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Evaluation of the overall quality of minimally processed modified-atmosphere packaged vegetables in a TTT-PPP study.

Author(s) : KETELEER A., RUTTEN J., VANGHEEL G., TOBBACK P.

Summary

Several simultaneously occuring deterioration processes lead to quality loss of minimally processed vegetables stored under modified atmospheres. Which process eventually will determine the end of the shelf-life depends upon the external storing conditions, as well as upon the internal product properties. Shelf-life evaluation in a time-temperature-tolerance (TTT)-product-processing-package (PPP) study therefore requires the simultaneous measurement of different parameters, related to the different deterioration processes that can occur and cause quality loss. A case study with endive was described. It was concluded that when studying the effect of external factors upon storability of minimally processed endive, the physiological-biochemical product characterization reflects very well the sensorial quality of the product.

Details

  • Original title: Evaluation of the overall quality of minimally processed modified-atmosphere packaged vegetables in a TTT-PPP study.
  • Record ID : 1996-2902
  • Languages: English
  • Source: The post-harvest treatment of fruit and vegetables. Modified atmosphere packaging. Proceedings COST 94.
  • Publication date: 1992/10/01
  • Document available for consultation in the library of the IIR headquarters only.

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