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Artykuł dostępny w postaci pełnego tekstu - kliknij by otworzyć plik
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Qualitative performance and consumer acceptability of starch films for the blueberry modifi ed atmosphere packaging storage

100%
Giuggioli N. R., Girgenti V., Peano C.
Polish Journal of Food and Nutrition Sciences
|
2017
|
tom 67
|
nr 2
The sustainability of packaging is an important part of food system innovation and it can influence the purchase decision for the fresh produce. In this work, we evaluated the qualitative performance and the consumer acceptability of three starch fi lms for the blueberry modifi ed atmosphere packaging (MAP) storage under fl uctuating temperatures. Fruits cv. Duke were monitored for up to 18 days (15 days at 1±1°C and 3 days at 20±1°C). The respiration rate of the blueberries and the permeability of the fi lms affect the initial atmospheric composition (0.2 kPa CO2 and 21.2 kPa O2 ) inside each package infl uencing the headspace gas composition and the quality parameters of the fruits. The F3 fi lm has better controlled O2 values inside the packages up until the end of storage (5.7 kPa) and it maintained the highest anthocyanin content (156.21 mg C3 G/100 g FW) and antioxidant capacity (22.18 Fe2+/kg) of fruits at 20±1°C.
2
Artykuł dostępny w postaci pełnego tekstu - kliknij by otworzyć plik
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Post-harvest warehouse management of Actinidia arguta fruits

100%
Giuggioli N. R., Briano R., Baudino C., Peano C.
Polish Journal of Food and Nutrition Sciences
|
2019
|
tom 69
|
nr 1
In the baby kiwifruit food chain, the extent of losses caused by high perishability of the edible skin is a barrier for these fruit’s position in the fresh market. Thus, maintaining the overall quality in the warehouse is fundamental for the market channel. The wrapping technique with a stretch film represents a fine opportunity for maintaining fruit quality. Hortgem Rua® and Hortgem Tahi® cultivars of kiwifruits were evaluated during storage at 1±1°C for up to 60 days. The stretch wrap film used to protect the fruit has shown to limit the weight loss maintained by the pulp of both cultivars that were firmer (2.39 N and 2.13 N) and had lower gumminess values (280.92 and 213.57 for Hortgem Rua® and Hortgem Tahi®, respectively). Considering sensorial attributes, the wrapped samples also maintained overall quality, especially in terms of fruit colour (luminosity), consistency and taste.
3
Artykuł dostępny w postaci pełnego tekstu - kliknij by otworzyć plik
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Improving storability of strawberries with gaseous chlorine dioxide in perforated clamshell packaging

88%
Chiabrando V., Giuggioli N., Maghenzani M., Peano C., Giacalone G.
Polish Journal of Food and Nutrition Sciences
|
2018
|
tom 68
|
nr 2
A chlorine dioxide generating pad has been used as postharvest treatment to maintain the quality and safety of strawberries in two different storage conditions. During the short storage time (3 days at 4°C + 2 days at 20°C) fruit treated with ClO2 maintained better quality parameters, as color, titratable acidity, total soluble solids, anthocyanins, antioxidant capacity and lower values of weight loss. During the long storage time (12 days at 2°C), the parameters related to postharvest quality were generally preserved and the effect of ClO2 was positive to reduce the total yeast and mold, except the last period of the experiment when the ClO2 gas-generating pad was probably exhausted. The sensory evaluation revealed that the sanitization with ClO2 maintained a global positive acceptance in particular during the short storage time. The results suggest that this treatment may be suitable to maintain the quality during short storage and long storage until 8 days and it may be an important alternative sanitizer thanks to the positive action against the yeast and mold without modifying the quality of the strawberries.
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