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FILIPPO VETRANO

Effect of packaging on quality of minimally processed fennel

  • Autori: Miceli, A.; Moncada, A.; Vetrano, F.; D'Anna, F.
  • Anno di pubblicazione: 2014
  • Tipologia: Articolo in rivista (Articolo in rivista)
  • OA Link: http://hdl.handle.net/10447/103906

Abstract

Fennel is not a widespread product among minimally processed vegetables, due to the fast deterioration mainly caused by browning of the cut surfaces, even during cold storage. In order to extend the shelf-life of fresh-cut fennel, the influence of different packaging techniques was studied. Sliced fennel, dipped in citric acid solution (0.5 %), was placed in polystyrene trays, sealed with PE film or vacuum packaged in PE bags and stored up to 14 days at 4°C. During this period weight loss, soluble solid content, pH, colour and firmness were evaluated. Minimally processed fennel packed in sealed trays and cold-stored at 4°C, extended its shelf life to 14 days maintaining acceptable quality. Fennel stored in vacuum packaging showed a lower weight loss but had severe alterations of flavour that led to loss of marketability after only 7 days.