Fac-simile Scheda Linee di Ricerca - Federalimentare

4) Siracusa V., Rocculi P., Romani S., Dalla Rosa M. (2008) Biodegradable polymers for foodpackaging: a review. Trends in Food Science & Technology 19, 634-643.For along time polymers have supplied most of common packaging materials because they present severaldesired features like softness, lightness and transparency. However, increased use of synthetic packaging filmshas led to a serious ecological problems due to their total non-biodegradability. Although their completereplacement with eco-friendly packaging films is just impossible to achieve, at least for specific applications likefood packaging the use of bioplastics should be the future.The aim of this review was to offer a complete view ofthe state of the art on biodegradable polymer packages for food application.The compostability attribute is veryimportant for bio- polymer materials because while recycling is energy expensive, composting allows disposal ofthe packages in the soil. By biological degradation it produced only water, carbon dioxide and inorganiccompounds without toxic residues. According to the European Bioplastics, biopolymers made with manufacturesrenewable resources have to be biodegradable and especially compostable, so they can act as fertilizers and soilconditioners.5) Rocculi P., Cocci E., Romani S., Sacchetti G., Dalla Rosa M. (2009) Effect of 1-MCPtreatment and N 2 O MAP on physiological and quality changes of fresh-cut pineapple”.Postharvest Biology and Technology 51, 371-377.The effect of both 1-MCP treatment of pineapples and packaging of their fresh-cut products with an alternativemodified atmosphere (86.13 kPa N 2 O, 10.13 kPa O 2 and 5.07 kPa CO 2 ) on physiological and quality changes ofthese minimally processed products have been investigated. Fresh cut fruit treated or not with 1-MCP werepacked in air or in MA and were stored at 4 °C for 10 d. The following parameters were monitored duringstorage: ripening index; O 2 , CO 2 and C 2 H 4 in the package headspace; firmness and colour. Microbial spoilage ofMP pineapple samples was also investigated and a mathematical model based on the Zwietering modifiedGompertz equation was used to obtain growth parameters of mesophilic bacteria, yeasts and moulds. The resultsobtained in this study showed that 1-MCP treatment and MAP in N 2 O enriched atmosphere had a positivecombined effect on the inhibition of respiration and ethylene production of fresh-cut pineapple and on itssoftening delay as well, thus confirming previous findings about 1-MCP and N 2 O preservative effect on freshcutfruit quality maintenance. This combined effect was not extended to ripening index and colour maintenance,as MAP at 86.13 kPa of N 2 O did not add any benefit to those determined by 1-MCP treatment. From amicrobiological point of view, N 2 O MAP extended the shelf life of the products of 3-4 d by increasing the lagphase of microbial growth.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.it47