Ready‐to‐eat products are damaged by various factors, including exposure to O2 and CO2,
extreme temperatures, and rapid decay, due to trauma during processing. The use of natural …

The maintenance of high-quality standards for prolonging the shelf life of fruit and preserving
sensory and nutritional quality is a priority for horticultural products. The aim of this work is to …

Fresh-cut peach is very perishable, being discoloration or browning the main factors
affecting loss quality and consumer acceptability. The aim of the study was to investigate the …

The market of berries is a niche of high value in Italy. Small fruit's healthy properties are well
known in the international market, but little is known about the reason for a low …

Table grape cv'Red Globe'is produced in Sicily and in other areas of Southern Italy. This
produce is very appreciated by consumers, having the best rankings in the world market for …

Fresh-cut processing is a good strategy to enhance the commercialization of peaches and
nectarines, which easily deteriorate during low-temperature storage mostly due to the …

Nectarine can be minimally processed to successfully produce ready-to-eat fresh-cuts fruit.
The aim of this work was to study the combined effect of the ripening stage of cold stored fruit …

'Pesca di Bivona','Murtiddara','Bianca','Agostina'and 'Settembrina'are non-melting white flesh
peach landraces characterized by a persistent aroma and excellent flavour highly …

Fig (Ficus carica L.) is cultivated mainly in southern Italy and in several countries of the
Mediterranean area. According to official statistics the quantities of fresh fig placed on …

Application of passive modified atmosphere packaging (MAP) for shelf life extension of
mixed pineapple slices, mango pieces and orange segments, was evaluated. Fruits of …