Quality, Sensory Analysis and Shelf Life of Ready-To-Use Fresh-Cut Zucchini Flowers Stored in Different Film Packaging

Abstract

To maintain the shelf life of fresh-cut zucchini flowers, low temperatures and wrapping with plastic film have been used. In this study, storage at 5 °C for 8 days has been studied, using polyester (an oxygen permeability reduction of 63%) and low-density polyethylene (LDPE) with an oxygen permeability reduction of 24%. In addition, the novelty was investigating the possibility of introducing washing into the process, a rather difficult operation given the high sensitivity of this product to handling. The washing of flowers could ease the consumption of fresh-cut zucchini flowers as they are ready-to-use. The following measurements were carried out: respiration rate, color, firmness, pH, and sensory analysis. The findings showed the polyester film allows the best conservation, representing a barrier to gas diffusion and maintaining an atmosphere rich in CO2 and poor in O2. The flowers kept a better texture than those wrapped in LDPE. Using polyester film packaging, sensorial and structural characteristics were maintained for a longer period, and the aspect of the ready-to-use fresh-cut zucchini flowers was satisfying until day 5.

Keywords

• pumpkin flowers
• <i>Cucurbita pepo</i> L.
• fresh-cut
• shelf life
• vegans