6533b7cffe1ef96bd1259a99
RESEARCH PRODUCT
Effects of packaging on shelf-life and quality of minimally processed fennel
Alessandra MoncadaAlessandro MiceliFrancesca D'annasubject
Browning Cold storage Foeniculum vulgare Fresh-cut Vacuum storagemedia_common.quotation_subjectEnvironmental scienceQuality (business)Settore AGR/04 - Orticoltura E FloricolturaAgricultural engineeringHorticultureShelf lifemedia_commondescription
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.
| year | journal | country | edition | language |
|---|---|---|---|---|
| 2018-08-01 | Acta Horticulturae |