|Tipo di tesi||Tesi di laurea magistrale|
|Autore||RAIMONDI, SHARON CATRIN|
|Titolo||Studio di varietà locali di pera e del “Savurett” attraverso approcci analitici e sensoriali|
|Titolo in inglese||Study of local varieties of pear and "Savurett" through analytical and sensory approaches|
|Struttura||Dipartimento di Scienze della Vita|
|Corso di studi||CONTROLLO E SICUREZZA DEGLI ALIMENTI (D.M.270/04) (RE)|
|Data inizio appello||2021-12-09|
|Disponibilità||Embargo di 3 anni|
|Data di rilascio||2024-12-09|
La regione Emilia-Romagna presenta delle aree agricole svantaggiate soprattutto per questioni pedoclimatiche e di disponibilità irrigua, poco competitive per la produzione di fruttiferi di moderne varietà ad elevato pregio commerciale. Viceversa, le medesime aree risultano l’habitat ideale per varietà di fruttiferi locali che si caratterizzano per i valori colturali, alimentari e un radicato legame con le procedure di trasformazione tradizionali attuate per l’ottenimento di prodotti tipici.
The Emilia-Romagna region has disadvantaged agricultural areas especially for pedoclimatic issues and irrigation availability, which makes them uncompetitive for the production of fruit trees of modern varieties with high commercial value. Conversely, the same areas are the ideal habitat for varieties of local fruit which are characterized by having a cultural, food value and a deep-rooted link with traditional processing and / or transformations aimed at obtaining typical products. The aim of this thesis is to obtain an analytical and sensory characterization of the pear cultivars of the Reggio Emilia area, such as Angelica and Spalér, and of a typical local transformation product, the "Savurett". This thesis is part of a broader regional development project, called "VALORFRUIT" (RDP 2014-2020), which aims to enhance and characterize the local fruit biodiversity of apple and pear in order to improve the economic performance of farms located in disadvantaged areas. As for the chemical-physical profile of the fresh product, Spalér pears of different origins and Angelica pear were analyzed, using the Abate Fetel pear as a reference cultivar. The chemical-physical characterization includes the quantification of sugars and organic acids by HPLC, the content of total polyphenols, the polyphenol-idase activity and routine analysis. In the case of the processed product, on the other hand, "Savurett" from different farms and restaurateurs were analyzed, including an experimental product obtained in the laboratory. The fresh and processed samples were also subjected to sensory evaluation carried out by a panel of tasters specially trained and subsequently selected. For this purpose, pears of the Abate Fetel and Williams varieties and three jams of well-known brands were used. The parameters analyzed, in particular those of a sensory nature, showed significant differences between the varieties of pears most widespread on the market and those under study and between commercial jams and typical products of the territory. These results could be exploited for marketing operations that allow an outlet of the products being valued on a wider market.