Publications by authors named "Valentina Goffi"
Background: Among the challenges for postharvest researchers is that of understanding the physiological and biochemical pathways associated with postharvest fruit decay. Fruit senescence directly affects sensorial and nutritional quality during postharvest life. It has been clarified that reactive oxygen species and oxidative damage are responsible for fruit senescence.
View Article and Find Full Text PDFBackground: Chestnuts are gluten-free, low-fat, cholesterol-free products. Postharvest decay reduces chestnut shelf life and can cause severe economic losses. In this study we investigated the effect of ozone (O ) gaseous treatment on chestnut rot caused by Gnomoniopsis castanea and the quality parameters of chestnuts.
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- Ozone treatment can enhance the storage life and ripening of kiwifruit, particularly the 'Soreli' variety, by increasing soluble solids content when stored at low temperatures.
- Different storage temperatures and ozone levels affect bioactive compounds like polyphenols and ascorbic acid, with lower temperatures (2 °C) being more beneficial for maintaining microbial quality.
- Overall, storing 'Soreli' kiwifruit at 2 °C with 300 ppb ozone yields better results in extending fruit quality compared to 4 °C storage conditions.
Background: Some algae are an excellent sources of vitamin B12, of special interest for vegetarian/vegan consumers, and of fucose to supplement fruit and vegetable beverages such as smoothies. Nevertheless, supplementation of smoothies with algae may lead to possible quality changes during smoothie shelf life that need to be studied. Therefore, the quality changes in fresh green smoothies supplemented (2.
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