Productivity, chemical composition and sensory quality of “Martaínha” chestnut variety treated with Silicon

Carneiro-Carvalho, Andreia; Vilela, Alice; Ferreira‐Cardoso, J.; Marques, Tiago; Anjos, Rosário; Gomes-Laranjo, José; Pinto, Teresa

doi:10.1080/19476337.2019.1579757

Cited by 10 publications

(4 citation statements)

References 25 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…For example, fruits from the Portuguese cultivar "Judia" are the largest, with a calibre of about 50-60 fruits kg −1 , and fruits from "Longal" are around 70-80 fruits kg −1 , but are easier to peel and conserve, and have a good flavour [10]. The "Martaínha" is better adapted and is an economically important chestnut variety, due to its precocity and its technological properties [11].…”

Section: Introductionmentioning

confidence: 99%

Climate Change Projections for Bioclimatic Distribution of Castanea sativa in Portugal

et al. 2022

View full text Add to dashboard Cite

The chestnut tree is an important forestry species worldwide, as well as a valuable food resource. Over recent years, Portugal has shown an increasing trend in chestnut tree area, as well as increases in production, hinting at the socioeconomic relevance of this agro-forestry species. In this study, bioclimatic indices are applied to analyse the spatial distribution of chestnut trees in mainland Portugal, namely growing degree days (GDD; 1900–2400 °C), annual mean temperature (AMT; 8–15 °C), summer days with maximum temperature below 32 °C (NTX), and annual precipitation (PRE; 600–1600 mm). These indices are assessed for the baseline (IBERIA01, 1989–2005) and future climates (EURO-CORDEX: 2021–2040, 2041–2060, and 2061–2080) under two forcing pathways (RCP4.5 and RCP8.5), also taking into account the chestnut tree land cover. For the baseline, the GDD showed only 10% suitability for chestnut tree cultivation in southern Portugal, whereas much higher values are found in the north of the country, and at higher altitudes (50–90%). For the AMT, higher elevation areas in northern Portugal show almost 100% suitability. Concerning NTX, the suitability reduces from the west (100–90%) to the east (40%). Regarding PRE, the suitability is heterogeneous throughout the territory, with areas under 50%. A new Chestnut Suitability Index (CSI) was then computed, which incorporates information from the four previous indices. The CSI reveals a suitability ranging from 100 to 75% in the north, while central and southern Portugal show values from 25 to 50%. For future climates, a progressive reduction in CSI was found, particularly for RCP8.5 and in the long-term period. Changes in bioclimatic conditions may restrict the 100% suitability to a narrow area in the north of the country. These reductions in chestnut bioclimatic suitability may have socio-economic and ecological implications for the management of the important agro-forestry species.

show abstract

Section: Introductionmentioning

confidence: 99%

Climate Change Projections for Bioclimatic Distribution of Castanea sativa in Portugal

et al. 2022

View full text Add to dashboard Cite

show abstract

“…The attributes analyzed were, among others, taste, sweetness, aroma, and texture. In 2010, Castro-Vázquez [ 100 ], and Carneiro-Carvalho [ 101 ], 2019, also used the QDA method. The first [ 100 ] evaluated the quality of chestnut honey using a 0 to 10 to rate the intensity of each attribute.…”

Section: Methods and Sensory Lexicons Used On Chestnut Sensory And Qu...mentioning

confidence: 99%

“…In this case, the scales were delimited by the terms “weak” and “strong”. In the second study [ 101 ] randomly harvested chestnuts after different treatments were applied to them while they were still on the mother tree. To quantify the sensory attributes, the tasters used a structured scale from 1 (less intense) to 5 (most intense) points, according to the ISO 4121 reference [ 102 ].…”

Section: Methods and Sensory Lexicons Used On Chestnut Sensory And Qu...mentioning

confidence: 99%

Sweet Chestnut (Castanea sativa Mill.) Nutritional and Phenolic Composition Interactions with Chestnut Flavor Physiology

Santos

Pinto

Vilela

2022

Foods

Self Cite

View full text Add to dashboard Cite

The European chestnut (Castanea sativa Mill.), is an environmentally and economically important species in Europe, mainly for fruit production. The chestnut fruit is well-known for its nutritional properties, namely its high concentration of carbohydrates (starch) and its low-fat content, as well as being one of the few fruits that do not contain gluten. Due to its chemical and nutritional characteristics beneficial to health, the sweet chestnut is a food recommended at different levels. The biochemistry of the mouth and nose of a human being is very complex. However, understanding the different interactions between the biochemistry of our sensory organs and food helps us to comprehend certain concepts, such as flavor and how it is involved in the sensory evaluation of the chestnuts. For the selection of high-quality products, it is necessary to develop reliable methods both from a qualitative and sensory point of view, and chestnut is a fruit with unique sensory characteristics that can be used in various gastronomic dishes, from main courses to desserts.

show abstract

“…NIR spectroscopy has been successfully used to correlate different quality indices, such as acidity, ascorbic acid, soluble sugar content, dry matter, sensory characteristics for various vegetables, and fruits [27][28][29]. Several studies consider the sensory and chemical analysis of different chestnut cultivars [30][31][32][33][34][35][36][37][38] or other foods [39][40][41][42]. Nevertheless, no literature is available on the data fusion of sensory attributes or Fourier-transform Near-Infrared (FT-NIR) spectral data.…”

Section: Introductionmentioning

confidence: 99%

Chestnut Cultivar Identification through the Data Fusion of Sensory Quality and FT-NIR Spectral Data

Corona

Frangipane

Moscetti

et al. 2021

Foods

View full text Add to dashboard Cite

The world production of chestnuts has significantly grown in recent decades. Consumer attitudes, increasingly turned towards healthy foods, show a greater interest in chestnuts due to their health benefits. Consequently, it is important to develop reliable methods for the selection of high-quality products, both from a qualitative and sensory point of view. In this study, Castanea spp. fruits from Italy, namely Sweet chestnut cultivar and the Marrone cultivar, were evaluated by an official panel, and the responses for sensory attributes were used to verify the correlation to the near-infrared spectra. Data fusion strategies have been applied to take advantage of the synergistic effect of the information obtained from NIR and sensory analysis. Large nuts, easy pellicle removal, chestnut aroma, and aromatic intensity render Marrone cv fruits suitable for both the fresh market and candying, i.e., marron glacé. Whereas, sweet chestnut samples, due to their characteristics, have the potential to be used for secondary food products, such as jam, mash chestnut, and flour. The research lays the foundations for a superior data fusion approach for chestnut identification in terms of classification sensitivity and specificity, in which sensory and spectral approaches compensate each other’s drawbacks, synergistically contributing to an excellent result.

show abstract

Productivity, chemical composition and sensory quality of “Martaínha” chestnut variety treated with Silicon

Cited by 10 publications

References 25 publications

Climate Change Projections for Bioclimatic Distribution of Castanea sativa in Portugal

Climate Change Projections for Bioclimatic Distribution of Castanea sativa in Portugal

Sweet Chestnut (Castanea sativa Mill.) Nutritional and Phenolic Composition Interactions with Chestnut Flavor Physiology

Chestnut Cultivar Identification through the Data Fusion of Sensory Quality and FT-NIR Spectral Data

Contact Info

Product

Resources

About