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Utilisation des basses températures pour le maintien de la qualité d'artichauts de 4e gamme.

Basse temperature per mantenere la qualità in carciofo parzialmente lavorato.

Auteurs : MASSANTINI R., TARMATI L., CONTINI M.

Type d'article : Article

Résumé

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.

Documents disponibles

Format PDF

Pages : 873-880

Disponible

  • Prix public

    20 €

  • Prix membre*

    15 €

* meilleur tarif applicable selon le type d'adhésion (voir le détail des avantages des adhésions individuelles et collectives)

Détails

  • Titre original : Basse temperature per mantenere la qualità in carciofo parzialmente lavorato.
  • Identifiant de la fiche : 2007-2692
  • Langues : Italien
  • Source : Rev. Ferment. Ind. aliment. - vol. 46 - n. 472
  • Date d'édition : 09/2007

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