The key to obtain high quality processed products with improved appeal for the consumer and/or added value for new market sectors is to use raw materials with high sensorial and nutritional traits. Fruit puree is commonly treated by thermal pasteurization, although the major limitation of this treatment is the effect on the stability of the nutrients and those compounds related to aroma and colour. Flasks of processed fruit products were stored in dark at 4°C (fridge) and at 25°C (ambient). Fruit and puree sensorial (soluble solid content, pH, colorimetric index) and polyphenols nutritional parameters (total antioxidant capacity, phenol and anthocyanin contents) were analyzes before and immediately after processing (time 0) and after 30, 60, 120, 180 days of ambient and fridge storage. The data demonstrate that the genotypes with specific phytochemical compositions (high ACY and TPH content) showed greater stability for fruit colour and phenolic composition. Two cultivars ('Romina4 and 'Syria') and 2 new breeding selections (An1 and An7) showed higher stability even after 6 months of ambient storage, which represents the worst storage conditions for such a product. Puree of the same genotypes and of “Romina” showed the highest stability at fridge storage.

Effect of strawberry fruit phytochemical composition on color stability of thermal processed puree after long-term storage under ambient and refrigeration conditions / Diamanti, Jacopo; Balducci, Francesca; DI VITTORI, Lucia; Capocasa, Franco; Mezzetti, Bruno; Clara, Berdini; Annalisa, Bacchi; Mazzoni, Luca; Giampieri, Francesca. - In: ACTA HORTICULTURAE. - ISSN 0567-7572. - STAMPA. - 1117:(2016), pp. 213-219. (Intervento presentato al convegno XXIX International Horticultural Congress on Horticulture: Sustaining Lives, Livelihoods and Landscapes (IHC2014): II International Berry Fruit Symposium: Interactions! Local and Global Berry Research and Innovation tenutosi a Brisbane (Australia) nel August 17, 2014) [DOI 10.17660/ActaHortic.2016.1117.34].

Effect of strawberry fruit phytochemical composition on color stability of thermal processed puree after long-term storage under ambient and refrigeration conditions

DIAMANTI, JACOPO;BALDUCCI, Francesca;DI VITTORI, LUCIA;CAPOCASA, Franco;MEZZETTI, Bruno;MAZZONI, LUCA;GIAMPIERI, FRANCESCA
2016-01-01

Abstract

The key to obtain high quality processed products with improved appeal for the consumer and/or added value for new market sectors is to use raw materials with high sensorial and nutritional traits. Fruit puree is commonly treated by thermal pasteurization, although the major limitation of this treatment is the effect on the stability of the nutrients and those compounds related to aroma and colour. Flasks of processed fruit products were stored in dark at 4°C (fridge) and at 25°C (ambient). Fruit and puree sensorial (soluble solid content, pH, colorimetric index) and polyphenols nutritional parameters (total antioxidant capacity, phenol and anthocyanin contents) were analyzes before and immediately after processing (time 0) and after 30, 60, 120, 180 days of ambient and fridge storage. The data demonstrate that the genotypes with specific phytochemical compositions (high ACY and TPH content) showed greater stability for fruit colour and phenolic composition. Two cultivars ('Romina4 and 'Syria') and 2 new breeding selections (An1 and An7) showed higher stability even after 6 months of ambient storage, which represents the worst storage conditions for such a product. Puree of the same genotypes and of “Romina” showed the highest stability at fridge storage.
2016
Acta Horticulturae
9789462611139
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11566/235722
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