Volume 67, Issue 4 p. 1550-1554

Modified Atmosphere Packaging of Fennel

F. Artés

F. Artés

Authors are with Postharvest and Refrigeration Group, Deptartment of Food Engineering. Technical University of Cartagena. Paseo Alfonso XIII, 44. 30203 Cartagena. Murcia. Spain. Direct inquiries to author Artés (E-mail: [email protected] )

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V.H. Escalona

V.H. Escalona

Authors are with Postharvest and Refrigeration Group, Deptartment of Food Engineering. Technical University of Cartagena. Paseo Alfonso XIII, 44. 30203 Cartagena. Murcia. Spain. Direct inquiries to author Artés (E-mail: [email protected] )

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F. Artés-Hdez

F. Artés-Hdez

Authors are with Postharvest and Refrigeration Group, Deptartment of Food Engineering. Technical University of Cartagena. Paseo Alfonso XIII, 44. 30203 Cartagena. Murcia. Spain. Direct inquiries to author Artés (E-mail: [email protected] )

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First published: 20 July 2006
Citations: 17

The authors are grateful to CYTED, Project XI.14 for a grant to V.H. Escalona and to Spanish CICYT, for financial support. Thanks are also due to CEBAS-CSIC (Murcia) and to FRUVEG Soc. Coop. for providing facilities and fennels respectively.

ABSTRACT

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% O2 and 3 to 4% CO2 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.