Quality characteristics of minimally processed leek packaged using different films and stored in lighting conditions
- Ayala, F. 1
- Echávarri, J.F. 1
- Olarte, C. 1
- Sanz, S. 1
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1
Universidad de La Rioja
info
ISSN: 0950-5423
Año de publicación: 2009
Volumen: 44
Número: 7
Páginas: 1333-1343
Tipo: Artículo
beta Ver similares en nube de resultadosOtras publicaciones en: International Journal of Food Science & Technology Print
Resumen
Summary Since minimal processing of vegetables does not impede their capacity to react to external stimuli, this work sought to study the effect of lighting on minimally processed leek during storage. White and green cuts were processed separately and packaged using films with different permeability: a totally permeable PVC film and two P-Plus films: P-Plus 120 and P-Plus 90, with O 2 permeability of 8000 and 5000 cm 3 m -2 24 h -1 atm -1 at 25 °C, respectively. All the packaged leek was stored at 4 °C for more than 26 days in two different conditions: in complete darkness and in light. Lighting caused an increase in stomatal aperture and respiratory rate. Thus, the white cut achieved atmospheres with higher CO 2 (10%) and lower O 2 (12%) content than samples packed in the same film kept in the dark. The green cut saw respiratory activity compensated by photosynthesis, and the atmosphere composition remained similar to atmospheric conditions until day 18. Lighting also affected the colour, accelerating the changes in appearance. Exposure to light had a negative effect on the quality parameters. © 2009 Institute of Food Science and Technology.