Relation between spoilage and microbiological quality in minimally processed artichoke packaged with different films

Chemical and sensory characteristics and microbiological safety of fresh finely chopped parsley packed in modified atmosphere

“…Considering these criteria, the parsley samples exceeded the legal limit on day 10. On the other hand, the fact that no faecal coliforms were detected, may indicate good hygiene practices or the role of a high competitive microXora (Giménez et al, 2003).…”

Calcium-alginate coating loaded with silver-montmorillonite nanoparticles to prolong the shelf-life of fresh-cut carrots

“…Odour, colour, firmness and overall quality were estimated. The intensity of the attributes evaluated was quantified on a scale of quality loss from 1 to 5, where 1 corresponded to "dislike very much" and 5 to "like very much", according to a similar procedure previously reported in the literature (Giménez et al, 2003). Scores below 3 for any of attributes assessed were considered as an indicator of the end of the acceptable quality.…”

Combined effect of active coating and MAP to prolong the shelf life of minimally processed kiwifruit (Actinidia deliciosa cv. Hayward)

“…A panel consisting of seven untrained evaluators using a five point hedonic scale (5: excellent; 4: good; 3: acceptable limit of marketability; 2: poor and 1: extremely poor) (Larmond, 1977;Mastromatteo, Danza, Conte, Muratore, & Del Nobile, 2010;Mastromatteo, Lucera, Sinigaglia, & Corbo, 2009;Nowak, Von Mueffling, Grotheer, Klein, & Watkinson, 2007) was used in this study to quantitatively determine the "overall quality" according to the procedure reported by Gimenez et al (2003). Panelists were asked to base their decision on the sample "overall quality" only taking into account its color, odor, and firmness.…”