บทคัดย่องานวิจัย

หมวดหมู่ : ฐานข้อมูลงานวิจัย

Quality maintenance of fennels as a fresh cut products.

Massantini R., Salcini M.C., Monarca D., Cecchini M.

5th International Postharvest Symposium . Volume of Abstract . Verona, Italy 6-11 June 2004. page 30

2004

บทคัดย่อ

Quality maintenance of fennels as a fresh cut products. Fennel production in Italy id quite large especially in Central Italy.Fennels can be eaten cooked or as fresh vegetable.In this last case are available at the retail market also as a minimally processed product.Freshness, nutritional content, and sensorial aspects like visual quality and taste, represent the main important characteristics.

The aim of our research was to give suggestions to prolong the shelf life of the fennels as a “ready to eat” vegetable.Sliced fennel were place in trays packaged with two different polyester films (MAP), sliced fennel packed in perforated film served as control, and kept at 4 °C (RH 85%) for 9 days; respiration rate, weight loss and colour changes were evaluated.Panel tests were also carried out.

Wound-induced stress due to peeling, cutting and slicing affected a lot of physiological responses like respiration rate, ethylene production, enzymatic browning and dehydratation.Particularly we noted that weight loss of fresh cut fennel kept in perforated film was about 18% and 3% after 9 days at 20 °C and 4 °C respectively and respiration rate was 40 mg kg-1 h-1 and 24 mg kg-1 h-1 of CO2.After cold storage fennel stored in modified atmosphere packaging showed good quality attributes, no weight loss and we didn’t note off flavours.