'Corvina' winegrapes were postharvest withered under three controlled thermohygrometric conditions. Sampling was done on different days of withering and the mechanical properties, technological ripeness parameters, phenolic composition, and anthocyanin profile were determined. Depending on the condition, skin break force and pedicel detachment force significantly decreased during the dehydration process with a maximum variation of -0.258 and -1.306 N, respectively. Instead, total flavonoids of skin and seeds, and proanthocyanidins and low-weight flavanols of seeds increased, with a maximum variation of +1,483, +733, +1,022, and +469 mg/kg, respectively. The skin hardness was confirmed to be an important parameter for the dehydration kinetics.

Rolle, L., Giacosa, S., Rio Segade, S., Ferrarini, R., Torchio, F., Gerbi, V., Influence of different thermohygrometric conditions on changes in instrumental texture properties and phenolic composition during postharvest withering of Corvina winegrapes (Vitis vinifera L.)., <<DRYING TECHNOLOGY>>, 2013; 31 (5): 549-564. [doi:10.1080/07373937.2012.745092] [http://hdl.handle.net/10807/65564]

Influence of different thermohygrometric conditions on changes in instrumental texture properties and phenolic composition during postharvest withering of Corvina winegrapes (Vitis vinifera L.).

Torchio, Fabrizio;
2013

Abstract

'Corvina' winegrapes were postharvest withered under three controlled thermohygrometric conditions. Sampling was done on different days of withering and the mechanical properties, technological ripeness parameters, phenolic composition, and anthocyanin profile were determined. Depending on the condition, skin break force and pedicel detachment force significantly decreased during the dehydration process with a maximum variation of -0.258 and -1.306 N, respectively. Instead, total flavonoids of skin and seeds, and proanthocyanidins and low-weight flavanols of seeds increased, with a maximum variation of +1,483, +733, +1,022, and +469 mg/kg, respectively. The skin hardness was confirmed to be an important parameter for the dehydration kinetics.
Inglese
Rolle, L., Giacosa, S., Rio Segade, S., Ferrarini, R., Torchio, F., Gerbi, V., Influence of different thermohygrometric conditions on changes in instrumental texture properties and phenolic composition during postharvest withering of Corvina winegrapes (Vitis vinifera L.)., <<DRYING TECHNOLOGY>>, 2013; 31 (5): 549-564. [doi:10.1080/07373937.2012.745092] [http://hdl.handle.net/10807/65564]
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/10807/65564
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