Minimally processed crisphead lettuce: packed under different modifyed atmosphere systems and refrigerated storage / Alface crespa minimamente processada: embalagem sob diferentes sistemas de atmosfera modificada e armazenamento refrigerado

AUTOR(ES)
DATA DE PUBLICAÇÃO

2005

RESUMO

In the last years, changes in life style, reduction of time to prepare meals, and the increasing search for fresh, convenient, healthy, and high quality and nutritious products have contributed to the increasing interest on fresh-cut fruits and vegetables. In the present work we studied the physiological and biochemical effects caused by minimal processing, aiming at developing suitable technology for commercial utilization. The physiological behavior was determined for both the intact product and for lettuce cut in two different thickness, packaging type, and storage temperature. Fresh-cut lettuce showed a increase in both respiratory rate and ethylene evolution right after processing. The best temperature for storage was 5 ÂC and the package that had the best permeability for fresh-cut lettuce was polypropylene (PP). Products stored under active modified atmosphere showed no significant differences in quality characteristics when compared to the material stored under passive modified atmosphere.

ASSUNTO(S)

embalagens para alimentos refrigeraÃÃo storage alface armazenamento ciencia de alimentos minimally processed food atmosphere refrigeration alimentos minimamente processados lettuce

ACESSO AO ARTIGO

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