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EnglishFennel is not a widespread product among minimally processed vegetables, due to the fast deterioration mainly caused by browning of the cut surfaces, even during cold storage. In order to extend the shelf-life of fresh-cut fennel, the influence of different packaging techniques was studied. Sliced fennel, dipped in citric acid solution (0.5 %), was placed in polystyrene trays, sealed with PE film or vacuum packaged in PE bags and stored up to 14 days at 4°C. During this period weight loss, soluble solid content, pH, colour and firmness were evaluated. Minimally processed fennel packed in sealed trays and cold-stored at 4°C, extended its shelf life to 14 days maintaining acceptable quality. Fennel stored in vacuum packaging showed a lower weight loss but had severe alterations of flavour that led to loss of marketability after only 7 days.
Miceli, A., Moncada, A., Vetrano, F., & D'Anna, F. (2014). Effect of packaging on quality of minimally processed fennel. CARPATHIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 6(2), 58-62.
| Data di pubblicazione: | 2014 |
| Titolo: | Effect of packaging on quality of minimally processed fennel |
| Autori: | |
| Citazione: | Miceli, A., Moncada, A., Vetrano, F., & D'Anna, F. (2014). Effect of packaging on quality of minimally processed fennel. CARPATHIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 6(2), 58-62. |
| Rivista: | |
| Abstract: | Fennel is not a widespread product among minimally processed vegetables, due to the fast deterioration mainly caused by browning of the cut surfaces, even during cold storage. In order to extend the shelf-life of fresh-cut fennel, the influence of different packaging techniques was studied. Sliced fennel, dipped in citric acid solution (0.5 %), was placed in polystyrene trays, sealed with PE film or vacuum packaged in PE bags and stored up to 14 days at 4°C. During this period weight loss, soluble solid content, pH, colour and firmness were evaluated. Minimally processed fennel packed in sealed trays and cold-stored at 4°C, extended its shelf life to 14 days maintaining acceptable quality. Fennel stored in vacuum packaging showed a lower weight loss but had severe alterations of flavour that led to loss of marketability after only 7 days. |
| URL: | http://chimie-biologie.ubm.ro/carpathian_journal/Vol%206%282%29%202014.pdf |
| Settore Scientifico Disciplinare: | Settore AGR/04 - Orticoltura E Floricoltura |
| Appare nelle tipologie: | 1.01 Articolo in rivista |
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