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<p>Two different types of packaging, conventional and biodegradable one, were tested on the shelf life of fresh-cut fennel (<i>Foeniculum vulgare</i> Mill.) with the aim to identify an effective and sustainable packaging as a suitable alternative to the use of non-degradable plastic polymers. Fresh-cut fennel was previously dipped in 2% ascorbic acid and 1% calcium chloride solution to prevent browning reaction and maintain texture, then stored at 4 ℃ for 10 days in plastic packaging made of conventional polypropylene (PP) and biodegradable polylactic acid (PLA). Quality changes of fresh-cut fennel were monitored during the storage for the physicochemical, microbiological, and sensory parameters. PLA packaging effectively preserved the color of the treated fennel (better H° values) and maintained a sensory acceptability comparable to conventional plastic, with a slightly increased firmness and weight loss (1–2%) compared to PP. Overall, PLA showed comparable preservation performance to conventional plastic, offering a sustainable and environmentally friendly alternative for maintaining the quality of fresh-cut fennel.</p>

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Effect of bio-based and petroleum-based plastic packaging on quality changes of fresh-cut fennel

  • 期刊论文

  • 发表日期：

    2025年6月9日

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  • Corinne Giacondino,
  • Alessandra De Bruno,
  • Miriam Arianna Boninsegna,
  • Amalia Piscopo

摘要

Two different types of packaging, conventional and biodegradable one, were tested on the shelf life of fresh-cut fennel (Foeniculum vulgare Mill.) with the aim to identify an effective and sustainable packaging as a suitable alternative to the use of non-degradable plastic polymers. Fresh-cut fennel was previously dipped in 2% ascorbic acid and 1% calcium chloride solution to prevent browning reaction and maintain texture, then stored at 4 ℃ for 10 days in plastic packaging made of conventional polypropylene (PP) and biodegradable polylactic acid (PLA). Quality changes of fresh-cut fennel were monitored during the storage for the physicochemical, microbiological, and sensory parameters. PLA packaging effectively preserved the color of the treated fennel (better H° values) and maintained a sensory acceptability comparable to conventional plastic, with a slightly increased firmness and weight loss (1–2%) compared to PP. Overall, PLA showed comparable preservation performance to conventional plastic, offering a sustainable and environmentally friendly alternative for maintaining the quality of fresh-cut fennel.