This research aimed to extend the shelf-life of fresh truffles (Tuber aestivum) by applying innovative treatments. In detail, different combinations of decontamination/storage treatments such as antimicrobial substances, ultrasound and modified atmosphere packaging (MAP) were used. Microbiological, chemical-physical and sensorial analyses were carried out to evaluate the efficacy of the treatments used. The best co-treatment resulted the combination of ultrasound (30 kHz for 5 min), MAP (60% CO2 and 40% N2) and chitosan (1% chitosan solution, 50 kDa) that allowed to control the growth of spoilage microorganisms and to guarantee the best sensorial characteristics of the fresh truffles.
|Digital Object Identifier (DOI):||10.17660/ActaHortic.2015.1071.60|
|Codice identificativo ISI:||WOS:000357988300060|
|Codice identificativo Scopus:||2-s2.0-84928322219|
|Appare nelle tipologie:||1.1 Articolo in rivista|