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View article: Pre-processing cooling of harvested olives: effects on oil composition and quality parameters in two different genotypes
Pre-processing cooling of harvested olives: effects on oil composition and quality parameters in two different genotypes Open
The quality of olive oil is influenced by various factors including the olive environmental growth conditions. High temperatures in the later stages of fruit development can hasten ripening, with a detrimental impact on the fatty acid and …
View article: Volatile organic compounds as potential markers of Botrytis cinerea infection in intact harvested grape berries
Volatile organic compounds as potential markers of Botrytis cinerea infection in intact harvested grape berries Open
Partially dehydrated grapes are traditionally added in several wine-producing countries to enrich must composition for complex dry/sweet wines. Unfortunately, the controlled conditions in grape dehydration chambers are conducive to the dev…
View article: Storage effect on olive oil phenols: cultivar-specific responses
Storage effect on olive oil phenols: cultivar-specific responses Open
Introduction Olive oil is a widely recognized and appreciated food commodity, its quality and health benefits can be compromised when the oil goes through oxidative processes that may occur during production and storage. This study aimed t…
View article: Volatile Organic Compound markers of Botrytis cinerea infection in artificially inoculated intact grape berries
Volatile Organic Compound markers of Botrytis cinerea infection in artificially inoculated intact grape berries Open
The addition of partially dehydrated grapes to enrich must composition for producing complex dry/sweet wines represents a traditional practice in several regions of the world. However, the environmental conditions of dehydration chambers m…
View article: Effect of ozone application for low-input postharvest dehydration of wine grapes
Effect of ozone application for low-input postharvest dehydration of wine grapes Open
The postharvest dehydration of grapes is a traditional practice to obtain wines with unique traits (e.g. sweet, dry/reinforced). The modern facilities (dehydrating rooms) used for this purpose are equipped with systems for artificially con…
View article: Selenium Biofortification Impacts the Tomato Fruit Metabolome and Transcriptional Profile at Ripening
Selenium Biofortification Impacts the Tomato Fruit Metabolome and Transcriptional Profile at Ripening Open
In the present work, the effects of enriching tomatoes with selenium were studied in terms of physiological, metabolic, and molecular processes in the last stages of fruit development, particularly during ripening. A selenium concentration…
View article: The impact of PGRs applied in the field on the postharvest behavior of fruit crops
The impact of PGRs applied in the field on the postharvest behavior of fruit crops Open
In horticulture, Plant Growth Regulators (PGRs) are applied during cultivation in the field to control and regulate different processes with positive effects on stress responses and general performance, including yield, compo-sition, and q…
View article: Ethanol fermentation- and ethylene physiology-related gene expression profiles in Red Delicious apples stored under variable hypoxic conditions and protocols
Ethanol fermentation- and ethylene physiology-related gene expression profiles in Red Delicious apples stored under variable hypoxic conditions and protocols Open
Dynamic Controlled Atmosphere (DCA) is beneficial in maintaining specific quality parameters but, due to the extreme oxygen levels applied, can cause adverse effects on the fruit by inducing excessive anaerobic metabolism and the productio…
View article: Postharvest Ozone Fumigation of Grapes (cv Sangiovese) Differently Affects Volatile Organic Compounds and Polyphenol Profiles of Berries and Wine
Postharvest Ozone Fumigation of Grapes (cv Sangiovese) Differently Affects Volatile Organic Compounds and Polyphenol Profiles of Berries and Wine Open
Consumers are more and more oriented towards the purchase of safer food and beverages, which is pushing the wine sector to find alternatives to the use of sulfur dioxide. Ozone (O3) is already applied in the wine industry to produce sulfur…
View article: Ozone-Induced Biochemical and Molecular Changes in Vitis vinifera Leaves and Responses to Botrytis cinerea Infections
Ozone-Induced Biochemical and Molecular Changes in Vitis vinifera Leaves and Responses to Botrytis cinerea Infections Open
To investigate how plants cope with multi-stress conditions, we analyzed the biochemical and molecular changes of Vitis vinifera leaves subjected to single or sequential double stresses (infection by Botrytis cinerea (Bc) and ozone (O3, 10…
View article: Efficacy and Comparison of Different Strategies for Selenium Biofortification of Tomatoes
Efficacy and Comparison of Different Strategies for Selenium Biofortification of Tomatoes Open
At appropriate concentrations, selenium (Se) is beneficial for humans. Tomato appears to be one of the best commodities for producing Se-biofortified fruit for dietary supplementation. To assess the efficacy of different enrichment protoco…
View article: Short-Term CO2 Treatment of Harvested Grapes (Vitis vinifera L., cv. Trebbiano) before Partial Dehydration Affects Berry Secondary Metabolism and the Aromatic Profile of the Resulting Wine
Short-Term CO2 Treatment of Harvested Grapes (Vitis vinifera L., cv. Trebbiano) before Partial Dehydration Affects Berry Secondary Metabolism and the Aromatic Profile of the Resulting Wine Open
High CO2 concentrations applied to harvested horticultural products can modify primary and secondary metabolism. This work reports the metabolic responses to short-term CO2 treatments of white-skinned grapes (cv Trebbiano) undergoing posth…
View article: Ozone treatments to induce systemic-acquired resistance in leaves of potted vines: molecular responses and NIR evaluation for identifying effective dose and exposition duration
Ozone treatments to induce systemic-acquired resistance in leaves of potted vines: molecular responses and NIR evaluation for identifying effective dose and exposition duration Open
The European Community has recently imposed considerable restrictions on the use of pesticides, with the establishment of a regulatory framework for the sustainable use of agro-chemicals. However, in the viticulture sector, the intensive u…
View article: Amelioration of Smoke Taint in Cabernet Sauvignon Wine via Post-Harvest Ozonation of Grapes
Amelioration of Smoke Taint in Cabernet Sauvignon Wine via Post-Harvest Ozonation of Grapes Open
Strategies that mitigate the negative effects of vineyard exposure to smoke on wine composition and sensory properties are needed to address the recurring incidence of bushfires in or near wine regions. Recent research demonstrated the pot…
View article: Potential Mitigation of Smoke Taint in Wines by Post-Harvest Ozone Treatment of Grapes
Potential Mitigation of Smoke Taint in Wines by Post-Harvest Ozone Treatment of Grapes Open
When bushfires occur near grape growing regions, vineyards can be exposed to smoke, and depending on the timing and duration of grapevine smoke exposure, fruit can become tainted. Smoke-derived volatile compounds, including volatile phenol…
View article: Primary Metabolism in Fresh Fruits During Storage
Primary Metabolism in Fresh Fruits During Storage Open
The extension of commercial life and the reduction of postharvest losses of perishable fruits is mainly based on storage at low temperatures alone or in combination with modified atmospheres (MAs) and controlled atmospheres (CAs), directed…
View article: Volatile compound and gene expression profiles associated with the storage of two peach fruit varieties differently sensitive to chilling injuries
Volatile compound and gene expression profiles associated with the storage of two peach fruit varieties differently sensitive to chilling injuries Open
The patterns of volatile organic compounds (VOCs) emission and the expression of genes associated with the lipoxygenase (LOX) pathway have been studied in harvested peach fruit of two cultivars ('Flaminia', FL, and 'Red Haven', RH) during …
View article: Short-term low temperature treatments of harvested wine grapes (cv. Vermentino) affect the volatile organic compound profile of the berries
Short-term low temperature treatments of harvested wine grapes (cv. Vermentino) affect the volatile organic compound profile of the berries Open
In the recent years, due to the climate change and the effects of greenhouse gases average temperatures are increasing. Grapes cultivated in Mediterranean areas are exposed to high temperatures especially during the late growing season and…
View article: Development of a Sensor Node for Remote Monitoring of Plants
Development of a Sensor Node for Remote Monitoring of Plants Open
The appraisal of stress in plants is of great relevance in agriculture and any time the transport of living plants is involved. Wireless sensor networks (WSNs) are an optimal solution to simultaneously monitor a large number of plants in a…
View article: Short-Term Responses of Apple Fruit to Partial Reoxygenation during Extreme Hypoxic Storage Conditions
Short-Term Responses of Apple Fruit to Partial Reoxygenation during Extreme Hypoxic Storage Conditions Open
The short-term (24 h) responses of apple fruit (cv. 'Granny Smith') to a shift in the oxygen concentration from 0.4 to 0.8 kPa, a protocol applied in the dynamic controlled atmosphere (DCA) storage technique, have been studied. Metabolomic…
View article: Effects of treatments with ozonated water in the vineyard (cv Vermentino) on microbial population and fruit quality parameters
Effects of treatments with ozonated water in the vineyard (cv Vermentino) on microbial population and fruit quality parameters Open
Ozone (O 3 ) is currently employed in wineries as a sanitizing agent and is used to control microbial growth and infection. This molecule decomposes spontaneously to oxygen upon application and the use of ozonated water can represent an al…
View article: Metabolic Responses to Low Temperature of Three Peach Fruit Cultivars Differently Sensitive to Cold Storage
Metabolic Responses to Low Temperature of Three Peach Fruit Cultivars Differently Sensitive to Cold Storage Open
Refrigerated storage is widely applied in order to maintain peach quality but it can also induce chilling injuries (CIs) such as flesh browning and bleeding, and mealiness. Peach fruit from three cultivars (‘Red Haven’, RH, ‘Regina di Lond…
View article: Extreme Hypoxic Conditions Induce Selective Molecular Responses and Metabolic Reset in Detached Apple Fruit
Extreme Hypoxic Conditions Induce Selective Molecular Responses and Metabolic Reset in Detached Apple Fruit Open
The ripening physiology of detached fruit is altered by low oxygen conditions with profound effects on quality parameters. To study hypoxia-related processes and regulatory mechanisms, apple (Malus domestica, cv Granny Smith) fruit, harves…