Vol. 72 No: 3

Title:
Physiological and Textural Response of Truffles During Low-Temperature Storage

Authors:
F. MENCARELLI, R. MASSANTINI and R. BOTONDI

pp: 407-414

Abstract:
Truffles (Tuber aestivum Vitt.) were stored at 0°C, 5°C and 10°C for 40 d, and ethylene, carbon dioxide and ethane production was measured. No difference was observed between samples kept at 0°C and 5°C while at 10°C truffles underwent decay and produced high amounts of ethylene, ethane and carbon dioxide. When truffles were stored in either low oxygen (1%) or high CO₂ (60%) at 5°C and 10°C, ethylene was better controlled by high CO₂ than low O₂. Even the weight loss of truffles treated in high CO₂ was reduced. Studying the rheological characteristics by using TPA (Texture Profile Analysis), we observed that truffles stored in high CO₂ at 5°C kept values of hardness, gumminess and chewiness similar to those of fresh samples. Frozen-thawed samples, as a commercial comparison, showed completely altered texture. The shape of TPA peaks are useful for the definition of truffle pulp texture. Carbon dioxide treatment at 5°C could be a good technique for storing fresh truffles because truffles keep their strong, typical odour better than samples kept in low oxygen which in addition was not able to control weight loss.

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