually obtained from dried grapes by using traditional techniques without control of temperature, relative humidity (RH) and airflow. A new technology (tunnel) for grape dehydration based on controlled air speed, temperature and RH has been tested on 'Pecorino' grape and compared with traditional practice of grape dehydration. The grapes were harvested at 21 °Brix of solid soluble content (SSC). The tunnels (2) dried the grapes at 15°C, 60% of RH, and air flow of 1.2 or 2.5 m s-1. Control grapes were kept in a room with open windows but without controlled environment of dehydration. Vapour pressure deficit (VPD) in the two tunnels was always between 7.5 and 8.0 mbar while, in the control, VPD fluctuated between 0.7 and 6.4 mbar with temperature between 25 and 7°C, depending on the outside temperature conditions. The dehydration lasted until the time of reaching 45% mass loss (m.l.). SSC reached 32 °Brix in tunnel samples and 26 °Brix in control one. C...

Research paper thumbnail of Effetto dell'attività dell'acqua sulle proprietà termodinamiche e reometriche di cracker

2011, Proceedings of AISTEC Conference, 2011

In this work the loss of crispness of commercial crackers was assessed by determining the water v... more In this work the loss of crispness of commercial crackers was assessed by determining the water vapour isotherms either by the gravimetric method at different levels of water activity (aw) in the range of 0-0.977, or using a controlled atmosphere microbalance in the relative humidity (RH) range of 5-85%. Once the crackers had been equilibrated at different RH values, they were submitted to puncturing tests, thus establishing an empirical relationship between the loss of cracker crispness, as measured by the irregularity in the corresponding force-strain curves, and puncturing work at break (WB).

Research paper thumbnail of Influence of Ethylene Inhibition by 1-Methylcyclopropene on Apricot Quality, Volatile Production, and Glycosidase Activity of Low- and High-Aroma Varieties of Apricots

Journal of Agricultural and Food Chemistry, 2003

Apricots of two varieties, Ceccona with strong aroma and San Castrese with low aroma but good fir... more Apricots of two varieties, Ceccona with strong aroma and San Castrese with low aroma but good firmness, were treated with 1 microL L(-)(1) 1-methylcyclopropene (1-MCP) for 12 h at 20 degrees C and then kept for shelf life at 20 degrees C and 85% relative humidity. 1-MCP treatment strongly inhibited ethylene production in apricots of both varieties, and softening was delayed. Fruit softening started before the rise of ethylene in air-treated apricots, which softened even when the rise of ethylene production was inhibited by 1-MCP. The softening reduction was more significant in Ceccona apricots than in San Castrese. Pectinmethylesterase (PME) activity declined in Ceccona fruit regardless of the treatment; in San Castrese, PME of air-treated fruit slightly increased, whereas in 1-MCP-treated apricots the activity declined. alpha-d-Galactosidase (alpha-gal) and beta-d-galactosidase (beta-gal) activities in Ceccona apricot were significantly reduced by 1-MCP treatment, whereas in San Castrese apricot no difference in activities was observed between air- and 1-MCP-treated fruit. The pattern of beta-d-xylosidase (xyl) activity in San Castrese apricot was similar to that of beta-gal, showing a peak on day 4 without difference between treatments. alpha-d-Mannosidase (alpha-man) activity of air-treated apricots of both varieties rose slightly, and 1-MCP treatment decreased the enzyme activity in both varieties. alpha-d-Glucosidase (alpha-glu) decreased in air-treated apricots in both varieties, and 1-MCP maintained higher activity in Ceccona fruit but not in San Castrese. Acidity decreased during postharvest ripening regardless of the treatment, whereas soluble solids content (SSC) increased in Ceccona apricot and slightly diminished in San Castrese ones without any effect by 1-MCP treatment. 1-MCP did not show any effect on apricot color; in contrast, it affected the volatiles profile, especially in Ceccona apricot, reducing the synthesis of lactones and promoting the rise of terpenols.

Research paper thumbnail of Distribuzione degli acidi grassi nei gliceridi e nella frazione acidica libera dell'olio di Corylus Avellana L

Rivista Italiana Delle Sostanze Grasse, 1991

Research paper thumbnail of Influence of postharvest water stress on LOX, ADH and aroma biochemistry of Gewürztraminer grape dehydrated under controlled and uncontrolled thermohygrometric conditions

Aust. J. Grape Wine Res, 2007

Research paper thumbnail of Influence of Ethylene and 1-METHYLCYCLOPROPENE Postharvest Treatments on Aromatic Quality of 'Aleatico' Grapes

International Workshop on Advances in Grapevine and Wine Research, 2007

Abstract: The results of an experimental work on grapes (Vitis vinifera L.) variety &#x27... more Abstract: The results of an experimental work on grapes (Vitis vinifera L.) variety 'Aleatico', regarding ethylene and 1-methylcyclopropene (1-MCP) treatments are reported. Total polyphenols, characteristic anthocyanins and volatile compounds, are represented in this paper. Aleatico grapes were harvested at 20.6% of SSC (soluble solids content) and 2.5 g L-1 of acidity and then treated with 500 ppm of ethylene and/or 0.5 ppm of 1-methylcyclopropene. The spectrophotometric results of total phenols and athocyanins and ...

Research paper thumbnail of Postharvest ethylene and 1-MCP treatments both affect phenols, anthocyanins, and aromatic quality of Aleatico grapes and wine

Australian Journal of Grape and Wine Research, 2006

Abstract Aleatico grapes (Vitis vinifera L. cv. Aleatico) picked at 20.4–20.6 o Brix were treated... more Abstract Aleatico grapes (Vitis vinifera L. cv. Aleatico) picked at 20.4–20.6 o Brix were treated with air containing 500 mg/L ethylene for 15 h, or 1 mg/L 1-MCP (1-methylcyclopropene) for 15 h, or 1 mg/L 1-MCP for 15 h+ 500 mg/L ethylene for further 15 h, or air (control). All treatments were imposed at 20 o C and 95–100% relative humidity. Samples undergoing treatment were then held in air at 20 o C and 85% relative humidity for 13 days. Ethylene production from ethylene-treated grapes was very high (25 μL/kg. h) ...

Research paper thumbnail of Control of environmental parameters in postharvest partial dehydration of wine grapes reduces water stress

Postharvest Biology and Technology

Research paper thumbnail of Ipotesi di utilizzazione alternativa della nocciola

III International Congress …, 1992

... CASADEI E., 1987. ... 15. 00 в ESTRAZIONE DELL'OLIO © Trasporto delia materia prima © Di... more ... CASADEI E., 1987. ... 15. 00 в ESTRAZIONE DELL'OLIO © Trasporto delia materia prima © Disgregazione in frantumatore cellulare © Omogenizzazione del frantumato © Deposizione del prodotto in strati, alternati a granulato di gusci di nocciole © Pressatura © Centrifugazione ...

Research paper thumbnail of Il ruolo del legno durante la maturazione dei vini: Caratterizzazione qualitativa

L'Enologo, 2002

Información del artículo Il ruolo del legno durante la maturazione dei vini: Caratterizzazione qu... more Información del artículo Il ruolo del legno durante la maturazione dei vini: Caratterizzazione qualitativa.

Research paper thumbnail of 1- MCP aleatico AJGWR 2006

All treatments were imposed at 20°C and 95-100% relative humidity. Samples undergoing treatment w... more All treatments were imposed at 20°C and 95-100% relative humidity. Samples undergoing treatment were then held in air at 20°C and 85% relative humidity for 13 days. Ethylene production from ethylene-treated grapes was very high (25 µL/kg.h) immediately after treatment, and declined progressively until day 6; 1-MCP-ethylene-treated grapes showed lower ethylene production (10 µL/kg.h). This high ethylene production was mainly due to in-out diffusion of ethylene absorbed during the treatment, but a potential effect of 1-MCP is postulated, since 1-MCP-treated grapes did not show ethylene production for 2 days after treatment, whereas control grapes produced constant amounts (3-4 µL/kg.h) of ethylene. After day 6, no significant difference was observed among samples. No difference in respiration was revealed. Total phenols were increased significantly by ethylene treatment from 520 mg/L up to 710, while total anthocyanins were lost in air-treated samples (from 175 mg/L to 120) and remained constant in ethylene and 1-MCP-treated grapes. HPLC analyses of anthocyanins confirmed this result: air-treated samples lost anthocyanins rapidly while this loss was delayed in gas-treated samples. Terpenols, esters, alcohols, and C6 compounds were increased by ethylene treatment. Conversely, 1-MCP-treated grapes showed a significant loss of terpenols and esters, although maintaining alcohols, especially hexan-1-ol. Berry pathology was also affected, with 1-MCP and 1-MCPethylene treated grapes hosting a diffuse attack of grey mould. Wine analyses revealed higher concentrations of phenols and anthocyanins in wine from ethylene-treated grapes, although aromatic compounds were lost, and thus the aroma profile of those wines was diminished.

Research paper thumbnail of Time of Postharvest Ethylene Treatments Affects Phenols, Anthocyanins, and Volatile Compounds of Cesanese Red Wine Grape

Foods

Red Cesanese wine grapes, picked at around 22–23 °Brix, were treated with gas ethylene (500 mg L−... more Red Cesanese wine grapes, picked at around 22–23 °Brix, were treated with gas ethylene (500 mg L−1) for 15, 24, and 36 h, or air at 20 °C and 95–100% relative humidity (R.H.), then analysed for titratable acidity, sugar content, pH, total phenols, total and specific anthocyanins, and volatile compounds. Ethylene treatments increased the polyphenol content from 412 to 505 and 488 mg L−1 (about +23 and +19%) for 15 and 24 h samples, respectively. Anthocyanins were increased by ethylene, mainly for 15 h treatment (about +17%). The 36 h ethylene treatment induced a loss anthocyanins (−14%), while phenols practically returned to the initial content. A high content of ethanol, acetic acid, and ethyl acetate were detected in 36 h ethylene-treated grapes, together with higher isoamyl acetate content, compared to air and other ethylene treatments. C6 compounds, markers of lipids peroxidation, were slightly higher in 36 h ethylene-treated samples than in control. Shorter ethylene treatments d...

Research paper thumbnail of Time of Postharvest Ethylene Treatments Affects Phenols, Anthocyanins, and Volatile Compounds of Cesanese Red Wine Grape

Foods

Red Cesanese wine grapes, picked at around 22–23 °Brix, were treated with gas ethylene (500 mg L−... more Red Cesanese wine grapes, picked at around 22–23 °Brix, were treated with gas ethylene (500 mg L−1) for 15, 24, and 36 h, or air at 20 °C and 95–100% relative humidity (R.H.), then analysed for titratable acidity, sugar content, pH, total phenols, total and specific anthocyanins, and volatile compounds. Ethylene treatments increased the polyphenol content from 412 to 505 and 488 mg L−1 (about +23 and +19%) for 15 and 24 h samples, respectively. Anthocyanins were increased by ethylene, mainly for 15 h treatment (about +17%). The 36 h ethylene treatment induced a loss anthocyanins (−14%), while phenols practically returned to the initial content. A high content of ethanol, acetic acid, and ethyl acetate were detected in 36 h ethylene-treated grapes, together with higher isoamyl acetate content, compared to air and other ethylene treatments. C6 compounds, markers of lipids peroxidation, were slightly higher in 36 h ethylene-treated samples than in control. Shorter ethylene treatments d...

Research paper thumbnail of Controllo accurato dell’ambiente di appassimento per la valorizzazione di uve di varieta’autoctone dell’Italia centrale destinate alla produzione di vini dolci

Atti Convegno Nazionale Vitigni Autoctoni Minori: Aspetti tecnici, normativi e commerciali. Fondazione per le Biotecnologie, Nov 1, 2006