The aim of this research has been to study the possibility of extending the shelf-life of fennel, combining the utilization of refrigeration and active packagings. Furthermore, because of the fast action of enzymes causing browning of the tissues, so that the products usually must be sold within a 2-7 days period, it has been studied the possibility to make use of substances inhibiting or reducing the polyphenoloxidase activity. The tests conducted packing fennels together with an adsorbent added with ethanol, or dipping the base of the vegetables, before packing without adsorbent, in an aqueous solution (0.01%) of a substance having antioxidase, antioxidant and antimicrobial activity, have shown that it is possible to extend the shelf-life of fennel up to 14 days without any major quality problem.

Prolungamento della shelf-life di finocchi IV gamma.

GALGANO, Fernanda;FAVATI, Fabio;LANORTE, Maria Teresa;
2002

Abstract

The aim of this research has been to study the possibility of extending the shelf-life of fennel, combining the utilization of refrigeration and active packagings. Furthermore, because of the fast action of enzymes causing browning of the tissues, so that the products usually must be sold within a 2-7 days period, it has been studied the possibility to make use of substances inhibiting or reducing the polyphenoloxidase activity. The tests conducted packing fennels together with an adsorbent added with ethanol, or dipping the base of the vegetables, before packing without adsorbent, in an aqueous solution (0.01%) of a substance having antioxidase, antioxidant and antimicrobial activity, have shown that it is possible to extend the shelf-life of fennel up to 14 days without any major quality problem.
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Utilizza questo identificativo per citare o creare un link a questo documento: http://hdl.handle.net/11563/12563
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