versión On-line ISSN 0718-3429
LOYOLA LOPEZ, Nelson; CALQUIN CORREA, Paulina y NORAMBUENA AGUAYO, Rodolfo. EVALUATION OF PHYSICAL, MICROBIOLOGICAL AND SENSORY PARAMETERS OF RADICCHIOS CANNED THROUGH THE IV GAMA. Idesia [online]. 2007, vol.25, n.3, pp. 59-73. ISSN 0718-3429. doi: 10.4067/S0718-34292007000300007.
This study evaluated the behavior of the packaging process of radicchio (Chichorium intybus L. var. foliosum), with the system of the IV range. This vegetable was donated by the company Vital Berry S.A. and the packages by HYC. The study was completed in the Laboratories of the Universidad Católica del Maule, Curicó and the Universidad de Chiles Center for Post-harvest Studies, Santiago. The objectives of the study were to determine the shelf life of radicchio, which were to be packed in two types of bags (HYC and SJI) and in different concentrations of gases (T0: 0,03%CO2-21%O2, T1: 25%CO2-10%O2 y T2: 16%CO2-12%O2). A sensory evaluation at the end of the refrigerated storage with 2 °C and 95% H.R. to measure different organic attributes and the acceptability of the packaged radicchio by 13 trained panelists. The following parameters were analyzed: Weight of the bags, concentration of gases, color of the vegetable, and the appearance of pathogens. In the sensory evaluation the following attributes were measured: Flavor, color, smell, texture, appearance, and acceptability. The results indicate that the treatment T2B1 with 16% CO2 and 12% O2, resulted to be the largest concentration to conserve the radicchio packed with the IV range technique. In the sensory evaluation of appearance and acceptability the panelist granted the best points to the T2B1 treatment, indicating that the sample was moderately pleasing. In the sensory evaluation of the organic attributes the best evaluated treatment was T1B1 with 25% CO2 and 10% of O2, in which the panelists identified and favorably recognized the bitter flavor, purple color, bland smell, and smooth texture.
Palabras clave : Chichorium intybus; the IV range; sensory evaluation.