The aim of this work was to investigate the applicability of non-destructive techniques in monitoring freshness decay of fresh-cut Lamb’s lettuce (Valerianella locusta Laterr.) during storage. Fresh-cut Lamb’s lettuce samples were purchased in a local market the first day of commercialization and stored at two different temperatures (4 °C and 20 °C) up to 10 and 7 days respectively. The quality decay of samples was evaluated by chemical (pH and humidity), physical (texture) and nutritional (phenolic content and antioxidant power) parameters and by non-destructive sensory (electronic nose) and optical (vis/NIR and fluorescence) devices. Results demonstrated that electronic nose, vis/NIR technique and fluorescence could support the conventional techniques in the shelf-life assessment of fresh-cut Lamb’s lettuce providing information useful for a better management of the product along the distribution chain.

Application of non-destructive techniques for the evaluation of fresh-cut Lamb’s lettuce (Valerianella locusta Laterr.) shelf life : a preliminary study / S. Buratti, V. Giovenzana, R. Civelli, R. Beghi, R. Guidetti, L. Piazza. ((Intervento presentato al 6. convegno 2012 CIGR Section International Technical Symposium on “Innovating the Food Value Chain” Postharvest Technology and Agri-Food Processing tenutosi a Stellenbosch, South Africa nel 2012.

Application of non-destructive techniques for the evaluation of fresh-cut Lamb’s lettuce (Valerianella locusta Laterr.) shelf life : a preliminary study

S. Buratti
Primo
;
V. Giovenzana
Secondo
;
R. Civelli;R. Beghi;R. Guidetti
Penultimo
;
L. Piazza
Ultimo
2012

Abstract

The aim of this work was to investigate the applicability of non-destructive techniques in monitoring freshness decay of fresh-cut Lamb’s lettuce (Valerianella locusta Laterr.) during storage. Fresh-cut Lamb’s lettuce samples were purchased in a local market the first day of commercialization and stored at two different temperatures (4 °C and 20 °C) up to 10 and 7 days respectively. The quality decay of samples was evaluated by chemical (pH and humidity), physical (texture) and nutritional (phenolic content and antioxidant power) parameters and by non-destructive sensory (electronic nose) and optical (vis/NIR and fluorescence) devices. Results demonstrated that electronic nose, vis/NIR technique and fluorescence could support the conventional techniques in the shelf-life assessment of fresh-cut Lamb’s lettuce providing information useful for a better management of the product along the distribution chain.
Settore AGR/09 - Meccanica Agraria
Settore AGR/15 - Scienze e Tecnologie Alimentari
Application of non-destructive techniques for the evaluation of fresh-cut Lamb’s lettuce (Valerianella locusta Laterr.) shelf life : a preliminary study / S. Buratti, V. Giovenzana, R. Civelli, R. Beghi, R. Guidetti, L. Piazza. ((Intervento presentato al 6. convegno 2012 CIGR Section International Technical Symposium on “Innovating the Food Value Chain” Postharvest Technology and Agri-Food Processing tenutosi a Stellenbosch, South Africa nel 2012.
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Utilizza questo identificativo per citare o creare un link a questo documento: http://hdl.handle.net/2434/236236
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