Effects of long-term controlled atmosphere storage, minimal processing, and packaging on quality attributes of calçots (Allium cepa L.)
| Autor: | Gloria Bobo, Lorena Zudaire, Inmaculada Viñas, Ingrid Aguiló-Aguayo, Tomás Lafarga, Joan Simó, Maribel Abadias |
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| Přispěvatelé: | Producció Vegetal, Postcollita, Universitat Politècnica de Catalunya. Departament d'Enginyeria Agroalimentària i Biotecnologia, Universitat Politècnica de Catalunya. MVCO - Millora Vegetal de Caràcters Organolèptics |
| Rok vydání: | 2019 |
| Předmět: |
Controlled atmosphere
Vacuum General Chemical Engineering Fresh-cut Onions--Spain Poscosecha Vacuum packing Industrial and Manufacturing Engineering 040501 horticulture Allium Modified atmosphere 0404 agricultural biotechnology calçot Enginyeria agroalimentària::Agricultura::Producció vegetal [Àrees temàtiques de la UPC] 2. Zero hunger Calçots -- Catalunya 04 agricultural and veterinary sciences Pulp and paper industry 040401 food science Quality Packaging Postharvest Environmental science 0405 other agricultural sciences Food Science |
| Zdroj: | Repositorio Abierto de la UdL Universitad de Lleida IRTA Pubpro. Open Digital Archive Institut de Recerca i Tecnologia Agroalimentàries (IRTA) UPCommons. Portal del coneixement obert de la UPC Universitat Politècnica de Catalunya (UPC) Recercat: Dipósit de la Recerca de Catalunya Varias* (Consorci de Biblioteques Universitáries de Catalunya, Centre de Serveis Científics i Acadèmics de Catalunya) Recercat. Dipósit de la Recerca de Catalunya instname |
| DOI: | 10.1177/1082013219891007 |
| Popis: | Calçots are the immature floral stems of the second-year onion (Allium cepa L.) resprouts. Modified atmosphere packaging or vacuum packaging are suitable alternatives to preserve fresh-cut vegetables. The objective of this study was to evaluate the effect of postharvest storage time of raw vegetable stored under controlled atmosphere and used packaging system after minimal processing on the quality of fresh-cut calçots. Calçots used for minimal processing were stored under 1.0 kPa O2 + 2.0 kPa CO2 at 1 ℃ for 30 and 60 days. Fresh-cut calçots were packaged using passive modified atmosphere packaging or vacuum packaging and were stored at 4 ℃ for 15 days. Calçots stored under controlled atmosphere for 30 days presented better retention of quality and in turn, being more suitable for minimally processing. Vacuum packaging preserved the physicochemical quality of fresh-cut calçots better after 15 days. Mesophilic aerobic counts were also higher in fresh-cut calçots stored under modified atmosphere packaging, but all counts were below the recommended limits during and at the end of their shelf-life (15 days). The most suitable conservation strategy might be to store whole calçots under controlled atmosphere for 30 days and after minimally processing, packaged under vacuum in order to extend the shelf-life of fresh-cut calçots. The author(s) disclosed receipt of the following financial support for the research, authorship, and/ or publication of this article: This work was supported by ACCIÓ (Generalitat of Catalonia, RD14-1-004), Sociedad Agrícola i Secció de Crèdit de Valls S.C.C.L., Cooperativa of Cambrils and PGI “Calçot de Valls”; AGAUR (2015-FI-B-00284); and CERCA Programme of Generalitat de Catalunya. Ingrid Aguiló-Aguayo thanks the “Ministerio de Economía, Industria y Competitividad” of the Spanish Government for the Postdoctoral Senior Grant “Ramon y Cajal” (RYC-2016-19949) and T. Lafarga for the Juan de la Cierva contract (FJCI-2016-29541). |
| Databáze: | OpenAIRE |
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