Influence of different packaging systems on fresh-cut zucchini (Cucurbita pepo) |
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| Authors: | A Lucera C Costa M Mastromatteo A Conte MA Del Nobile |
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| Affiliation: | 1. Istituto per la Ricerca e le Applicazioni Biotecnologiche per la Sicurezza e la Valorizzazione dei Prodotti Tipici e di Qualità, BIOAGROMED — Via Napoli, 52 — 71100 Foggia, Italy;2. Department of Food Science, University of Foggia, Via Napoli, 25 — 71100 Foggia, Italy;3. Department of Production Engineering Mechanics and Economics Science Applied Agricultural Systems, University of Foggia, Via Napoli, 25 — 71100 Foggia, Italy;1. Postharvest Technology Research Laboratory, South African Research Chair in Postharvest Technology, Department of Food Science, Faculty of AgriSciences, Stellenbosch University, Private Bag X1, Stellenbosch 7602, South Africa;2. Postharvest Technology Research Laboratory, South African Research Chair in Postharvest Technology, Department of Horticultural Science, Faculty of AgriSciences, Stellenbosch University, Private Bag X1, Stellenbosch 7602, South Africa;3. Department of Microbiology, Faculty of Science, Stellenbosch University, Private Bag X1, Stellenbosch 7602, South Africa;4. Department of Food Science, Faculty of AgriSciences, Stellenbosch University, Private Bag X1, Stellenbosch 7602, South Africa;1. Agricultural Research Organization, The Volcani Center, 68 HaMaccabim Road, P.O. Box 15159, Rishon LeZion, 7505101, Israel;2. Agricultural Research Organization, Newe Ya‘ar Research Center, P. O. Box 1021, Ramat Yishay, 3009500, Israel;3. The Robert H. Smith Faculty of Agriculture, Food and Environment, Hebrew University of Jerusalem, P. O. Box 12, Rehovot, 7610001, Israel;1. Department of Plant Physiology, Facultad de Ciencias, University of Granada, Fuentenueva s/n, 18071 Granada, Spain;2. Department of Biology and Geology, Escuela Superior de Ingeniería, University of Almería, La Cañada de San Urbano s/n, 04120 Almería, Spain |
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| Abstract: | In this work different packaging strategies aimed to prolong the shelf life of minimally processed zucchini are presented. In particular, two different cultivars (Sofia and Diamante) were tested. The sliced zucchini were packaged in oriented polypropylene-based (OPP) bag and into a bio-polymeric film (COEX) under passive and active MAP. The investigated produce was stored at 5 °C for approximately 9 days. Headspace gas concentrations, pH, mass loss, sensory quality and viable cell load of main spoilage microorganisms were monitored for the entire observation period. In order to determine the respiration activity, O2 and CO2 concentrations were monitored not only in OPP and COEX packages but also in the headspace of an aluminum-based package. Results suggested that for Diamante cultivar OPP film under active and passive MAP showed slightly better performances in prolonging the shelf life, compared to COEX film; instead, for Sofia cultivar better results were obtained with OPP film only under active MAP conditions.Industrial relevanceThis paper suggests an effective packaging solution to delay the quality decay kinetic of two cultivars of fresh-cut zucchini. Due to changes in consumer attitudes, the proposed mild strategies to prolong the shelf life of ready-to-cook products could really gain widespread acceptance by industry of the minimally processed food sector. Due to great attention to the environmental pollution a biodegradable packaging system was also studied and compared to the common polypropylene-based film, even though the characteristics of this specific produce could not suggest the substitution with traditionally used plastic materials with eco-friendly polymers. |
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