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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 a 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 the weight loss, soluble solid content, pH, color 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., & D'Anna F. (2018). Effects of packaging on shelf-life and quality of minimally processed fennel. ACTA HORTICULTURAE, 1209, 325-328 [10.17660/ActaHortic.2018.1209.47].
| Data di pubblicazione: | 2018 | |
| Titolo: | Effects of packaging on shelf-life and quality of minimally processed fennel | |
| Autori: | ||
| Citazione: | Miceli A., Moncada A., & D'Anna F. (2018). Effects of packaging on shelf-life and quality of minimally processed fennel. ACTA HORTICULTURAE, 1209, 325-328 [10.17660/ActaHortic.2018.1209.47]. | |
| Rivista: | ||
| Digital Object Identifier (DOI): | http://dx.doi.org/10.17660/ActaHortic.2018.1209.47 | |
| 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 a 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 the weight loss, soluble solid content, pH, color 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. | |
| Settore Scientifico Disciplinare: | Settore AGR/04 - Orticoltura E Floricoltura | |
| Appare nelle tipologie: | 1.01 Articolo in rivista |
File in questo prodotto:
| File | Descrizione | Tipologia | Licenza | |
|---|---|---|---|---|
| 2018 EFFECTS OF PACKAGING ON SHELF-LIFE AND QUALITY OF MINIMALLY PROCESSED FENNEL.pdf | Post-print | Administrator Richiedi una copia |
http://hdl.handle.net/10447/423177
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