Effects packaging atmosphere on color evolution of minimally processed artichoke

  1. Sanz, S. 1
  2. Ayala, F. 1
  3. Olarte, C. 1
  4. Echávarri, J.F. 1
  5. Giménez, M. 1
  1. 1 Universidad de La Rioja
    info

    Universidad de La Rioja

    Logroño, España

    ROR https://ror.org/0553yr311

Revista:
Acta Horticulturae

ISSN: 0567-7572

Año de publicación: 2004

Volumen: 660

Número: 660

Páginas: 569-574

Tipo: Artículo

SCOPUS: 2-s2.0-84879926668 WoS: WOS:000226249800087 GOOGLE SCHOLAR

Otras publicaciones en: Acta Horticulturae

Resumen

The atmosphere surrounding minimally processed vegetables is extremely important to extend their shelf life, and one of the most influential factors on its composition is the permeability of the film used in the packaging. This study determined the impact of the preservation technologies on sensory quality (color, and sensory acceptability). The atmospheres obtained, together with the different permeability to water vapor of the films under study, determined the evolution of the visual quality of the artichoke.