Share

Fresh-cut ready-to-eat green bell peppers. 1. Influence of internal atmosphere and storage temperature on some physical indexes of the quality.

Peperoni verdi di IV gamma. 1. Influenza dell'atmosfera e della temperatura di conservazione su alcuni indicatori fisici della qualità.

Author(s) : SENESI E., PRINZIVALLI C., SALA M.

Type of article: Article

Summary

The paper deals with the first part of research aimed to find the best preserving conditions and the shelf-life of fresh-cut ready-to-eat green bell peppers. The results show that the use of the modified atmosphere doesn't improve significantly the product quality. The fresh-cut bell peppers are sensitive to chilling damage, even if this damage can be detected only by visual inspection performed by a trained technician. The storage temperature of 8 deg C doesn't influence the maintenance of the colour and texture so it is considered more suitable to assure good stability of the product. The shelf life of fresh-cut green bell peppers is at least seven days.

Details

  • Original title: Peperoni verdi di IV gamma. 1. Influenza dell'atmosfera e della temperatura di conservazione su alcuni indicatori fisici della qualità.
  • Record ID : 1999-3693
  • Languages: Italian
  • Source: Rev. Ferment. Ind. aliment. - vol. 37 - n. 372
  • Publication date: 1998/07
  • Document available for consultation in the library of the IIR headquarters only.

Links


See the source

Indexing