Modified Atmosphere Packaging of Fennel

• Published in: Journal of food science Vol. 67; no. 4; pp. 1550 - 1554
• Main Authors: Artés, F, Escalona, V.H, Artés-Hdez, F
• Format: Journal Article
• Language: English
• Published: Oxford, UK Blackwell Publishing Ltd 01.05.2002; Institute of Food Technologists; Wiley Subscription Services, Inc
• Subjects: acids; air; antioxidants; Biological and medical sciences; browning; color; fennel; firmness; Food industries; Food processing industry; Food science; Fruit and vegetable industries; Fundamental and applied biological sciences. Psychology; Herbs; leaves; modified atmosphere packaging; Packaging; quality attributes; sensory properties; storage conditions; storage quality; Fennel; Browning; Vegetables; Organoleptic properties; Food preservation; Sensory analysis; Shelf life; Modified atmosphere; Antioxidant
• ISSN: 0022-1147; 1750-3841
• DOI: 10.1111/j.1365-2621.2002.tb10320.x

Fennel was washed on the butt-end cut with ascorbic (1%) and citric (5%) acids and packed in polypropylene (PP) baskets sealed with PP film to generate a modified atmosphere. As a control, perforated PP was used. Storage conditions were 14 d at 0 °C followed by 4 d in air at 15 °C. Chemical and sensory quality attributes were monitored. No browning of external leaves developed. Modified atmosphere of 16 to 17% O(2) and 3 to 4% CO(2) was able to inhibit browning of the butt-end cut, the main factor for keeping quality of fennel, but treatments with antioxidants did not. In all treatments, green color and firmness decreased, although under modified atmosphere the best results for keeping fennel quality were found.