Mantenimento della qualità organolettica in alcuni ortofrutticoli tipici della regione Lazio minimamente processati

Abstract

The research has the aim of enhancing the storability of some lightly processed foods typical of Lazio Region. The vegetables involved in this research are: artichoke, fennel, zucchini squash and chicory. Results shown reveal the importance of using first quality raw material, low temperature (5°C) through the entire process, and chlorinated water (100 ppm). In addition to this, a packaging using a low permeability plastic film, controlled atmosphere and a storage temperature of 4°C are crucial to slow down tissue browning, to reduce water loss and to maintain the organoleptic quality requested by the consumer.