Qualitative characteristics of minimally processed carrots packaged in PLA film were monitored at 4°C and 7°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°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.

PACKAGING OF PLA FOR MINIMALLY PROCESSED CARROTS

De Bruno Alessandra;Piscopo Amalia Rosa Maria
2019

Abstract

Qualitative characteristics of minimally processed carrots packaged in PLA film were monitored at 4°C and 7°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°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.
carrots, citric acid, dipping, PLA
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Utilizza questo identificativo per citare o creare un link a questo documento: http://hdl.handle.net/20.500.12318/54671
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