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Le poivron vert prêt à l'emploi fraîchement coupé. 1. Influence de l'atmosphère interne et de la température d'entreposage sur des indices physiques de la qualité.

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

Auteurs : SENESI E., PRINZIVALLI C., SALA M.

Type d'article : Article

Résumé

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.

Détails

  • Titre original : Peperoni verdi di IV gamma. 1. Influenza dell'atmosfera e della temperatura di conservazione su alcuni indicatori fisici della qualità.
  • Identifiant de la fiche : 1999-3693
  • Langues : Italien
  • Source : Rev. Ferment. Ind. aliment. - vol. 37 - n. 372
  • Date d'édition : 07/1998
  • Document disponible en consultation à la bibliothèque du siège de l'IIF uniquement.

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