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?

IF 3.6 2区农林科学 Q2 CHEMISTRY, APPLIED

Plant Foods for Human Nutrition Pub Date : 2025-07-08 DOI:10.1007/s11130-025-01386-9

Antonella Gori, Luana Beatriz Dos Santos Nascimento, Mauro Centritto, Anatoly Petrovich Sobolev, Francesca Alderotti, Cecilia Brunetti

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Abstract

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.

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意大利古梨（Pyrus communis L.）营养成分的变化采摘后储藏的“Zingara”：越成熟越好吗？

“Zingara”梨是一种古老而被忽视的意大利品种，由于其果肉坚硬、苦味和涩味，传统上要么煮熟，要么在收获后成熟后食用。本研究研究了Zingara梨在收获后6个成熟期（S1-S6）的理化特性、营养和营养保健品特征以及抗氧化活性。果皮颜色从黄色（S1）过渡到橙色（S3）和棕色（S6），而果肉在S5变暗。褐变与酚氧化和苹果酸含量降低有关。早熟阶段（S1-S3）果实酸度较高，生物活性物质丰富，抗氧化活性最高，果皮总酚含量（TPC）高于果肉。相反，后期（S4-S6）表现出更甜的味道和更高的pH值，同时生物活性物质下降。这些发现突出了“Zingara”梨的双重价值：早期具有很高的营养潜力，后期具有增强的感官品质。这项研究强调了重新发现像“Zingara”这样的古老品种对现代功能食品和可持续农业的重要性。

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来源期刊

Plant Foods for Human Nutrition 工程技术-食品科技

CiteScore

6.80

自引率

7.50%

发文量

审稿时长

12-24 weeks

期刊介绍： Plant Foods for Human Nutrition (previously Qualitas Plantarum) is an international journal that publishes reports of original research and critical reviews concerned with the improvement and evaluation of the nutritional quality of plant foods for humans, as they are influenced by: - Biotechnology (all fields, including molecular biology and genetic engineering) - Food science and technology - Functional, nutraceutical or pharma foods - Other nutrients and non-nutrients inherent in plant foods