{"id":56612,"date":"2001-04-01T00:00:00","date_gmt":"2018-12-04T06:25:58","guid":{"rendered":"https:\/\/aprifel-pp.mentalworks.biz\/fr\/resume-scientifique\/quality-and-physiological-changes-of-film-packaged-malvasio\/"},"modified":"2018-12-04T07:25:58","modified_gmt":"2018-12-04T06:25:58","slug":"quality-and-physiological-changes-of-film-packaged-malvasio","status":"publish","type":"resume","link":"https:\/\/aprifel-pp.mentalworks.biz\/fr\/resume-scientifique\/quality-and-physiological-changes-of-film-packaged-malvasio\/","title":{"rendered":"Quality and physiological changes of film packaged ‘Malvasio’ mandarins during long term storage"},"content":{"rendered":"

Malvasio mandarins were packaged in fibreboard cartons (approximately 2.5 kg per box) using three different plastic films: film A (the least permeable), film B (medium permeability) and film C (perforated). Fruits were stored for 6 or 12 weeks at 4 degreesC plus 1 week at 20 degreesC and 75% relative humidity (shelf-life). Film C had only a slight influence on quality maintenance, negligible from the practical point of view. Film A and film B preserved visual appearance and inhibited weight loss. Chemical and sensory quality of wrapped fruits were substantially similar to controls, when kept at 4 degreesC, while nutritional and taste characteristics deteriorated severely upon transfer to shelf-life conditions. The best results were achieved with fruit sealed with film B and unwrapped at the end of cold storage, when transferred to 20 degreesC.<\/p>\n","protected":false},"template":"","mots_cles":[],"class_list":["post-56612","resume","type-resume","status-publish","hentry"],"acf":{"adresse":"D'AQUINO S,CNR,IMFPP;VIA MILLE 48;I-07100 SASSARI, ITALY.S.Daquino@imfpp.ss.cnr.it","annee":"2001","mois":"4","numero":"34:4","page":"206-214","auteurs":[{"ID":53023,"post_author":"0","post_date":"2018-12-04 06:12:45","post_date_gmt":"2018-12-04 05:12:45","post_content":"","post_title":"Agabbio","post_excerpt":"","post_status":"publish","comment_status":"closed","ping_status":"closed","post_password":"","post_name":"agabbio","to_ping":"","pinged":"","post_modified":"2018-12-04 06:12:45","post_modified_gmt":"2018-12-04 05:12:45","post_content_filtered":"","post_parent":0,"guid":"https:\/\/aprifel-pp.mentalworks.biz\/fr\/auteur\/agabbio\/","menu_order":0,"post_type":"auteur_resume","post_mime_type":"","comment_count":"0","filter":"raw"},{"ID":56610,"post_author":"0","post_date":"2018-12-04 07:25:57","post_date_gmt":"2018-12-04 06:25:57","post_content":"","post_title":"Angioni","post_excerpt":"","post_status":"publish","comment_status":"closed","ping_status":"closed","post_password":"","post_name":"angioni-2","to_ping":"","pinged":"","post_modified":"2018-12-04 07:25:57","post_modified_gmt":"2018-12-04 06:25:57","post_content_filtered":"","post_parent":0,"guid":"https:\/\/aprifel-pp.mentalworks.biz\/fr\/auteur\/angioni-2\/","menu_order":0,"post_type":"auteur_resume","post_mime_type":"","comment_count":"0","filter":"raw"},{"ID":56611,"post_author":"0","post_date":"2018-12-04 07:25:57","post_date_gmt":"2018-12-04 06:25:57","post_content":"","post_title":"Schirru","post_excerpt":"","post_status":"publish","comment_status":"closed","ping_status":"closed","post_password":"","post_name":"schirru","to_ping":"","pinged":"","post_modified":"2018-12-04 07:25:57","post_modified_gmt":"2018-12-04 06:25:57","post_content_filtered":"","post_parent":0,"guid":"https:\/\/aprifel-pp.mentalworks.biz\/fr\/auteur\/schirru\/","menu_order":0,"post_type":"auteur_resume","post_mime_type":"","comment_count":"0","filter":"raw"}],"sources":[{"ID":50987,"post_author":"0","post_date":"2018-12-04 05:29:50","post_date_gmt":"2018-12-04 04:29:50","post_content":"","post_title":"FOOD SCIENCE AND TECHNOLOGY","post_excerpt":"","post_status":"publish","comment_status":"closed","ping_status":"closed","post_password":"","post_name":"food-science-and-technology","to_ping":"","pinged":"","post_modified":"2018-12-04 05:29:50","post_modified_gmt":"2018-12-04 04:29:50","post_content_filtered":"","post_parent":0,"guid":"https:\/\/aprifel-pp.mentalworks.biz\/fr\/source\/food-science-and-technology\/","menu_order":0,"post_type":"source","post_mime_type":"","comment_count":"0","filter":"raw"}]},"yoast_head":"\nQuality and physiological changes of film packaged 'Malvasio' mandarins during long term storage - 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