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Dive into the research topics where Maria Giovanna Molinu is active.

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Featured researches published by Maria Giovanna Molinu.


Journal of Agricultural and Food Chemistry | 2009

Immersion of lemons into imazalil mixtures heated at 50°C alters the cuticle and promotes permeation of imazalil into rind wounds.

Antonio Dore; Maria Giovanna Molinu; Tullio Venditti; Guy D'hallewin

The influence of the immersion of lemon fruit in aqueous imazalil (IMZ) mixtures at 25 or 50 degrees C on the deposition and persistence of IMZ within the fruit rind and its effectiveness in controlling postharvest green mold, caused by Penicillium digitatum, was investigated. Concentrations of IMZ in the albedo tissue surrounding deep wounds in the rind were higher than the mean EC50 values for IMZ-resistant strains (1.0 microg *mL(-1)) after immersion of fruit into IMZ mixtures containing 25, 50, or 75 mg* L(-1) heated to 50 degrees C, but not those at 25 degrees C, where fungicide deposition was insufficient. IMZ residue, one day after treatment with 25, 50, or 75 mg* L(-1), was 3, 5, or 7 times higher after treatment at 50 degrees C compared to treatment at 25 degrees C. IMZ residues within the albedo of unwounded fruit treated with 25, 50, or 75 mg* L(-1) at 50 degrees C were 0.8, 1.3, or 2.0 microg * g(-1), respectively, while those similarly treated at 25 degrees C had negligible residues. Residues following treatment at 50 degrees C in the albedo did not decline during storage at 10 degrees C after 60 days. IMZ residues in the flavedo were higher than those in the albedo: after treatment with 25, 50, or 75 mg* L(-1) IMZ, they averaged 1.0, 1.2, or 2.7 microg * g(-1), respectively, after treatment at 25 degrees C, and 5.5, 7.9, or 16.2 microg * g(-1), respectively, after treatment at 50 degrees C. IMZ effectiveness as an eradicant to control green mold improved when it was heated. Green mold was reduced by 22 or 95% after treatment of lemons inoculated 1 h before immersion of lemons in IMZ at 50 mg* L(-1) at 25 or 50 degrees C, respectively. Green mold was reduced by 18 or 61% after treatment of lemons inoculated 1 day after immersion of lemons in IMZ at 50 mg* L(-1) at 25 or 50 degrees C, respectively. Scanning electron microscopy of the rind surface indicated that treatment at 50 degrees C for 2 min also caused ruptures in the cuticle.


Journal of Agricultural and Food Chemistry | 2005

Sodium carbonate treatment induces scoparone accumulation, structural changes, and alkalinization in the albedo of wounded Citrus fruits

Tullio Venditti; Maria Giovanna Molinu; Antonio Dore; Mario Carlo Salvatore Agabbio; Guy D'hallewin


Journal of Food Composition and Analysis | 2014

Reaction time and DPPH concentration influence antioxidant activity and kinetic parameters of bioactive molecules and plant extracts in the reaction with the DPPH radical

Angela Fadda; Maria Serra; Maria Giovanna Molinu; Emanuela Azara; Antonio Barberis; Daniele Sanna


Postharvest Biology and Technology | 2009

Combined effect of curing followed by acetic acid vapour treatments improves postharvest control of Penicillium digitatum on mandarins

Tullio Venditti; Antonio Dore; Maria Giovanna Molinu; Mario Carlo Salvatore Agabbio; Guy D'hallewin


Scientia Horticulturae | 2010

Preharvest aminoethoxyvinylglycine treatments reduce internal browning and prolong the shelf-life of early ripening pears

Salvatore D'Aquino; Mario Schirra; Maria Giovanna Molinu; Marco Tedde; Amedeo Palma


Turkish Journal of Agriculture and Forestry | 2016

Morphological, chemical and genetic diversity of wild myrtle (Myrtus communis L.) populations in Sicily.

Claudio Leto; Ignazio Cammalleri; Salvatore La Bella; Teresa Tuttolomondo; Federico Martinelli; Maria Giovanna Molinu; Maurizio Mulas; Angela Fadda; Sara Melito


Italian Journal of Food Science | 2001

Influence of film wrapping on quality maintenance of Salustiana oranges under shelf-life conditions

Salvatore D'Aquino; Maria Giovanna Molinu; Antonio Piga; Mario Carlo Salvatore Agabbio


1st International Symposium on fig | 1998

MAINTAINING QUALITY ATTRIBUTES OF "CRAXIOU DE PORCU" FRESH FIG FRUIT IN SIMULATED MARKETING CONDITIONS BY MODIFIED ATMOSPHERE

Salvatore D'Aquino; Antonio Piga; Maria Giovanna Molinu; Mario Carlo Salvatore Agabbio; Claudio Papoff


Postharvest Biology and Technology | 2016

Effect of superatmospheric oxygen storage on the content of phytonutrients in ‘Sanguinello Comune’ blood orange

Maria Giovanna Molinu; Antonio Dore; Amedeo Palma; Salvatore D’Aquino; Emanuela Azara; Victor Rodov; Guy D’hallewin


Journal of Agricultural and Food Chemistry | 2017

Microdialysis as a New Technique for Extracting Phenolic Compounds from Extra Virgin Olive Oil

Gianfranco Bazzu; Maria Giovanna Molinu; Antonio Dore; Pier Andrea Serra

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Emanuela Azara

National Research Council

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Guy D'hallewin

National Research Council

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Tullio Venditti

National Research Council

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Amedeo Palma

National Research Council

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