I. Brescia

TL;DR: The results show that for all harvests, the initial quality of leaves was acceptable, although slight changes may be due to variability in climatic conditions.

TL;DR: In this paper, the influence of both post-harvest treatments and film permeability on the quality loss kinetic of minimally processed artichokes is assessed in a study, and three different packaging materials were used: a polyester-based biodegradable film, an aluminum-based multilayer film, and a commercially available oriented polypropylene film.

TL;DR: In this article, different packaging strategies aimed to prolong the shelf life of minimally processed lampascioni are presented, in particular, two different treatments prior to packaging were tested: dipping in a solution containing citric acid (1%) and calcium chloride (8%), and coating with sodium alginate (5%), in combination with citric acids (1%).

TL;DR: The influence of film barrier properties on the quality loss of minimally processed grapes stored at 5°C was addressed in this paper, where two commercially available films were used: a multilayer film obtained by laminating nylon and a polyolefin layer (NP), an oriented polypropylene film (OPP), along with three biodegradable polyester-based films (NVT-100, NVT-50, and NNT-35).

TL;DR: The tested strategy was effective against microbial spoilage phenomena that appeared to be the quality factor that determine product unacceptability and prolonged cheese shelf life, especially at the highest lysozyme concentration.