PACKAGING OF PLA FOR MINIMALLY PROCESSED CARROTS

被引：0
|
作者：
Zappia, A. [1 ]
De Bruno, A. [1 ]
Piscopo, A. [1 ]
机构：
[1] Univ Mediterranea Reggio Calabria, Dept AGR, Reggio Di Calabria, Italy
来源：
ITALIAN JOURNAL OF FOOD SCIENCE | 2019年 / 31卷 / 05期
关键词：
carrots; citric acid; dipping; PLA; QUALITY CHANGES;
D O I：
暂无
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Qualitative characteristics of minimally processed carrots packaged in PLA film were monitored at 4 degrees C and 7 degrees C up to verify a possible shelf life extension respect to the commercial one, attested at 7 days packaged in PP pouches. Acids stabilized the colour of cut carrots and reduced the total microbial growth up to 14 days. The best results were obtained in carrots treated with the highest citric acid % at 4 degrees C. Acidic dipping contributed to extend the shelf life of minimally processed carrots. Moreover, PLA can be used as packaging material for carrots, as option to conventional plastics.
引用
收藏
页码：181 / 186
页数：6
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