Fac-simile Scheda Linee di Ricerca - Federalimentare

di trasporto via mare, in containers, con una durata del viaggio oltre i 35 gg, con ottimi risultati. Leprove di conservazione proseguiranno su cultivar diverse e a modalità diverse.Parole chiave- shelf-life- active packaging- vegetables- flowers- treesDati pubblicati inerenti il tema di ricerca:1. Di Matteo M., Albanese D., Crescitelli A. (2005) Adsorbent for lenghtening the shelf life offood products. Patent number EP 1530998, 18/05/2005.2. Albanese D., Russo L., Cinquanta L., Brasiello, A & Di Matteo M. (2007) Physical andchemical changes in minimally processed green asparagus during cold-storage. Food Chemistry101, 274-280.The purpose of this research is to study the effects of an innovative packaging method on the shelf-life ofminimally processed green asparagus. The physical-chemical parameters analyzed (weight loss, colour, texture,chlorophyll and citric acid), and monitored by untrained panellists during the cold storage period at 6°C, showedthat the pairing of a semi-permeable film with an adsorbent material and the immersion in ascorbic acidsolution was able to extend the shelf-life of green asparagus. Also on the basis of the results obtained, a study ofthe chlorophyll and toughness degradation kinetics of green asparagus was conducted during cold storage.These data showed the toughening of asparagus spears being faster than chlorophyll degradation. This way, theformer can be used as a reliable quality index to predict the shelf life of such products.3. Albanese D., Cinquanta L. & Di Matteo M. (2007) Effects of an innovative dipping treatmenton the cold storage of minimally processed Annurca apples. Food Chemistry 105, 1054–1060.The effect of trehalose as an edible coating on minimally processed Annurca apple slices was studied during coldstorage. The edible coating was prepared by dipping the fruit in a solution containing trehalose at 0.8%, sucroseat 1.0% and sodium chloride and 0.1%.During storage at 6 C the following parameters were monitored: weight loss, colour (hue angle (h_) and whiteningindex (WI)), firmness, malic and ascorbic acids, polyphenol content, microstructure by scanning electron microscopy(SEM) and microbial count. The results showed that such a coating reduced the browning phenomena;in fact the WI and h_ values were significantly lower in coated samples than untreated ones. Moreover, decreasesin weight loss and in the reduction of organic acids were observed in coated samples. Electron microscopyslides of the cut tissue showed how the coating worked.4. Di Matteo, M., Crescitelli A., Albanese D. (2008) Active packaging for the transportation ofvegetable material (MARALDO). Application Patent EP2006218A2.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.it400