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illuminamento e irradianza nella regione UVA a cui erano sottoposti i diversi prodotti alimentari. I risultatihanno mostrato che il 72% delle fonti luminose considerate era rappresentato da lampade fluorescenti, il 22% dalampade alogene e il rimanente 6% dalla combinazione di entrambe. È stato possibile distinguere le lampadefluorescenti più frequentemente impiegate in funzione dello spettro di emissione e della temperatura di colore(cool white, warm white e Nature®). Inoltre l’analisi delle componenti principali ha permesso di individuarel’uso specifico di alcune lampade per determinate categorie di prodotti alimentari. Le misure fotoradiometrichehanno evidenziato che la maggior parte degli alimenti è raggiunta da un illuminamento compreso tra 1000 e3000 lux e da un’irradianza UVA inferiore a 20 mWm -2 .3. Piergiovanni L., Limbo S., 2004. The protective effect of film metallization against oxidativedeterioration and discoloration of sensitive foods. Packaging Technology and Science17:155-164.The importance of transparent films on the shelf life of light sensitive food products is often underestimated andlittle attention is generally given to the optical properties of packaging materials. In this paper, the effects of thelight barrier of different metallized films in delaying chemical degradative reactions, which occur in dry Lasagnamade with eggs and spinach, were investigated. The array of films arranged for the experiment accounts for alarge distribution of optical properties. Pouches prepared with the different films were filled with the dry lasagnaand stored at room temperature for about three months under a fluorescent light. Sensory evaluations, CIE-Labcolour characterisation and hexanal accumulation were evaluated during storage. The shelf life of Lasagnapacked in metallized films was 2.5 times greater in comparison with the same product in non-metallized films. Acorrelation between transmittance values of the packaging films and shelf life reduction was obtained. Becauseof the fat and the pigments content of the lasagna and its shape (a very thin but large solid), this product seems agood model system to study the protective performance of packaging materials against degradative reactionswhich involve oxygen and are very sensitive to light.SISTAL - SOCIETA’ ITALIANA DI SCIENZE E TECNOLOGIE ALIMENTARIDipartimento di Scienze e Tecnologie Agroalimentari, Università degli Studi della TusciaVia San Camillo de Lellis, 01100 ViterboTel.: 0761- 35 74 94/7 , Fax: 0761- 35 74 98, e-mail: mmoresi@unitus.it230