Search Results (4)

Bergamot was traditionally grown for its essential oil, but recently, the juice’s health benefits have increased consumer demand. The need to understand how fruit characteristics change during growth and ripening is essential for optimizing the yield and market attractiveness in order to select the best harvest time, understanding when the fruits have reached the best quality and carpometric characteristics. Currently, the knowledge on this topic is very limited. The aim of this study was to evaluate the ripening changes in Fantastico and Femminello bergamot cultivars in the traditional bergamot growing area in the province of Reggio Calabria (Southern Italy). Physico-chemical changes in fruits were evaluated from 200 to 410 days after full flowering (DAFB) through field observations and laboratory evaluations. The fruit drop remained low up to 290 DAFB, while the fruit weight increased to 350 DAFB. By mid-December, the peel of both cultivars had turned completely yellow. The juice yield progressively increased up to 260 DAFB, maintained levels higher than 50% for another two months and then decreased. To maximize quantitative production, the harvest should not occur before 260 DAFB for the Femminello cultivar and 290 DAFB for the Fantastico cultivar. However, delaying the harvest beyond 350 DAFB is not recommended, as it results in significantly reduced yields. The period between 260 and 320 DAFB also appears to be the ideal time for enhancing the qualitative characteristics of bergamot fruits. Full article

Citrus fruits are extensively cultivated worldwide, with Italy and Spain being major producers. In Southern Italy, particularly in Reggio Calabria, a typical citrus fruit is produced, namely, bergamot (Citrus bergamia Risso et Poiteau), known for its mysterious origins and exceptional quality essential oil protected by the EU’s PDO (Protected Designation of Origin) designation. Despite historical challenges, bergamot has regained prominence for its nutraceutical potential, especially its flavonoid-rich juice, offering significant health benefits. However, little attention has been paid to understanding the qualitative and quantitative differences of bergamot juice in Calabrian production areas. For this reason, this work aims to investigate the quality characteristics of bergamot juice produced in different areas of Calabria sites. The results showed the best quality attributes of bergamot fruits harvested in the PDO area. In particular, higher levels of total soluble solids, stable acidity, and higher juice were found. In addition, higher contents of ascorbic and citric acids, which are nutritionally valuable and tasteful, were found. The phenolic profile, characterized by the key compounds of bergamot, highlighted the better nutraceutical potential of the fruit grown in the PDO area. Full article

The purpose of this study was to select the best green extraction technique to recover the bioactive compounds in Calabrian Bergamot waste (Pomace). Different experimental variables such as solvent, time, and temperature were tested and the main physicochemical characteristics and antioxidant activity and constituents, such as total flavonoids, individual flavonoids, and limonoids (UHPLC-DAD) were analyzed. Later, the best extraction methodology was applied to characterize the individual portions that compose the bergamot pomace (albedo/pulp, seeds, and juice) of three different Calabrian cultivars: Fantastico, Femminello, and Castagnaro. Results of this study evidence that bergamot waste possesses a high antioxidant content that can be potentially used for further applications in the food industry. Full article

Reggio Calabria province (South Italy) is known for being almost the only area of cultivation of the bergamot fruit, grown principally for its essential oil, but today much studied for the health benefits of its juice. The biometrics and physico-chemical properties of the three (Citrus bergamia Risso) existing genotypes namely Castagnaro, Fantastico and Femminello were studied during fruit ripening from October to March. Castagnaro cultivar had the biggest and heaviest fruit during this harvest period. °Brix (7.9–10.0), pH (2.2–2.8) and formol number (1.47–2.37 mL NaOH 0.1 N/100 mL) were shown to be influenced by both the genotype and harvest date. Titratable acidity (34.98–59.50 g/L) and vitamin C (ascorbic acid) (341–867 g/L) decreased during fruit ripening. The evolution of flavonoids such as neoeriocitrin, naringin, neohesperidin, brutieridin and melitidin was studied both in bergamot juice and in the bergamot cloudy juice which is the aqueous extract of bergamot during fruit processing. Bergamot cloudy juice contained a higher quantity of flavonoids compared to the juice. This study gives important information regarding the cultivar and the harvest date for producers who want to obtain the highest juice quantity or the highest juice quality from the bergamot fruit. Full article