Rind disorders in early cultivars of lemon fruits cause serious economic losses at market since these lemons are very sensitive to develop rind pitting during postharvest. Therefore, the aim of this study was to determine the involvement of ethylene and polyamines (PAs) in rind pitting of 'Fino' lemons grown with an intensive fertigation (IF) and standard fertigation (SF). Results after degreening treatment showed that lemons harvested from the IF system had ca. 48 %, 3.5-fold, 2.5-fold and 28 % more respiration rate, ethylene production, free and total 1-aminocyclopropane-1-carboxylic acid (ACC), respectively, than SF lemons. Furthermore, the concentrations of spermidine and spermine were ca. 30 % lower in IF lemons compared to SF ones, without differences in putrescine levels. After 7 days of storage at 8 °C, the highest values of rind pitting incidence and severity of damage were found in IF lemons. It was observed that lemons with rind pitting harvested from the IF system had the highest concentration of free-ACC and total-ACC, whereas the spermine content was ca. 3-fold higher in fruits without rind pitting independently of the fertigation system. Thus, the results showed that ethylene can be considered as a marker for the lemon fruit susceptibility to suffer rind pitting, while PAs have a protective role.

Sustainable Mediterranean aquaculture requires reducing fishmeal (FM) and fish oil (FO) use without compromising product quality. This study evaluated the effects of three isoenergetic and isoproteic diets—control fishmeal (FM), processed animal protein diet (PAP), and an alternative diet containing insect meal and microbial biomass (ALT)—on the physical, chemical and sensory properties of gilthead sea bream (Sparus aurata) at two catch weights (300 and 800 g). Texture and cooking weight loss were largely unaffected by diet, whereas PAP and ALT increased post-cooking yellowness and chroma. PAP showed the highest content of sweet and total free amino acids (FAAs), while umami FAAs remained unchanged. Gas chromatography identified 55 volatile organic compounds (VOCs), dominated by terpenes (49–54%, significantly higher in PAP and ALT), although lipid oxidation markers were similar. Sensory analysis revealed higher post-cooking chewiness and hardness in ALT, and enhanced umami for both alternative feeds. Consumer testing (n = 81) yielded high acceptance scores (>5/11-point scale) across treatments, with PAP scoring higher for oily flavor, textural oiliness, and aftertaste—an effect potentially linked to fatty acid composition rather than total fat content. Overall, replacing FM with PAP or ALT offers a sustainable feed strategy that preserves filet quality and consumer appeal.

Fish is recommended in early childhood mainly because of its omega-3 fatty acid content. However, it can be a source of metal(loid)s, which pose a health risk. The main objective of this study was to conduct a literature review on metal(loid) levels in pureed baby foods (PBFs). To support and contextualize the information obtained on fish-based PBFs, an evaluation of the labelling information on fish-based PBFs marketed in Spain was carried out. Fish-based PBFs accounted for only 12.04% to 13.13% of the total supply of PBFs, with a fish content around 8%, revealing a nutritional deficiency. According to the studies reviewed (n = 11), fish-based PBFs had the highest levels of As and Hg, which should be minimized.