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Use of low temperatures for quality maintenance of minimally processed artichokes.

Basse temperature per mantenere la qualità in carciofo parzialmente lavorato.

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

Type of article: Article

Summary

The aim of this research was to give suggestions on prolonging the shelf-life of artichokes as fresh products and "ready to eat" vegetables. Sliced artichokes were placed in trays packaged with two different polyester films (MAP), while a sliced artichoke packed in perforated film was used as control, and kept at 4°C plus or minus 1°C (RH 85% plus or minus 3%) for 7 days. Respiration rate, weight loss and colour changes were evaluated. Different panel tests were also carried out. Wound-induced stress due to peeling, cutting, and slicing highly affected the physiological responses like respiration rate, ethylene production, enzymatic browning, and dehydration. It was noted that weight loss of fresh cut artichoke kept in perforated film was about and 3% after 7 days. After cold storage, the artichoke stored in modified atmosphere packaging showed good quality attributes, no weight loss and no off flavours.

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Pages: 873-880

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Details

  • Original title: Basse temperature per mantenere la qualità in carciofo parzialmente lavorato.
  • Record ID : 2007-2692
  • Languages: Italian
  • Source: Rev. Ferment. Ind. aliment. - vol. 46 - n. 472
  • Publication date: 2007/09

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