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Quality and physiological changes of film packaged "malvasio" mandarins during long-term storage.

Author(s) : D'AQUINO S., ANGIONI M., SCHIRRU S., et al.

Type of article: Article

Summary

Malvasio mandarins were packaged in fibreboard cartons using three different plastic films: film A (the least permeable), film B (medium permeability) and film C (perforated). Fruits were stored for 6 or 12 weeks at 4 °C plus 1 week at 20 °C and 75% relative humidity (shelf life). Film C had only a slight influence on quality maintenance. Films A and B preserved visual appearance and inhibited weight loss. Chemical and sensory quality of wrapped fruits were substantially similar to controls, when kept at 4 °C, while nutritional and taste characteristics deteriorated severely upon transfer to shelf-life conditions. The best results were achieved with fruit sealed with film B and unwrapped at the end of cold storage.

Details

  • Original title: Quality and physiological changes of film packaged "malvasio" mandarins during long-term storage.
  • Record ID : 2002-1913
  • Languages: English
  • Source: Lebensm.-Wiss. Technol. - vol. 34 - n. 4
  • Publication date: 2001

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