Share

Quality maintenance of fennel as a fresh-cut product.

Mantenimento della qualità del finocchio come prodotto della IV gamma.

Author(s) : SALCINI M. C., TARMATI L., MASSANTINI R.

Type of article: Article

Summary

The aim of this research was to give suggestions on prolonging the shelf life of fennel as a "ready to eat" vegetable. Sliced fennel was placed in trays packaged with two different polyester films, while sliced fennel packed in perforated film was used as control, and kept at 4 °C (RH 85%) for 9 days. The respiration rate, weight loss and colour changes were evaluated. Panel tests were also carried out.

Available documents

Format PDF

Pages: 256-261

Available

  • Public price

    20 €

  • Member price*

    15 €

* Best rate depending on membership category (see the detailed benefits of individual and corporate memberships).

Details

  • Original title: Mantenimento della qualità del finocchio come prodotto della IV gamma.
  • Record ID : 2006-0309
  • Languages: Italian
  • Source: Rev. Ferment. Ind. aliment. - vol. 44 - n. 445
  • Publication date: 2005/03

Links


See other articles in this issue (1)
See the source

Indexing