Modified Atmosphere Packaging of Fennel

Fennel was washed on the butt-end cut with ascorbic (1%) and citric (5%) acids and packed in polypropylene (PP) baskets sealed with PP film to generate a modified atmosphere. As a control, perforated PP was used. Storage conditions were 14 d at 0 °C followed by 4 d in air at 15 °C. Chemical and sens...

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Bibliographic Details
Published in:Journal of food science 2002-05, Vol.67 (4), p.1550-1554
Main Authors: Artés, F, Escalona, V.H, Artés-Hdez, F
Format: Article
Language:English
Subjects:
acids
air
antioxidants
Biological and medical sciences
browning
color
fennel
firmness
Food industries
Food processing industry
Food science
Fruit and vegetable industries
Fundamental and applied biological sciences. Psychology
Herbs
leaves
modified atmosphere packaging
Packaging
quality attributes
sensory properties
storage conditions
storage quality
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Summary:Fennel was washed on the butt-end cut with ascorbic (1%) and citric (5%) acids and packed in polypropylene (PP) baskets sealed with PP film to generate a modified atmosphere. As a control, perforated PP was used. Storage conditions were 14 d at 0 °C followed by 4 d in air at 15 °C. Chemical and sensory quality attributes were monitored. No browning of external leaves developed. Modified atmosphere of 16 to 17% O(2) and 3 to 4% CO(2) was able to inhibit browning of the butt-end cut, the main factor for keeping quality of fennel, but treatments with antioxidants did not. In all treatments, green color and firmness decreased, although under modified atmosphere the best results for keeping fennel quality were found.
ISSN:0022-1147
1750-3841
DOI:10.1111/j.1365-2621.2002.tb10320.x