Effect of different packaging films on quality artichokes

Researchers at the University of Catania in Italy studied the effects of three different packaging materials (macroperforated, microperforated and non-perforated films) in combination with an antibrowning solution on the quality of minimally processed globe artichoke heads during refrigerated storage.
They found that the heads treated with the antibrowning solution and packaged in the microperforated and non-perforated films maintained better qualitative attributes than those not treated with the antibrowning solution and packaged in the macroperforated film. An article about the research is published in Innovative Food Science & Emerging Technologies.
Click here for an abstract of the article.
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