The evolution of different quality parameters (firmness, weight loss, colour changes, microbial counts, consumer rejection) of packed fresh-cut Iceberg salad was assessed at 4, 8 and 12 °C to simulate domestic refrigerators running at different conditions. The increase in storage temperature did not affect salad firmness and weight loss but increased colour changes, microbial growth and consumer rejection. A survey among Italian consumers was also carried out and demonstrated that fresh-cut salad was mainly consumed within the first 5 days after purchasing. Consumer rejection data were combined with data relevant to the distribution of salad consumption over the days following product purchase, to estimate salad wasting risk. When salad was stored at 4 and 8 °C, estimated wasted packages within the expiration date (7 days) were < 1%. By contrast, 13% of the packages was estimated to be wasted within 7 days of storage at 12 °C. Quantification of wasting risk is a necessary information to identify efficient and sustainable interventions to tackle food waste.

Effect of temperature in domestic refrigerators on fresh-cut Iceberg salad quality and waste

Lagazio, C.;
2017

Abstract

The evolution of different quality parameters (firmness, weight loss, colour changes, microbial counts, consumer rejection) of packed fresh-cut Iceberg salad was assessed at 4, 8 and 12 °C to simulate domestic refrigerators running at different conditions. The increase in storage temperature did not affect salad firmness and weight loss but increased colour changes, microbial growth and consumer rejection. A survey among Italian consumers was also carried out and demonstrated that fresh-cut salad was mainly consumed within the first 5 days after purchasing. Consumer rejection data were combined with data relevant to the distribution of salad consumption over the days following product purchase, to estimate salad wasting risk. When salad was stored at 4 and 8 °C, estimated wasted packages within the expiration date (7 days) were < 1%. By contrast, 13% of the packages was estimated to be wasted within 7 days of storage at 12 °C. Quantification of wasting risk is a necessary information to identify efficient and sustainable interventions to tackle food waste.
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Utilizza questo identificativo per citare o creare un link a questo documento: http://hdl.handle.net/11567/890667
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