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Overall Quality Throughout Shelf Life of Minimally Fresh Processed Fennel
Author(s) -
Escalona Victor H.,
Aguayo Encarna,
Artès Francisco
Publication year - 2005
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.2005.tb09057.x
Subject(s) - browning , modified atmosphere , horticulture , polypropylene , food science , shelf life , ethylene , environmental science , chemistry , botany , biology , biochemistry , organic chemistry , catalysis
The keeping quality of minimally fresh processed fennel up to 14 d at 0 °C under modified atmosphere packaging was studied. Samples of 1 cm 3 diced fennel washed for 1 min with chlorinated (100 mg/L) water were placed in 35 μm oriented polypropylene (PP) bags or in PP baskets heat‐sealed with unperforated or perforated (control) PP film. Changes in respiratory activity, ethylene emission, color, sugars content, chemical parameters, browning, decay, microbial growth, and sensory attributes were monitored. Respiratory activity in diced fennel was 1.5–fold higher than that for whole bulbs, and slight differences in ethylene emission between both whole and fresh processed fennel were found. A gas composition within both kinds of unperforated packages of about 11 to 13 kPa O 2 and 9 to 12 kPa CO 2 was reached. At the end of storage of fennel dices under this atmosphere, total plate counts were lower than legal limit for safe consumption. At any moment, neither physiological disorders nor decay developed. Although after 14 d a slight browning on the dices surface appeared, levels of sensorial attributes higher than acceptable for commercial purposes were reached.