Mantenimento della qualità organolettica in alcuni ortofrutticoli tipici della regione Lazio minimamente processati
Author(s)
Massantini, Riccardo
Moscetti, Roberto
Cecchini, Massimo
Monarca, Danilo
Date Issued
2010
Type
Article
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.
Additional information
L'articolo è disponibile sul sito dell'editore http://www.soihs.it/
Citation
Massantini, R. et al. 2010. Mantenimento della qualità organolettica in alcuni ortofrutticoli tipici della regione Lazio minimamente processati. "Italus Hortus" 17 (3): 73-77
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