Ana Cristina Agulheiro-Santos

By Miguel Elias, Marta Laranjo, Ana Cristina Agulheiro-Santos and Maria Eduarda Potes

Throughout time, salt (sodium chloride) played an important role in human societies. In ancient times, salt was used as a form of currency and to preserve foods, such as meat and fish. Besides, salt also assumed a major importance as food flavour enhancer. However, excessive salt consumption could result in serious health problems, related with hypertension and cardiovascular diseases, although this might be a controversial topic in the near future. The World Health Organization has made several policy recommendations to reduce salt intake and even implemented some policy approaches in several countries worldwide. Nevertheless, according to the European Food Safety Authority, approximately 75% of the salt we eat is already in the foods we buy. Thus, the best way to assure an effective reduction in salt consumption is to train our taste to the flavour of low-salt foods, although there is still a long way to go from awareness to action. The main goal of this chapter is to review the social and economic importance of salt throughout human history; its role in food preservation, food safety and food sensory evaluation; the impact of salt intake on human health; and the attempts to reduce or replace salt in food.

Part of the book: Salt in the Earth

By Ana Cristina Agulheiro-Santos, Marta Laranjo and Sara Ricardo-Rodrigues

Table grapes are fruits intended for fresh human consumption due to their sensory attributes and nutritional value. The objective of this chapter is to review the existing knowledge about table grapes, including a description of different varieties, with particular emphasis on the new highly appreciated seedless varieties. Following an introductory note on the world distribution and production of table grapes, also considering the impact of climate change, selected varieties of table grapes will be characterized in terms of their physiology, postharvest features, and consumer preferences. A morphological description of each variety, with emphasis on grape skin, grape rachis and grape cluster will be included. A final note on the drying of table grapes into raisins, and the most appropriate varieties for drying, will be given. The major changes occurring throughout the growth, development, and ripening phases of table grapes production will be discussed, regarding both physical (skin color and skin and pulp texture) and chemical (phenolic compounds, sugar content and acidity) parameters, as well as growth regulators.

Part of the book: Grapes and Wine

By Sara Ricardo-Rodrigues, Marta Laranjo, Miguel Elias and Ana Cristina Agulheiro-Santos

Prunus is a genus of trees and shrubs that date to the Eocene. Some species are known for their health benefits and for their exceptional role in international trade. Several Prunus species are widely cultivated all over the world, such as sweet cherry (Prunus avium L.), sour cherry (Prunus cerasus L.), plums (Prunus salicina L.), prunes (Prunus domestica L.), peaches (Prunus persica L.) or almonds (Prunus amygdalus, syn. Prunus dulcis). In this work, we review the most important quality parameters and sensory attributes for the abovementioned main Prunus species. Moreover, we focus on the postharvest challenges that are posed today to producers and retailers, as well as on consumer preferences. Finally, we discuss some new commercialization perspectives considering that the final aim agronomic activity is to produce fruits of good nutritional and sensory quality, with the least environmental impact possible and in a sustainable manner, according to the Sustainable Development Goals (SDGs) of 2030 Agenda of the United Nations.

Part of the book: New Advances in Postharvest Technology