http://www.cnr.it/ontology/cnr/individuo/prodotto/ID327147
Technological and qualitative aspects of calabash gourd, Lagenaria siceraria (Molina) Standley, for processing (Contributo in atti di convegno)
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- Technological and qualitative aspects of calabash gourd, Lagenaria siceraria (Molina) Standley, for processing (Contributo in atti di convegno) (literal)
- Anno
- 1998-01-01T00:00:00+01:00 (literal)
- Alternative label
Calabrese N., Di Venere D., Linsalata V. (1998)
Technological and qualitative aspects of calabash gourd, Lagenaria siceraria (Molina) Standley, for processing
in Acta Horticulturae, 492, 179-186
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- Calabrese N., Di Venere D., Linsalata V. (literal)
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- Proceedings of the First International Symposium on Cucurbits, Adana (Turkey) (literal)
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- http://www.actahort.org/books/492/492_22.htm (literal)
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- Proceedings of the First International Symposium on Cucurbits (literal)
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- ISI Web of Science (WOS) (literal)
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- Consiglio Nazionale delle Ricerche (CNR) - Istituto di Scienze delle Produzioni Alimentari, Via Amendola 122/O, 70126 BARI (literal)
- Titolo
- Technological and qualitative aspects of calabash gourd, Lagenaria siceraria (Molina) Standley, for processing (literal)
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- K. Abak, S. Büyükalaca (Eds.) (literal)
- Abstract
- The calabash gourd or bottle gourd, Lagenaria siceraria (Molina) Standley, is a minor vegetable crop cultivated in South Italy for its immature fruits and young shoots used as food. A substantial increase in consumption could come from processing. This research provides preliminary information on suitability of preparation for frozen and 'ready to use' products.
Slices of 1 cm thickness were blanched for 0, 30, 60, 90, 120, 150, 180 and 240 seconds in boiling water at 100 °C. Peroxidase and polyphenoloxidase activity were evaluated in relation to blanching period. Total enzymatic inactivation of blanched samples (residual peroxidase activity < 1%) was obtained in 180 seconds.
Moreover, sugar and phenolic content of the fresh product were assayed, providing a partial nutritional characterisation of this vegetable. Glucose and fructose (about 1:1 ratio) and traces of sucrose were found; in addition, a small amount of unidentified mono- and di-caffeoylquinic acid derivatives was detected.
Fresh 1 cm thick slices were dipped for 90 seconds in ascorbic or citric acid solution at 0.2-0.5 and 1% concentration and stored in sealed plastic bags at 4°C for 15 days. Organoleptic characteristics and colour parameters were evaluated on fresh and stored product. The best results were obtained dipping the slices in 0.2% citric acid solution. (literal)
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