The research project will be addressed to the identification and characterization of local varieties with the support of technicians belonging to different local agricultural organizations. These products will be characterized from the physiologic, morphologic, chemical, biochemical and physical point of view. In addition, nutritional and functional properties, i.e. vitamin and antioxidant content, will be determined. The second phase of the research will be more properly focused on the effects of processing on the quality of the fruit derivatives. For this purpose fruit and vegetable varieties chosen on the basis of their average chemical composition and functional properties will be processed into puree, dried, cooked or frozen products. Such derivatives will be analyzed for the content in natural antioxidants and for the overall antioxidant properties, immediately after the processing operations and during storage. Thus, it will be possible to evaluate the evolution of their compositional and functional properties as well as to predict their shelf-life.

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