Mario Agabbio

Università degli Studi di Sassari | UNISS · Department of Agriculture

In recent years several alternatives to the chemical control of postharvest decay have been examined but satisfactory levels of control, with a single system, have not been achieved yet. In the present study the results of an integrated postharvest approach are reported. Early and late harvested hybrid mandarin fruit “Fremont” and “Fairchild”, inoc...

Olive fruit dehydration is always done locally in non-industrial ovens. This technology poses concern about the quality and safety of the end product. Most of the problems involved in this empirical technology may be solved by a proper control of process parameters. Olive fruits of fourteen Italian cultivars underwent hot air dehydration in mild co...

The results of a study on the evolution of physicochemical parameters during processing of black olives, with particular emphasis on anthocyanins and colour, are reported. Olives of two cultivars collected at a technological black-ripe stage were processed by the traditional anaerobic system. At regular intervals, brines and olives were inspected f...

Following sodium carbonate treatment, accumulation of scoparone (6,7-dimethoxycoumarin) but not scopoletin (6-methoxy-7-hydroxycoumarin) was found in the albedo of wounded fruit from different Citrus sp. and cultivars. Treating wounded mandarin fruit cv. Fairchild with 5% Na(2)CO(3) (SC) lead to a scoparone accumulation in the albedo of 310, 361, a...

The dehydration of fruit from fig trees is normally achieved by sun drying. There is concern about the safety of the end product, mainly because there is a risk of the development of aflatoxins. These concerns can be overcome by artificial drying (oven dehydration). Fig fruits of a local cultivar, which were either pre-treated by blanching or blanc...

In this study the main chemical parameters, ascorbic acid and polyphenol content, and antioxidant activity of two varieties of prunes, dried by high-temperature (85 + 70 degrees C) and low-temperature (60 degrees C) procedures, were monitored during storage. Ascorbic acid content was higher in the prunes dried at 60 degrees C but significantly decr...

Apricot drying is almost entirely carried out using solar energy. This technology poses concern about the quality and safety of the end product. Controlled drying may solve most of the problems encountered in sun drying. Apricot fruits of five Italian cultivars underwent hot air drying in a tangential air-flow cabinet dryer. Sampling was done at th...

Cactus pear fruits ( Opuntia ficus indica Mill, cv. ‘Gialla’) were manually peeled, then placed in plastic boxes sealed with a film with high permeability to gases, and kept at 4°C for 9 days. After 3, 6 and 9 days, chemical, physical, microbiological and sensorial parameters, total phenols, vitamin C and antioxidant capacity were determined. In-pa...

Citrus fruits of different species and cultivars, (“Red blush” grapefruit, “Palazzelli” mandarin-type fruit, “Minneola” tangelo and “Salustiana” and “Shamouti” orange) were minimally processed as segments or juices and cold-stored for up to 12 or 15 days, respectively. The flavanone glycosides, ascorbic acid (AA) content and antioxidant capacity we...

The results of a study on the evolution of phenolic compounds, colour and antioxidant activity in two industrial red myrtle liqueurs during storage in bottles under different bottle headspace (constant or increasing) and exposure to light are reported. In the year of the study, the phenolic compounds showed considerable changes even in the liqueurs...

We report the results of the effect of some technological corrections, experimented during a three year study, designed to avoid the main processing problems of naturally processed olives. The following processing parameters were kept constant throughout time: salt (2 and 4%), pH (acidification with lactic acid to pH=4), fermenting temperature (25°...

Fig fruits dehydration is quite totally carried out by sun drying. This technology poses concern about safety of the end product, mainly for aflatoxin development. Most of the problems involved in sun drying may be solved by oven dehydration. Fig fruits of some local cultivars underwent hot air dehydration in a tangential air-flow cabinet dryer. At...

Changes in overall antioxidant activity of the water-soluble fraction of some mandarin derivatives were studied. In particular, fresh juices and segments packaged with two plastic films having different permeability were considered. The evolution of antioxidant properties as affected by processing and storage conditions were not entirely related to...

Malvasio mandarins were packaged in fibreboard cartons (approximately 2.5 kg per box) using three different plastic films: film A (the least permeable), film B (medium permeability) and film C (perforated). Fruits were stored for 6 or 12 weeks at 4 °C plus 1 week at 20 °C and 75% relative humidity (shelf-life). Film C had only a slight influence on...

The response of three Sardinian olive cultivars to processing as table olives with the Greek-style was evaluated. “Bosana”, “Manna” and “Sivigliana sarda” olives were characterised from the marketing, technological and chemical-physical point of view and brined with 8% NaCl. Fermentation was carried out according to the anaerobic method for 150 day...

"Salustiana" oranges were dipped in a 500 mg/L imazalil emulsion and wrapped in polystyrene trays using three different plastic films: Omni, MR and MY, with high, medium and low permeability to gases and water vapour, respectively. Fruits were then stored at ambient temperature (18°-20°C) and relative humidity (60-65%) for 6 weeks. MY film created...

Nutritional factors are widely proved to be critical for human health. Overwhelming, evidence from epidemiological studies showed that diets rich in fruit and vegetables are associated with a reduced risk of degenerative diseases. This is attributed to the fact that these foods may provide an optimal mix of phytochemicals, such as antioxidants and...

Mature green olives (Olea europea L.) were dried in a forced air oven at 50ºC, after being subjected alternatively to four different pre-treatments. Results indicate the possibility to obtain bitter-free and high quality olives by combining a ten minutes dip in a 10 % hot brine (50ºC) followed by a 32 hours dehydration. The latter product reached...

Cactus pear fruits ( Opuntia ficus indica Mill, cultivar Gialla) were manually peeled, placed in polystyrene trays and packaged with a heat-shrinkable film, then kept at 4°C and 15°C for 11 d. After 4, 8 and 11 d chemical-physical, microbiological and sensorial parameters were determined, while in-package gas concentrations were measured daily. Che...

Percent trygliceride composition, total carotenoids and chlorophylles and the main quality parameters of 110 extra-virgin oils of the five most important Sardinian production places have been inspected. Statistical analysis of data revealed that some of the above cited components can serve as discriminant factors to exactly define the origin of the...

"Hass" avocado fruits, harvested in middle May, were film wrapped in polystyrene trays putting 3 fruits for each tray and using a heat shrinkable film. Soon after fruits were stored at 4°C, Boe or left at 20°C, in shelf-life condition. After 3 weeks of cold storage fruits were transferred to 20°C in shelf-life condition. The film was removed at the...

"Palermitana" loquat fruits were stored at 2, 4 or 8°C for 15 or 30 days before being transferred to shelf-life conditions (20°C and 75% RH) for 1 week. Before storage, fruits were dipped in an emulsion of an edible coating (Semperfresh) or wrapped with an extensible PVC film, while one lot received no treatment and was used as control. Fruit store...

'Nova' tangelo fruits harvested at the end of January 1996 were stored at 6°C and 90-95% relative humidity (RH) for 4 or 8 weeks; each storage period was followed by an additional week of simulated marketing conditions at 20°C and 70% RH. Before storage the fruits were dipped in a solution of chlorine or imazalil at 500 p.p.m., packaged in polystyr...

"Craxiou de porcu" second crop figs harvested in the middle of October were left unwrapped (A) or wrapped with a 19 μm heat shrinkable polyethylene film in polystyrene trays either modifying the in-package atmosphere by adding 100% CO₂ (B) or 100% N₂ (C) or by adding no gas inside the packages (D). Soon after the fruit was sto...

Niedda longa fresh fig fruits ( Ficus carica L.) were placed in 15-liter desicators at 20°C in which a 99% N₂ + 1% O₂ atmosphere was inserted 1 hour prior to hermetically sealing the containers. After 12 hours, fruits were transferred to shelf-life conditions at 20°C and 70% relative humidity (RH) for 3 days, then checked dai...

Fruits of ‘Minneola' tangelo ( Citrus paradisi ‘Duncan'× Citrus reticulata ‘Dancy') were dipped in water, 500 ppm sodium hypochlorite or 500 ppm imazalil and then left either unwrapped or wrapped with three plastic films of different permeabilities. The fruit were stored at 20^°C and 60% relative humidity (RH) and sampled at 10-day interv...

"Page" tangelos were N₂ exposed for 24 hours, waxed and stored 30 days at 20°C and 70% relative humidity (SL). Respiration strongly decreased during SL, internal CO₂ and O₂ rose and decreased, respectively, while the resistance to CO₂ diffusion increased. Waxing significantly reduced respiration, converse...

“Okitsu” satsuma fruits, harvested the 20th of October, before being stored for 1 month in sheH-life condition (20°C and 70-75% RH) were first dipped in an emulsion containing 500 ppm of thiabendazole (TBZ) or left untreated, and then either nonwrapped or wrapped in groups of 8 with two different plastic films (Cryovac MD and MY, respectively 19mm...

"Lisbon" lemons were divided into groups that were coated, packaged in polyethylene bags with or without a pouch containing KOH, or left unpackaged and uncoated; fruits were then stored at 8°C up to 15 weeks. Packaging significantly reduced weight loss and fruit mantained a fresh appearance. Fruits in bags without KOH showed the highest incidence o...

Tarocco blood oranges (Citrus sinensis Linn. Obsek) were harvested monthly from November to April and dipped in water at 53 °C for 3 min before storage at 3 °C for 10 weeks and 1 additional week at 20 °C, which simulated a marketing period (SMP). Untreated fruit were used as control. No treatment damage was observed in fruit harvested in March. In...

The influence of postharvest heat conditioning at 38 °C for 24, 48, or 72 hours on ripe 'Gialla' cactus pear [Opuntia ficus-indica (L.) Miller] fruit produced by the spring flush was investigated during 21 days of storage at 6 °C and 90%-95% relative humidity (RH) followed by 7 days at 20 °C and 70%-75% RH (simulated marketing). Conditioning for 24...

Twenty-five samples of different species of citrus flowers (orange, lemon, grapefruit, tangerine, mandarin, mandarin-like and two hybrids) were tested for caffeine content. Althoug caffeine was found in all samples, the high variability in content within the samples did not allow a precise distinction to be made between the species. Caffeine concen...

‘Gialla’ cultivar (cv) cactus pear fruit were either exposed or not to ultraviolet light (UV-C at 254 nm) and packaged or not with a polyolefinic film before cold storage for 1 month at 9°C plus 1 week of simulated shelf-life conditions at 20°C (SL). UV exposure did not affect fruit weight loss, while wrapping reduced significantly these losses to...

Niedda longa fig fruits ( Ficus carica L.) were dried by dehumidification. Fruits were divided in two different size groups, and dried for 120 h (A) or 96 h (B) in a room (8.5 m³), in which 30.5°C-32.0°C of temperature and 34-40% of relative humidity were held by a small dehumidifier (29 kg weight). The lots A and B reached respectively...

The effectiveness of a dehydration process on the quality of "Niedda longa" fig fruits was studied. Drying was carried out either with an industrial two-stage dehydration system, requiring no blanching treatment, or with a simulated sun-drying procedure. During the industrial process fruits were: (a) initially moved for 3 hours in a tunnel with a g...

The combined effect of four technological preparations ("spanish-style", "cut" and "traditional" salted with 8.2% sodium chloride; "spanish-style" salted with 8.2% potassium chloride) and of two microbial brine-inoculum (Loctobacillus plantarum alone, or associated with Streptococcus faecium and Saccharomyces cerevisiae) was studied on sensory prop...

L'obiettivo della ricerca è di realizzare un sistema tecnologico per la forzatura di specie precoci da frutto con l'impiego di tunnel coperti con materiale plastico e riscaldati con l'uso di energie alternative. Il microambiente interno alle serre viene condizionato attraverso il riscaldamento del terreno (tubi corrugati in materiale plastico nero)...

'Miho' satsuma fruit ( Citrus unshiu Marc.) were dipped in a solution of an edible coating (Semperfresh) or wrapped in a plastic film (Cryovac MD 15) and cured at 38°C and 100% relative humidity (RH) for 72 hrs, before being transferred to 20°C and 75% RH for 24 days in simulated shelf-life condition. Weight loss, pH, TSS, acidity, Vit. C, colour a...

‘Palermitana’ loquat fruits ( Eriobotrya japonica Lindl.) were either coated with an edible coating or wrapped with an extensible PVC film. A third lot of fruits was used as control. Fruits were then cold stored at 2,4 and 8°C for 15 and 30 days plus 1 week of merchandising conditions at 20°C following each storage period. Upon removal, fruits were...

Late-harvested ‘Hass’ avocado ( Persea americana Mill.) fruits were stored at 5°C for 0, 2, 4 or 6 weeks after being conditioned at 38°C for 0, 12, 24 or 36 hr. High temperature conditioning advanced the carbon dioxide peak in fruit exposed for 12 hr to high temperature and slightly lowered the magnitude of the climacteric in fruit heated for 36 hr...

Fruits of "Gialla" first-crop cactus pear ( Opuntia ficus-indica L. Mill.) were either wrapped with a heat-shrinkable film or kept unwrapped and stored at 6°C for 3 or 6 weeks, with each period followed by 1 week at 20°C to simulate market conditions. Film wrapping notably reduced weight-loss during storage and shelf-life. Packaging also resulted i...

An in vitro test to evaluate the fungitoxic activity of Thymus capitatus essential oil was carried out by observing the growth of Botrytis cinerea and Penicillium italicum on potato dextrose agar (PDA) plates inoculated with 10 μl of a spore suspension. The in vivo efficacy of these compounds was investigated on peel discs of 'Valencia late' orang...

The influence of film packaging on keeping quality attributes of Niedda longa fig fruit was studied. Fresh huits harvested at the eating stage were placed in polystyrene trays (15 fruits per tray) and equally divided into 4 treatments groups of 48 trays each. One of the groups was manually overwrapped with a 15 μm thickness extensible PVC film (CX)...

In this study, some observations on «Golden Delicious» apple tree variety are reported in order to evaluate annual changes of macroelements (N, P, K, Na, Mg) and microelements (Fe, Zn, Cu, Mg) in various tree organs such as flower-buds, flowers, fruits, leaves and shoots. In flower-buds, flowers and fruits, N, P, K total amount increased during gro...

The following four different treatments were compared during ten years in a Valencia Late orange orchard: A) grassing-down in the rows; B) grassing-down between the rows; C) total grassing-down; D) tillage. In treatments A-B-C festuca (cv Manade) was used as herbaceous species. In all farm trials the rootstock was sour orange. Several charactcristi...

Some observations were conducted on «Coscia» pear tree variety, in order to evaluate annual changes of N, P, K, Ca, Na, Mg and micro-elements such as Fe, Zn, Cu, Mn in various tree organs (flowers-buds, flowers and fruits, leaves and shoots). In flower-buds, flowers and fruits, total amount of N, P and K increased progressively through out growth s...

Recent studies clearly indicate the existence of a highly negative correlation between intake of fruits and vegetable and the development of degenerative diseases. A number of bio-active constituents of these foods, such as the natural antioxidants, may account for these effects. Although many studies have been carried out to elucidate how antioxid...

Fig fruits were subjected to osmotic dehydration by means of five different sugar syrups, in order to check the aptitude of this fruit species to this kind of processing. Osmotic dehydration was carried out at 25° and at atmospheric pressure on whole fig fruits of the local cultivar "Verde". Processing lasted 24 hours and the following dehydrating...

Fruits and vegetables are subjected to processing and storage prior to consumption, thus leading to nutritional changes. Minimally processed citrus derivatives are noteworthy because of their high nutritional value and antioxidant properties. Therefore, the variability of ascorbic acid and flavonoids, responsible for the antioxidant capacity of cit...

Changes in phenolic content, antioxidtmt capacity and ascorbic acid in prunes dried at 85° and 60°C, during eight months of storage at 20°C, were studied. Results obtained showed a significant decrease for ascorbic acid and phenolic content in both prune samples during storage. Antioxidant capacity underwent a significant decrease at fourth month o...

An attempt to reduce shrivelling caused by transpiration of the peel, mould invasion and to maintain quality parameters of Fremont mandarins with film packaging and imazalil (IMZ) application was carried out. The combination film packaging-IMZ treatment enabled us to maintain an acceptable quality of Fremont mandarins until a week of SL following 6...

Due to their juiciness and richness in sugars and low acidity, prickly pear fruit ( Opuntia ficus-indica Mill.) are very susceptible to postharvest deterioration caused by pathogen micro-organisms. In addition, as most fruits of tropical and subtropical origin, they are subjected to chilling injury when exposed to low temperatures for long periods....

Although in Sardina apple is not cultivated at an industrial scale, a rilevant number of local cultivar with excellent characteristics are present. At the experimental station of Oristano are held in collection some 30 accessions from the local germplasm. In this trial the authors studied the main commercial aspects of some cultivars and their atti...

Pear fruits of "Cabudraxia" and "Arriabi", two summer ripening cultivars of the Sardinian germplasm, were exposed for 36 hours to N₂ or air promptly after harvest and then transferred to 20°C and 70% of relative humidity to allow ripening. Respiration rate and ethylene production were recorded daily, while firmness and ethanol in the fle...

Olives cv "Manna", "Bosana" and "Sivigliana Sarda", which are amongst the main appreciated for table processing of the Sardinian germplasm, were transformed with the "natural greek style"; physical and chemical parameters were inspected. Black ripe olives were allowed to fermentate in a NaCl brine held constantly at 8% in salt. The following parame...

"Camusina Grande" pears harvested in middle July, were wrapped with a plastic film and conditioned at 33°C for 18 hours in a water saturated ambient and then placed at 20°C and 75% relative humidity (RH). Respiration activity and ethylene production rate were daily monitored for the following nine days. In addition, at 3 or 7 days, firmness and inc...

Plums of the local cultivar " Sighera " were harvested in Sardinia at the end of August, dried with hot air at 50C and 67 m³/min, vacuum packaged with a 95 μm tickness plastic film and stored for more than 270 days. Fruits have been dipped in water alone at 60°C for 20 min or in 0.025% water solutions of NaCl, potassium meta-bisulphite a...

"Tardivo di san Vito" orange fruits, a local late ripening cultivar, were cold stored. Harvesting took place in the second half of April from trees grafted on sour orange at the experimental station of CNR at Oristano. Fruit were selected for minimal blemishes and size and randomly divided in two plots before being cold stored at 3 or 8°C and 95% o...

Marketing quality and juice chemical parameters of late harvested "Femminello Santa Teresa" lemon fruits ( Citrus limon Burm), wrapped with a 15 mm heat shrinkable film or left unwrapped, and then either conditioned at 36°C for 72 hours in a 85-90%, relative humidity (RH) atmosphere or not conditioned, were determined over 3 months storage at 6°C a...

First crop cactus pear cv "Gialla" fruits harvested the 15^th of September were wrapped with a 19 mm thick film or left unwrapped and then divided into two lots, of whom one was immediately stored at 17°C and 60% relative humidity (RH) for 2 or 4 weeks, while the other one before being stored at the same conditions, was conditioned at 36°...

"Gialla" first crop cactus pear fruits, harvested at the end of August, received a postharvest application of a low-O₂ atmosphere (1% O₂ + 99% N₂ for 1 hour within 250-liter containers, that were then ermetically sealed for 24 hours. After the treatment fruits were stored at 6°C and 90% of relative humidity (RH) for...

Italian prune consumption is almost entirely satisfied by imported product, due mainly to lack of proper cultivars. A research has been carried out on five plums cultivars in order to check their adaptability to drying. Process was made with a pilot plant. Results showed that mild drying temperature led to slow drying kinetics, although a de-waxing...

A brief prestorage treatment of Page tangelo [( Citrus paradisi Macf. x C. reticulata ) x C. reticulata ] with a low-O₂ atmosphere was performed, in order to assess if anaerobic conditions could delay senescence of the fruit. Freshly harvested fruits were randomly selected for minimal blemishes and omogenous size and divided into two plo...

Hass avocado fruit was harvested in mid April from a commercial orchard located in the Eastern Sicily. The fruits were transported under non-controlled conditions in Sardinia, where arrived the day after. Immediately after arrival, fruits were sorted out and were either wrapped individually in polystyrene trays with a 15 mm thick polyolefinic heat...

The research has been aimed to verify the behaviour of some apple and pear cultivars of the local germplams in storage conditions. With the exception of the very early ripening pears, which where stored at 5°C and 90% relative humidity (RH) because in a previous trial showed to be susceptible to physiological disorders at lower temperatures, all cu...

Results of 2 storage trials on "Niedda longa" fresh fig are reported. The first trial was accomplished either packaging fruits with 3 different plastic films, or unpackaging figs, prior to storing them at 0°C for 4, 8, 12 and 16 days plus 3 days of shelf-life at 20°C. Exposition of fruits to an initial atmosphere of 99% N₂ and 1% 0<sub>2...

Sardinia table olives are chiefly obtained with the natural style, processing green fruits. Lack of scientific data sometimes results in low quality products. The present study was aimed to verify the effectiveness of some technological steps – such as brine acidification and sugar or microbial starter addition – on main chemical- physical paramete...

"Gialla" cactus pears were subjected to various conditioning treatments (packaging, UV exposure and anaerobic shock) prior to were transferred to cold storage or retail conditions. Film packaging reduced significantly weight loss, chilling injury symptoms and maintained freshness of the fruit, while the anaerobic treatment acted only in reducing we...

The pear has been cultivated in Sardinia since ancient time, and this has resulted in a wide range of germplasm with different organolectic characteristics and adapted to the different ecological conditions of the island. Approximately 100 cultivars are maintained at the CNR research station in Oristano. In this trial we studied the chemical charac...

San Giovanni, San Giovanni Arrubia and Di Luglio, are three very early ripening apple cultivars from the local germplasm which can be harvested since the second half of June. Fruits of San Giovanni and San Giovanni Arrubia were harvested the 20th of June, while those of Di Luglio the 2nd of July. Fruits were stored at 20De and 75% RH for a 15-days...

Olive fruits ( Olea europea sativa Hoffm. and Link) of two Sardinian cultivars, after being harvested at full maturation stage, were calibrated and subjected to several preliminary treatments, in order to break the peel, before being dehydrated. Dehydration was carried out at 60°C with a constant flow rate. Fruits were placed on trays according to...

Four cultivars of plums of Sardinian germoplasm have been dried with forced air at 65°C. Fruits have been subjected to dewaxing treatments before processing, in order to remove the wax layer on the fruit surface and reduce the dehydration duration. Dehydration kinetics and some physical-chemicals parameters (pH, total soluble solids, dry matter, wa...

Cactus pear fruits ( Opuntia ficus indica Mill) after being manually peeled, were placed in plastic trays, wrapped with a polyolefinic film and stored at 3°C and 14°C for 12 days. After 4, 8 and 12 days chemical-physical and sensorial parameters were determined, while in-package gas atmosphere was measured daily. Fruits stored at 3°C did not experi...

Fruits and vegetables undergo handling, storage and processing before consumption. These practices result in a quality loss, thus the consumer prefers the product as fresh, rather than after processing and storage. As a consequence, mild technologies such as minimal processing have been gaining increasing interest of the consumers. Minimal processi...

The Authors refert on «Valencia late» orange susceptibility to chilling injury in relation to picking period and storage temperature. Four fortnightly pickings have been carried out and two temperatures, 3° and 6°C, have been adopted. The results show a close relation between chilling injury and period of picking, particularly if the fruit are stor...

The results of this work have shown that olive varieties «Manna» and «Majorca» have characteristics wich recommend them for processing as table-olive. The olives processed by both Sevillan system (lactic fermentation) and traditional one (storage in brine), have been panel tested with favourable response for both mentioned varietles, but better res...

"Page" tangelos dipped in a water solution of Imazalil (250 ppm) or in water (Control) and wrapped with two different polyolefinic plastic films (MR 19 μm and MY 20 μm, Cryovac) or left unwrapped, were held in retail conditions (20°C, 75% RH) lor 8 weeks. Film wrapping reduced significantly weight loss and ageing, but promoted off-flavour developme...

A two-year research on cold storage of «Washington navel» «Tarocco », «Valencia late». oranges conducted in Sardinia showed considerable differences among cultivars tested. Changes in the main morpho-qualitative fruit characteristics during a two-month storage at 6° C and 85% relative humidity were studied. Among the cultivars compared, «Valencia l...

A preliminary bibliographical research provided the methods to be followed for a morpho-qualitative control of refrigerated citrus fruit. The different methods were then checked in order to determine the procedures through which the qualitative aspects and their changes in refrigerated citrus fruit are best shown. The methods which can be suggested...

"Fairchild" mandarins were washed with water or treated with imazalil (250) ppm, then were left un-wrapped or sealed in polystyrene trays using two polyolefinic films (MR 19 μm or MY 20 μm) with different permeability characteristics. Soon after fruits were stored at room temperature (19-20°C) and 70-75% relative humidity for 8 weeks. Inspections w...

Thiabendazole (TBZ), citral, acetaldehyde (AA), and Thymus capitatus essential oil-were tested for their ability to control decay on 'Minneola' tangelo fruit sprayed with a conidial suspension of Penicillium digitatum , either alone, or in combination with a low dose (100 ppm) of TBZ. TBZ at 2000 ppm was used as the standard. Thyme oil, citral and...

Sardinia table olives are chiefly obtained with the natural style, by processing green fruits. Due to lack of scientific data products are of low quality. The present study was aimed to verify the effectiveness of some technological steps, such as brine acidification and sugar or microbial starter adjunct on main chemical-physical parameters of "Ma...

Technological exploitation of Sardinian tree fruit biodiversity could be a valid mean to relaunch a strategic division, which is now in a weak position. The present work deals with two studies, which are included in a more detailed Interreg II research project aimed to maximise storage and processing technologies of tree fruits of local cultivars....

Percent trygliceride composition, total carotenoids and chlorophylles and the main quality parameters of 110 and 29 extra-virgin oils most important Sardinian and Corsican production places, respectively, have been inspected. Statistical analysis of data revealed that some of the above cited components can serve as discriminatory factors to exactly...

Some observations were conducted on «Nuggett» apricot variety in arder to evaluate annual changes of N, P, K in various tree organs (flowerbuds, flowers and fruits; leaves and shoots) in relation to shoot and fruit growth. Total amount of N, P, K in flower-buds, flowers and fruits increased progressively during growth season. As percent of dry rnat...

Some observations were conducted on «Rachele» almond variety in order to evaluate annual changes of N, P, K in various tree organs (flower-buds. flowers and fruits: leaves and shoots). 55 Total amount of N. P. K in flower-buds, flowers and fruits increased progressively during growth season. As percent of dry matter, on the contrary, mineral conten...