Ricerc@Sapienza

The use of kiwifruit juice as a source of metal-reducing and stabilizing agents for the production of gold nanoparticles (AuNPs) was investigated. The reaction was carried out in batch by mixing appropriate amounts of kiwifruit juice and gold(III) chloride solution. The formation of AuNPs was monitored by measuring the intensity of the surface plasmon resonance (SPR) band of gold. The effects of temperature (20-60 °C), pH (8-12) and gold-to-polyphenol ratio (GPR) were investigated.

This study aimed to evaluate the possibility to utilize portable hyperspectral devices in order to perform fast, reliable,
low cost and robust monitoring of kiwifruits ripening both in field and/or in processing storage facilities. This
determination is of great interest, not only to assess kiwi taste according to market requirement, but also to set up
efficient handling and conservation strategies avoiding loss of product. To reach these goals two different sensing units

Green-fleshed kiwifruit is worldwide appreciated for its flavor and macronutrients that are related to its physiological
development. Fruit ripe stage for harvesting does not correspond to an optimal edible condition due to
firmness/acidity pome characteristics; this is overcome with postharvest fruit processing. To describe the metabolic
pathways/molecular effectors underlying Actinidia deliciosa cv. Hayward pome physiological development,
kiwifruits were harvested at four growth stages (from fruit set to physiological maturity), and corresponding