MODIFIED ATMOSPHERE PACKAGING, ULTRASOUND AND CHITOSAN: EFFECT OF CO-TREATMENTS ON THE SHELF-LIFE OF BLACK TRUFFLE (TUBER AESTIVUM)

This research aimed to extend the shelf-life of fresh truffles (Tuber aestivum) by applying innovative treatments. In detail, different combinations of decontamination/storage treatments such as antimicrobial substances, ultrasound and modified atmosphere packaging (MAP) were used. Microbiological, chemical-physical and sensorial analyses were carried out to evaluate the efficacy of the treatments used. The best co-treatment resulted the combination of ultrasound (30 kHz for 5 min), MAP (60% CO₂ and 40% N₂) and chitosan (1% chitosan solution, 50 kDa) that allowed to control the growth of spoilage microorganisms and to guarantee the best sensorial characteristics of the fresh truffles.