Qualità di ortaggi conservati mediante refrigerazione passiva

This paper evaluated the use of the Passive refrigeration as system to preserve highly perishable foods. Two fresh vegetables, fennel and endive, were used as model samples.They were stored at 0.5?C and 3.0?C. Polyphenol content and the activity of scavenging free radicals 2,2-diphenyl-1-picryl-hydrazyl (DPPH) were monitored at the beginning of storage and after 30 days. Storage of fennel and endive to 0.5?C resulted in a decrease in content of phenolic compounds and antioxidant activity, an oscillating trend was observed when the vegetables were stored at 3.0?C. In both cases, however, the system allows an excellent preservation of some polyphenols of interest, which were analyzed by UPLC.