Preconfezionamento e frigoconservazione di carote allo stato fresco. Variazioni biochimiche ed infezioni fungine.
1992
Massignan L. | Traversi D. | Leo P. de
The quality of fresh carrots rapidly decreases during cold storage due to moisture losses and wilting. Pre-packaging with plastic films can be a useful means of reducing quality loss. Fresh carrots (1-kg polystyrene trays), wrapped with a micro-perforated polyolefine film or a non-performed semipermeable polyethylene film, as well as unwrapped carrots (controls), were stored for 4 months at 0 degree C and 90-95% RH. Changes in soluble sugars, total acidity, ascorbic acid and -carotene contents were measured during storage. The effect of a fungicide treatment on mould growth was also evaluated. Wilting caused a complete loss of the unwrapped carrots after 1-month, while the carrots wrapped with the polyethylene film remained crisp and juicy throughout the 4-month storage period. Ascorbic acid content decreased from 440 to 180 g/g of dry matter after one month, regardless of the kind of packaging. The carotene content on the contrary decreased slowly and the reduction was greater in the unwrapped carrots. The fungicide treatment was effective in mould control during long-term storage only when associated with packaging in non-performed semipermeable film.
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