Scholarlink

<p>The ‘Zingara’ pear, an ancient and neglected Italian variety, is traditionally consumed either cooked or after post-harvest ripening due to its firm, bitter, and astringent pulp. This study investigated the physicochemical properties, nutritional and nutraceutical profile and antioxidant activity of ‘Zingara’ pears across six post-harvest ripening stages (S1–S6). The peel color transitioned from yellow (S1) to orange (S3) and brown (S6), while the pulp darkened at S5. Browning was linked to phenolic oxidation and decreased malic acid content. Early ripening stages (S1–S3) were characterized by higher acidity, abundant bioactive compounds, and the highest antioxidant activity, with peels showing higher total phenolic content (TPC) than pulps. In contrast, later stages (S4–S6) exhibited a sweeter flavor and higher pH, alongside a decline in bioactive substances. These findings highlight the dual value of the ‘Zingara’ pear: high nutraceutical potential in early stages and enhanced sensory qualities in later stages. This research underscores the importance of rediscovering ancient cultivars like ‘Zingara’ for modern functional foods and sustainable agriculture.</p>

错误：搜索内容不能为空，请输入英文关键词
错误：关键词超出字数限制，请精简
高级检索

Changes in the Nutritional and Nutraceutical Composition of the Italian Ancient Pear (Pyrus communis L.) ‘Zingara’ during Post-Harvest Storage: Is the More Mature the Better?

  • 期刊论文

  • 发表日期：

    2025年7月8日

查看全文
  • Antonella Gori,
  • Luana Beatriz dos Santos Nascimento,
  • Mauro Centritto,
  • Anatoly Petrovich Sobolev,
  • Francesca Alderotti,
  • Cecilia Brunetti

摘要

The ‘Zingara’ pear, an ancient and neglected Italian variety, is traditionally consumed either cooked or after post-harvest ripening due to its firm, bitter, and astringent pulp. This study investigated the physicochemical properties, nutritional and nutraceutical profile and antioxidant activity of ‘Zingara’ pears across six post-harvest ripening stages (S1–S6). The peel color transitioned from yellow (S1) to orange (S3) and brown (S6), while the pulp darkened at S5. Browning was linked to phenolic oxidation and decreased malic acid content. Early ripening stages (S1–S3) were characterized by higher acidity, abundant bioactive compounds, and the highest antioxidant activity, with peels showing higher total phenolic content (TPC) than pulps. In contrast, later stages (S4–S6) exhibited a sweeter flavor and higher pH, alongside a decline in bioactive substances. These findings highlight the dual value of the ‘Zingara’ pear: high nutraceutical potential in early stages and enhanced sensory qualities in later stages. This research underscores the importance of rediscovering ancient cultivars like ‘Zingara’ for modern functional foods and sustainable agriculture.