title: Shelf-life extension of fresh Tuber aestivum and Tuber melanosporum truffles by modified atmosphere packaging with microperforated films.
abstract: The aim of this study was to design a modified atmosphere packaging suitable for Tuber melanosporum and Tuber aestivum truffles that extend their shelf life and their availability as a fresh product. Their respiration rates were determined by O(2) depletion and CO(2) formation in closed systems performed at different temperatures: 4, 10, and 23 degrees C. The results were fitted by exponential equations and derivatives of these equations were used to obtain the experimental respiration rates. Our results revealed high respiration rates in both species of truffles and respiratory quotients (RQ) higher than 1 in all the cases studied. A linear dependence of respiration rate, both R(O2) and R(CO2), on O(2) concentration was revealed. A mathematical model was used to predict the evolution of the gaseous composition at 4 degrees C in the interior of polypropylene trays (250 mL) heat sealed with 4 microperforated films of different transmission rates. A microperforated film with 2 holes (90 x 50 microm) was selected to produce an internal atmosphere of 15%CO(2)/7%O(2) at 4 degrees C. The predicted atmosphere composition was confirmed by the experimental results. The quality and microbiological characteristics of fresh truffles, packaged in these conditions, revealed that the microbial counts of pseudomonads and Enterobacteriaceae were decreased, the weight loss was reduced, the typical hard texture was maintained, and the development of mycelium growth was delayed, enabling good scores for aroma and flavor, and therefore prolonging the shelf life of T. melanosporum and T. aestivum truffles to 28 and 21 d, respectively. Practical Application: This study describes the benefits of using MAP with microperforated films in the postharvest storage of Tuber melanosporum and Tuber aestivum fresh truffles. The shelf life of T. aestivum is prolonged to 21 d and of T. melanosporum to beyond 28 d increasing the possibilities for a foreign market.
authors.affiliation: Dept. of Food Technology, Univ. of Zaragoza, Miguel Servet 177. 50013 Zaragoza, Spain.
authors.forename: Carmen Susana
authors.initials: CS
authors.lastname: Rivera
authors.forename: Domingo
authors.initials: D
authors.lastname: Blanco
authors.forename: María Luisa
authors.initials: ML
authors.lastname: Salvador
authors.forename: María Eugenia
authors.initials: ME
authors.lastname: Venturini
mesh_terms: D001203:Ascomycota / Q000378:metabolism; D002245:Carbon Dioxide / Q000378:metabolism; D003080:Cold Temperature; D004755:Enterobacteriaceae / Q000254:growth & development; D005516:Food Microbiology; D018857:Food Packaging / Q000295:instrumentation* / Q000379:methods*; D005519:Food Preservation / Q000379:methods*; D005658:Fungi / Q000254:growth & development; D006801:Humans; D056546:Lactobacillales / Q000254:growth & development; D050296:Microbial Viability; D008962:Models, Theoretical; D025282:Mycelium / Q000254:growth & development / Q000378:metabolism; D010100:Oxygen / Q000378:metabolism; D011548:Pseudomonadaceae / Q000254:growth & development; D011786:Quality Control; D012903:Smell; D013045:Species Specificity; D013649:Taste; D013997:Time Factors
chemical_list: D002245:Carbon Dioxide; D010100:Oxygen