washing treatments were examined. The first through water tsunami solution at a concentration of 300 ppm for 4 min, the second one with ozonated water at a concentration of 3 ppm for 4 min. Variations in the main qualitative, technological, physical as well as sensorial characteristics of fresh-cut spinach was studied after packaging in polypropylene during storage at 4°C. The data showed that both the types of sanitation that were carried out on the fresh-cut spinach allowed the colour to be maintained during storage. Moreover results suggest that sanitization with ozonated water causes an initial dejection of ethylene production in addition to a phenolic content decrease coupled with a lower antioxidant activity of fresh-cut spinach.
Influenza di due tipologie di lavaggio sulle caratteristiche qualitative di spinaci della IV gamma confezionati in atmosfera protettiva
Mencarelli F;
2012-01-01
Abstract
washing treatments were examined. The first through water tsunami solution at a concentration of 300 ppm for 4 min, the second one with ozonated water at a concentration of 3 ppm for 4 min. Variations in the main qualitative, technological, physical as well as sensorial characteristics of fresh-cut spinach was studied after packaging in polypropylene during storage at 4°C. The data showed that both the types of sanitation that were carried out on the fresh-cut spinach allowed the colour to be maintained during storage. Moreover results suggest that sanitization with ozonated water causes an initial dejection of ethylene production in addition to a phenolic content decrease coupled with a lower antioxidant activity of fresh-cut spinach.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
