The pericarp browning and postharvest microbiological decay of litchi fruit (Litchi chinensis Sonn cv Kwai Mai) significantly reduce its commercial potential in the fresh market. In this study, different combinations of modified atmosphere packaging (MAP) were applied at 5 ± 1 °C based on the use of natural gases that are innocuous to human health and an alternative to commercially adopted sulfur dioxide (SO₂) treatment. The results showed that control fruits, after 6 days of storage, begin to show the first symptoms of decay, revealed by the appearance of lesions and microbial infections determined by total mesophilic microorganisms and molds. This is not the case in the MAP-treated fruits and the MAP 3-treated (5% O₂ + 20% CO₂ + 75% N₂) fruits that show the best results. The control fruits, moreover, turned completely brown by the end of the storage period. The MAP 3 treatment was the most effective in preventing browning and the loss of the red pericarp color and vitamin content and in maintaining acceptable SSC/TA levels and flavor. In addition, a microbiological analysis revealed that all the MAP-treated litchi fruits did not harbor undesirable microorganisms during the entire cold storage period. In conclusion, the MAP 3 conditions delayed pericarp browning and maintained the better organoleptic quality of litchi fruits.

This study explores the potential of Maiorca wheat malt as an alternative ingredient in beer production, investigating its impact on the brewing process and beer quality at different recipe contents (50 %, 75 %, 100 %). The study encompasses a comprehensive analysis of key malt parameters, revealing Maiorca malt's positive influence on maltose, glucose, filterability, extract, free amino nitrogen, and fermentability. Notably, the malt exhibited heightened levels of α-amylase and β-amylase enzymes compared to conventional commercial malt. Furthermore, the analysis of aroma compounds and subsequent sensory evaluations unveiled a significant correlation between the proportion of Maiorca malt in the formulation and intensified estery, fruity, malty, honey, complemented by a reduction in attributes such as aromatic compounds, phenolic, yeasty, sulfury, oxidized, and solvent-like odors. This research underscores the favorable contribution of Maiorca wheat malt to enhancing both the brewing process and final beer quality, highlighting its potential as an innovative ingredient in brewing practices.

Loquat fruits, highly valued by consumers for their characteristic aroma and pleasant taste, have a short post-harvest life and are susceptible to mechanical damage, loss of firmness, and initial organoleptic characteristics. The aim of this work was to develop a drying method suitable for storing loquat fruits in polyamide/polyethylene (PA/PE) bags containing two gaseous mixtures (treatments): MAPN₂ (100% N₂) and MAPP (21% O₂ and 0.04% CO₂), at room temperature (20 ± 1 °C) for at least 2 months. The effects of these conditions on the physico-chemical, microbiological, proximate, and sensory properties of fruit stored over a 50-day time interval were studied. The results showed that convective tray dehydration treatment at 70° for 12 h had good drying efficiency for loquat slices. In addition, the MAPN₂ packaging limited the browning of the slices, keeping the microbial groups below the detection limits, with a clear positive effect on some minerals and vitamins, which were higher in concentration compared to the MAPP-packed samples. From an applicative point of view, the tray drying method for loquat fruits is useful on a small scale but could also be easily industrialized.

Beer is one of the oldest and most popular alcoholic beverages and is currently consumed worldwide. The various components used in the brewing process have a physiological impact on the consumer and current research aims to improve its technological and functional properties through the addition of natural compounds (plants or mushrooms). In this work, the addition of two different amounts (5 and 10 g/L) of Pleurotus eryngii var. eryngii in powder form added at different production stages (PRE and POST alcoholic fermentation) showed the improvement in yeast viability during the alcoholic fermentation, increased the alcoholic content, and improved the sensorial profile. Regarding the organoleptic profile in the experimental samples, cocoa/chocolate and mushroom aromas were found and the samples PRE10 and POST5 received the best ratings with respect to all evaluated parameters.

Non-Saccharomyces yeasts have recently garnered significant interest in oenology. When co-inoculated with Saccharomyces cerevisiae, they contribute to the improvement of wine quality from a sensory point of view. In the present study, a group of yeasts previously isolated from manna and honey by-products were subjected to a genotypic identification. The D1/D2 variable domains of the 26-sRNA gene and the ITS region of the 5.8S gene were sequenced. Additionally, a differentiation of strains was carried out by RAPD-PCR. All strains underwent in vitro screening. Subsequently, a micro-vinification experiment was conducted, focusing on strains with favourable technological characteristics: Lachancea thermotolerans, Starmerella lactis-condensi, and Candida oleophila. These strains were sequentially inoculated alongside a control strain of Saccharomyces cerevisiae. Technological screening revealed that some strains exhibited limited H₂S production, ethanol tolerance (up to 8% v/v), resistance to potassium metabisulphite (200 mg/L), osmotic stress tolerance (up to 320 g/L of glucose), and copper resistance (on average 5 mM). The findings from this study can guide the selection of new starters and co-starters for regional wine production.