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Physiologie et texture des truffes durant l'entreposage frigorifique.

Physiological and textural response of truffles during low-temperature storage.

Auteurs : MENCARELLI F., MASSANTINI R., BOTONDI R.

Type d'article : Article

Résumé

Truffles (Tuber aestivum) were stored at 0, 5 or 10 deg C for 40 days, and ethylene, carbon dioxide and ethane production was measured. At 10 deg C truffles underwent decay and produced high amounts of ethylene, ethane and carbon dioxide. When truffles were stored in either low oxygen (1%) or high CO2 (60%) at 5 and 10 deg C, ethylene was better controlled by high CO2 than low O2. Even the weight loss of truffles treated in high CO2 was reduced. Studying the rheological characteristics by using Texture Profile Analysis, it was observed that truffles stored in high CO2 at 5 deg C kept values of hardness, gumminess and chewiness similar to those of fresh samples.

Détails

  • Titre original : Physiological and textural response of truffles during low-temperature storage.
  • Identifiant de la fiche : 1999-0265
  • Langues : Anglais
  • Source : J. hortic. Sci. - vol. 72 - n. 3
  • Date d'édition : 1997

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