Physiological and textural response of truffles during low-temperature storage

• Published in: The Journal of horticultural science 1997, Vol.72 (3), p.407-414
• Main Authors: Mencarelli, F., Massantini, R., Botondi, R.
• Format: Article
• Language: English
• ISSN: 0022-1589
• DOI: 10.1080/14620316.1997.11515528

Truffles (Tuber aestivum Vitt.) were stored at 0°C, 5°C and 10°C for 40 d, and ethylene, carbon dioxide and ethane production was measured. No difference was observed between samples kept at 0°C and 5°C while at 10°C truffles underwent decay and produced high amounts of ethylene, ethane and carbon dioxide. When truffles were stored in either low oxygen (1%) or high CO 2 (60%) at 5°C and 10°C, ethylene was better controlled by high CO 2 than low O 2 . Even the weight loss of truffles treated in high CO 2 was reduced. Studying the rheological characteristics by using TPA (Texture Profile Analysis), we observed that truffles stored in high CO 2 at 5°C kept values of hardness, gumminess and chewiness similar to those of fresh samples. Frozen-thawed samples, as a commercial comparison, showed completely altered texture. The shape of TPA peaks are useful for the definition of truffle pulp texture. Carbon dioxide treatment at 5°C could be a good technique for storing fresh truffles because truffles keep their strong, typical odour better than samples kept in low oxygen which in addition was not able to control weight loss.