บทคัดย่องานวิจัย

หมวดหมู่ : ฐานข้อมูลงานวิจัย

Shelf life of minimally processed melon in protective atmosphere.

Nicolaris V., Maturi T., Villani F., Barbieri G., Masi P.

5th International Postharvest Symposium . Volume of Abstract . Verona, Italy 6-11 June 2004. page 29

2004

บทคัดย่อ

Shelf life of minimally processed melon in protective atmosphere. Physical and biological processes, due to the interactions between foods and the surrounding environment, cause food qualitative decay.Many technological trials have the purpose to stabilize the products allowing to get a shelf life suitable to distribution demands and to the marketing.In the last years it was introduced a new packaging technology that foresees the inclusion of gas in the package.Such application is named Modified Atmosphere Packaging (MAP) and has the function to preserve for a long time the initial hygienic and sensory quality of the more perishable products.

The research was turned to the application of the new packaging technologies in protective atmosphere o­n melon slices (Cucumis melo L., var. reticulata, cv. Zagar).It is a ready to eat product, that has already suffered, before the marketing phase and the distribution, some preliminary processes (washing, peel and seeds elimination, cut and packaging), that confer to the product an elevated convenience.Samples of melon were packaged in trays containing three different gaseous mixtures: A=78% N2, 21% O2, 1% CO2 (control); B=90% N2, 5% O2, 5% CO2 and C=85% N2, 10% O2, 5% CO2.Each of microbial, sensorial and instrumental analysis were effected after 4, 7 and 10 days of storage, so to get the best and more complete information o­n the product global quality decay, o­n the alteration of their sensory profile and the nature of physical, chemical or biological phenomena responsible of the possible alterations.