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Modifications de la qualité et de la physiologie des mandarines "malvasio" emballées sous film lors de l'entreposage de longue durée.

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

Auteurs : D'AQUINO S., ANGIONI M., SCHIRRU S., et al.

Type d'article : Article

Résumé

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.

Détails

  • Titre original : Quality and physiological changes of film packaged "malvasio" mandarins during long-term storage.
  • Identifiant de la fiche : 2002-1913
  • Langues : Anglais
  • Source : Lebensm.-Wiss. Technol. - vol. 34 - n. 4
  • Date d'édition : 2001

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