บทคัดย่องานวิจัย

หมวดหมู่ : ฐานข้อมูลงานวิจัย

Effects of stabilizing treatments and packaging on minimally processed fennels.

Spagna G., La Rosa R., Chisari M., Giannone V.

5th International Postharvest Symposium . Volume of Abstract . Verona, Italy 6-11 June 2004. page 31

2004

บทคัดย่อ

Effects of stabilizing treatments and packaging on minimally processed fennels.  Minimally processed vegetables are ready to eat products, with shelf-life of 5-6 days.The physical damage or wounding caused by preparation increases respiration and ethylene production within minutes, and associated increases occur in rates of microbial growth and enzymatic browning, with consequent changes in colour (such as russet spotting and brow stain), flavour, texture, and nutritional quality loss.

Among minimally processed vegetables, fennel is not a widespread product due to speed with whom enzymatic browning occurs (within 48 h).In order to extend shelf-life of fresh-cut fennels, effects of treatments with stabilizing solutions and different packaging conditions were studied.Washed and cutted samples were treated with several stabilizing solutions (ascorbic acid, citric acid, ethanol, SO2) straight before packaging; this was carried out both in modified atmosphere (75%N2, 20% CO2, 5% O2) using an impermeable PET film and in ordinary atmosphere using a semipermeable film (MRX, Cryovac).During the storage at 4 °C polyphenoloxidase activity, colour changes (measured as L a* b* values) and level of main microbial groups were monitored.

Goof results were obtained with SO2 and ethanol pretreatments followed by modified atmosphere packaging and ordinary atmosphere packaging with semipermeable film, with shelf-life extension up to 8 days.Moreover it was observed that the studied cultivars are different both in terms of polyphenolxidase activity and indigenous microflora.