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Article

Quality, Sensory Analysis and Shelf Life of Ready-To-Use Fresh-Cut Zucchini Flowers Stored in Different Film Packaging

by
Riccardo Massantini
1,2,
Mariateresa Cardarelli
3 and
Maria Teresa Frangipane
1,*
1
Department for Innovation in Biological, Agro-Food and Forest Systems (DIBAF), University of Tuscia, Via San Camillo de Lellis, 01100 Viterbo, VT, Italy
2
Study Alpine Centre, University of Tuscia, Via Rovigo, 7, 38050 Pieve Tersino, TN, Italy
3
Department of Agriculture and Forest Sciences (DAFNE), University of Tuscia, Via San Camillo de Lellis, 01100 Viterbo, VT, Italy
*
Author to whom correspondence should be addressed.
Agriculture 2022, 12(11), 1818; https://doi.org/10.3390/agriculture12111818
Submission received: 4 October 2022 / Revised: 28 October 2022 / Accepted: 28 October 2022 / Published: 31 October 2022
(This article belongs to the Special Issue Sensory Analysis and Evaluation of Agricultural Products)
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Abstract

:
To maintain the shelf life of fresh-cut zucchini flowers, low temperatures and wrapping with plastic film have been used. In this study, storage at 5 °C for 8 days has been studied, using polyester (an oxygen permeability reduction of 63%) and low-density polyethylene (LDPE) with an oxygen permeability reduction of 24%. In addition, the novelty was investigating the possibility of introducing washing into the process, a rather difficult operation given the high sensitivity of this product to handling. The washing of flowers could ease the consumption of fresh-cut zucchini flowers as they are ready-to-use. The following measurements were carried out: respiration rate, color, firmness, pH, and sensory analysis. The findings showed the polyester film allows the best conservation, representing a barrier to gas diffusion and maintaining an atmosphere rich in CO2 and poor in O2. The flowers kept a better texture than those wrapped in LDPE. Using polyester film packaging, sensorial and structural characteristics were maintained for a longer period, and the aspect of the ready-to-use fresh-cut zucchini flowers was satisfying until day 5.

1. Introduction

Edible flowers [1] are increasingly used as ingredients or garnishes for innovative dishes and contribute to more attractive and tasty food. Available information concerning the composition and the nutritional value of edible flowers is already a sufficient reason for their consumption. Their health benefits are due to their vitamin, mineral, and antioxidant content [1,2,3,4,5,6,7]. Among edible flowers, a prominent role is played by the flowers of the zucchini plant (Cucurbita pepo L.), characterized by a bright yellow color and a delicate flavor, as well as by medicinal and functional properties [8,9,10,11,12]. Zucchini flowers are an important source of phytochemicals, essential amino acids, folic acid, and antioxidant compounds such as carotenoids, polyphenols, and ascorbic acid [13,14,15,16]. Zucchini plants are monoecious, meaning they produce separate male and female flowers on the same plant. Female zucchini flowers are borne on a short stem, whereas male flowers are located on a longer, slender peduncle. The male flowers do not produce any fruit and are consumed in the fresh vegetable market or processed foods (e.g., pizza, fried foods, sauces). In these plants, sex determination is regulated by ethylene [17]. The zucchini plant flowers were domesticated in Mexico and have become a main dietary ingredient in many parts of the world [18]. Despite the consumption of zucchini flowers being very widespread, they have a problem with their high perishability due to senescence physiological changes and the delicacy of their tissues. Zucchini flowers should guarantee what the International Fresh-cut Produce Association (IFPA) states for fresh-cut products, and that is, they should offer consumers high nutrition, convenience, and flavor while still maintaining their freshness [19,20,21]. Some researchers [22,23] studied the effects of cold storage on zucchini flowers processed as a new ready-to-use vegetable. These studies highlighted that the shelf life of flowers was influenced by low storage temperatures such as those caused by cultivars. High CO2 and low O2 concentrations at 5 °C extended zucchini flowers shelf life, with minor changes in the physicochemical properties and antioxidant compound retention [13]. On the other hand, flowers stored at 5 °C in an atmosphere containing 3% O2 in nitrogen proved marketable after 9 days of storage [24]. The most common packaging includes polymeric films to ensure low O2 levels and high levels of CO2 in the package headspace, with an increased risk of reaching anaerobic conditions [25]. Baruzzi et al. [26] investigated the evolution under refrigerated conditions of the natural microbial population occurring on female zucchini flowers. The authors reported that only a portion of the microbial community, primarily present on flowers, was able to adapt to refrigerated conditions. More recently, Toro-Vèlez et al. [27] evaluated the postharvest quality of tropical pumpkin flowers submitted to passive and active modified atmosphere packaging (MAP). The authors observed that neither storage temperature nor packaging method (passive or active MAP) had significantly influenced the qualitative characteristics of stored flowers. Other studies [25,28] present in the literature considered the influence of different packaging systems on fresh-cut zucchini squash. Lucera et al. [25] compared a polypropylene-based (OPP) bag with a bio-polymeric film (COEX) under passive and active MAP to package two zucchini cultivars. The authors showed that OPP film had a slightly better shelf life for zucchini. Blanco-Diaz et al. [28] evaluated the influence of two different packaging films (25 μm film and 40 μm film) on the shelf-life of four zucchini cultivars. Their findings demonstrated that using 25 μm film packaging was the most efficacious for maintaining zucchini quality. Both these works [25,28] have observed the shelf life of zucchini fruits, but for flowers, it is quite different. In fact, compared to vegetables, the quality of flowers most rapidly declines after harvest, both because of the physiological changes related to senescence and the delicacy of their tissues. No information about the shelf life of minimally processed zucchini flowers targeting the market of ready-to-eat products is available. In our research, flower washing has been introduced despite the high sensitivity of this product to handling. Then the goal of the present study was to evaluate the shelf life of washed fresh-cut zucchini flowers using two different packaging films: polyester (an oxygen permeability reduction of 63%) versus low-density polyethylene (LDPE) with an oxygen permeability reduction of 24%.

2. Materials and Methods

2.1. Plant Materials and Treatments

Zucchini plants cv Altea were grown at a local farm in the municipality of Tarquinia (Latium region-Italy). Latitude 42_16020′′ N; longitude 11_42026′′ E; altitude 32 m a.s.l.). Male flowers were harvested and carefully transported to the Postharvest Laboratory at Tuscia University in a portable refrigerated box. Zucchini flowers were properly manipulated for the film packaging experiment. The stem was removed to detach the stamen, then the flowers were washed with chlorinated water (100 ppm) for 1 min and dried using a very light absorbent paper, taking care not to cause damage to the flowers. Flowers were weighed and placed in polystyrene food trays (16 × 23 cm) containers (four flowers per container). Polyester film (65% reduction of oxygen permeability) or low-density polyethylene film (LDPE, 24% reduction of oxygen permeability) were used for the packaging of the individual containers [29]. According to Baruzzi et al. [26], conservation tests were performed for 8 days in a cold room at 5 °C ± 1 °C. Polyester for food packaging was chosen as a valid alternative thanks to its excellent performance in brilliance, hardness, high oxygen permeability, and recyclability. At the beginning and after 2, 3, 5, and 8 days of storage, samples were taken for measuring weight loss, color, respiration rate, firmness, pH, and sensory analysis. Three replicates of six flowers each were analyzed for treatment and time.

2.2. Evaluated Parameters

Weight loss was calculated as a percentage of the initial fresh weight. The color assessment was measured in correspondence both in the calyx and in the corolla with a spectrophotometer CM-2600d (Konica Minolta, Osaka, Japan) according to Massantini et al. [30]. The colorimetric data were acquired in the CIE 1976 or CIELAB color space. According to the CIELAB color space, L* (luminosity), h (hue angle, h = tang−1 b*/a*), and C* (saturation index or chrome, C* = [a*2 + b*2]1/2) were considered. Hue angle and chrome were calculated from a* and b* values according to Wrolstad and Smith [31]. CO2 and O2 variations in the polyester in comparison with LDPE for zucchini flowers during storage were measured using the dynamic system [24,32]. At each storage time, 0.1 mL gas samples were collected from the inlet and from the outlet flows of each jar containing the flowers and injected into a gas chromatograph, Clarus 400 (Perkin Elmer, Milano, Italy), equipped with a thermal conductivity detector (230 °C). Separation of carbon dioxide was achieved on a Carboxen 1006 plot (30 m × 0.53 mm; Supelco, Bellefonte, PA, USA), with a column flow of 7 mL min−1 and an oven temperature of 180 °C. Firmness was evaluated by measuring the tensile strength of the zucchini flowers, expressed in MPa units of measurement. The tensile strength was determined with an Instron Universal Testing Machine mod. 4301 (Instron Corporation, Norwood, MA, USA). Each flower was subjected to elongation in both directions for a time of two minutes and at a speed of 0.16 mm/s, thus making an overall movement of 20 mm. According to Aquino-Bolaños et al. [13], 4 g of sample was homogenized in 36 mL of distilled water, filtered, and pH was measured with a potentiometer, mod. FE 20 (Mettler-Toledo S.p.A., Milano, Italy).

2.3. Sensory Analyses

The sensory analysis was performed by a group of 20 trained judges who were familiar with squash flower characteristics in a laboratory equipped for sensory analysis according to the ISO 8589 [33] standards. According to Demasi et al. [12], each judge received about 10 g of zucchini flowers that had been prepared as follows: about 5 g of flowers in a glass for olfactory evaluation and about 5 g in a white plastic dish for visual evaluation. The samples were presented in a randomized block design to avoid bias. A minimum break of 5 min was taken between each sample. Each descriptor was employed on a 9-point scale with intervals from 0 (absence of the character) to 9 (maximum intensity). The following sensory attributes were evaluated: appearance, consistency, and overall acceptability.

2.4. Statistical Analyses

A one-way analysis of variance (one-way ANOVA) was performed for each parameter analyzed. The pairwise comparison between samples was computed using Tukey’s HSD (Honestly Significant Difference) method for an appropriate level of interaction (p ≤ 0.05). Data processing and statistical analysis were performed using the Minitab 16 and R version 3.0.1 statistical software.

3. Results and Discussion

The color of the flowers represents a fundamental qualitative aspect and an element of primary importance to the consumer at the time of purchase. Colorimetric analysis found that after 2 days in the sample stored in LDPE, in correspondence with the corolla, only the L* coordinate showed a significant change (p ≤ 0.05) in the treatment (Table 1). The L* value (lightness of the sample) increased for all the samples of zucchini flowers during their shelf life in both the film packaging treatments. Therefore, at the end of storage (day 8), zucchini flowers maintained their lightness. The increase in L* values is a sign of the higher yellow pigments.
After 8 days of storage in LDPE, the samples showed a significant variation (p ≤ 0.05) according to the treatment for the C* values only. Several researchers [34] highlighted the amount of carotenoids is directly correlated with some color parameters in flowers. Carotenoids are captured by chloroplasts for storage and, more recently, for carotenoid biosynthesis [35]. This sentence could explain why there were no differences among color parameters during the storage of flowers. The Croma value (55.361) was high for pumpkin flowers at the harvest (Table 1). A similar value (55.56) was confirmed in the pumpkin flowers from India [36]. Toro-Vèlez et al. [27] found that tropical pumpkin flowers stored for 7 days at 10 °C under active modified atmosphere packaging showed a reduction of chroma values with less color saturation (34.34).
Regarding the h value, which represents the quantitative performance of the color, it was observed that it indicates color between orange and yellow also during packaging storage. It is important to underline that the flowers stored found no significant differences in h values (67.539 vs. 67.693 for polyester film and LDPE, respectively) at the end of storage. The maintained h value indicated zucchini flowers stored in both film packaging preserved their color as they aged and so prolonged their shelf life. An important element that causes a decrease in the marketability of zucchini flowers is weight loss in fact, it negatively affects the appearance due to tissue wilting [22]. Our results demonstrated that in zucchini flowers stored in polyester film, only a slight weight reduction was observed during storage; after 5 days, about 3% of fresh weight (Figure 1). Samples stored in LDPE showed a remarkable weight loss, achieving a value of about 12% by the end of storage (day 8). This result is very important since it could improve the shelf life of fresh-cut zucchini flowers using polyester film.
On the other hand, some authors [27] have instead reported that tropical zucchini flowers stored in modified atmosphere packaging at 5 °C demonstrated a percentage weight loss (compared with fresh flowers on day 0) that significantly increased to 26.38% on day 5. In analyzing the effect of the different packaging on zucchini flower storage, significant differences were observed due to an increment in the CO2 percentage that was higher by 10 percentage points for the polyester in comparison with LDPE (Figure 2). Findings demonstrated that, at the analyzed temperature of 5 °C, CO2 content increased and O2 content decreased in polyester film packaging during the storage period. This behavior is explained by the fact that the polyester packaging constituted, in comparison to that in LDPE, a barrier to the passage of gases, which allowed for maintaining an atmosphere rich in CO2 and low in O2. This fact is very important since the increase of CO2 during storage further decreases the respiration rate. Aquino-Bolañoet al. [13] showed that storing squash blossoms in an atmosphere with a high percentage of CO2 (10%) preserved their shelf life of up to 16 days. However, this study dates back several years, and the authors hoped that their research could open the possibility of major markets for zucchini flowers. Even so, it is currently difficult to find zucchini flowers that have been well stored for such a long time for sale in supermarkets.
As reported in Figure 3, the tensile strength of zucchini flowers stored in polyester film was significantly different in comparison to those stored in LDPE. It is possible to observe the fact that the flowers in polyester showed greater values of tensile strength than the flowers stored in LPDE. On day 5, the flowers stored in polyester maintained a pressure of 0.19 MPa versus those in LDPE at 0.08 MPa. The reduction in tensile strength was over 50%, with a consequent decline in the quality of the flowers. This is confirmed by the evidence that they remained more turgid and resistant than those packaged in LPDE. Additionally, the sensory analysis validated this through the consistency attribute. The pH of zucchini flowers slightly increased during storage. This increase was greater for flowers stored in LDPE film packaging (Table 2). The decrease in acidity could be interpreted considering that flowers employ organic acids as a substrate for respiration activity [37].

Sensory Analyses

A favorable judgment of zucchini flowers’ sensorial properties is needed for their acceptance by the consumer. In our research, the appearance of zucchini flowers stored in polyester film was remarkably better than that of flowers stored in LDPE film packaging (Figure 4). From panelists’ judgments, it was found that the type of packaging had a significant effect on flower appearance scores. The mean rating for fresh flowers’ appearance decreased in LDPE film packaging after just 2 days, while it remained at 9 in polyester film (Figure 4). From days 2 to 5 of storage, the use of polyester film packaging resulted in a better flower appearance with scores ranging from 9 to 7.5. Loss of quality (lower appearance score) over time was faster in flowers stored with LDPE film packaging. On day 5, the appearance rating for LDPE packaged flowers averaged 4, making them unmarketable. The appearance of decay could be related to the tissue failure of the corolla, probably caused by the oxidation of floral tissues. Poor quality pumpkin flowers already on day 5 of storage in modified atmosphere packaging were reported in another research study [27]. They observed flowers which received scores for appearance, with an average of 3.9. Still, the experimentation conducted by these authors was unlike that in our study.
Additionally, as regards the consistency, a significant difference was observed between the flowers stored in polyester film and LDPE (Figure 5). From days 2 to 5 of storage, the use of polyester film packaging maintained flower consistency with scores ranging from 8 to 6.5, respectively, maintaining excellent quality attributes for 5 days. This result is very important since flowers stored in polyester film packaging showed a similar consistency score to some fresh edible flowers [38]. Instead, zucchini flowers stored in LDPE film after just 3 days showed consistency with low scores of 4, representing a qualitative decay.
In our study, the overall acceptability, a parameter bonded to the quality of zucchini flowers that also features the impression of consumers, was assessed. Figure 6 shows the overall acceptability of zucchini flowers in LDPE and polyester packaging during storage. Significant differences were found between the flowers stored in polyester film packaging compared to those in LPDE film. After 3 days of storage in polyester film, the flowers had a 7.5 score, which denoted a very agreeable taste. On the contrary, flowers stored in LDPE film were evaluated with a low score of 4. On day 5, the overall acceptability rating for polyester packaged flowers averaged 7, keeping their quality intact. As known, flowers continue to respire and transpire after harvesting, and these processes also cause tissue degradation [39]. The two plastic films used in our study demonstrated different effects on zucchini flowers’ sensory quality. The high sensory quality of zucchini flowers was maintained for a longer period (5 days) in polyester film packaging compared to LDPE film, which had a deterioration in consistency and overall acceptability after 3 days of storage (Figure 5 and Figure 6). These results could better satisfy consumers since zucchini flowers stored in polyester film packaging maintained excellent quality sensory attributes for 5 days.

4. Conclusions

This study confirms the possibility of maintaining the shelf life of ready-to-use fresh-cut zucchini flowers by employing the most suitable film packaging. Our research demonstrated that using storage temperature at 5 °C and polyester film packaging, qualitative characteristics were maintained for a more extended period in comparison to LDPE film packaging. Flowers also kept a better texture than those wrapped in LDPE. Using polyester film packaging, sensorial traits were preserved for a longer period, and the aspect of the ready-to-use fresh-cut zucchini flowers was satisfying until day 5, maintaining high overall quality. This finding is particularly important as, currently, there is an increase in the use of ready-to-use vegetable products because consumers have less and less time available for food preparation. In this sense, since consumer attitudes are changing regarding the growing demand for healthy foods, ready-to-use fresh-cut zucchini flowers could represent an optimal choice. Further investigations are required both to assess whether shelf life can be expanded more than the 5 day limit we observed and to encourage the search for sustainable film packaging.

Author Contributions

Conceptualization, review, and editing, R.M. and M.T.F.; supervision, R.M. and M.C. All authors contributed to manuscript writing. All authors have read and agreed to the published version of the manuscript.

Funding

This research received no external funding.

Institutional Review Board Statement

Not applicable for studies not involving humans or animals.

Informed Consent Statement

Not applicable for studies not involving humans.

Data Availability Statement

The data presented in this study are available on request from the co-author, Maria Teresa Frangipane.

Acknowledgments

The author gratefully acknowledges the ‘Departments of Excellence 2018’ program (i.e., ‘Dipartimenti di eccellenza’) of the Italian Ministry of Education, University and Research for the financial support through the ‘Landscape 4.0 food, wellbeing and environment’ (DIBAF department of the University of Tuscia, Italy).

Conflicts of Interest

The authors declare no conflict of interest.

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Figure 1. Weight loss percentage variation for zucchini flowers packaged in polyester in comparison with LDPE during storage. Error bars refer to the standard deviation.
Figure 1. Weight loss percentage variation for zucchini flowers packaged in polyester in comparison with LDPE during storage. Error bars refer to the standard deviation.
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Figure 2. CO2 and O2 variations in the polyester in comparison with LDPE for zucchini flowers during storage.
Figure 2. CO2 and O2 variations in the polyester in comparison with LDPE for zucchini flowers during storage.
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Figure 3. Tensile strength (MPa) in LDPE and polyester packaging during storage. Error bars refer to the standard deviation.
Figure 3. Tensile strength (MPa) in LDPE and polyester packaging during storage. Error bars refer to the standard deviation.
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Figure 4. Mean appearance of zucchini flowers in LDPE and polyester packaging during storage. Legend: Vertical bars correspond to Tukey’s least significant difference at the 0.05 p level.
Figure 4. Mean appearance of zucchini flowers in LDPE and polyester packaging during storage. Legend: Vertical bars correspond to Tukey’s least significant difference at the 0.05 p level.
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Figure 5. Mean consistency of zucchini flowers in LDPE and polyester packaging during storage. Legend: Vertical bars correspond to Tukey’s least significant difference at the 0.05 p level.
Figure 5. Mean consistency of zucchini flowers in LDPE and polyester packaging during storage. Legend: Vertical bars correspond to Tukey’s least significant difference at the 0.05 p level.
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Figure 6. Overall acceptability of zucchini flowers in LDPE and polyester packaging during storage. Legend: Vertical bars correspond to Tukey’s least significant difference at the 0.05 p level.
Figure 6. Overall acceptability of zucchini flowers in LDPE and polyester packaging during storage. Legend: Vertical bars correspond to Tukey’s least significant difference at the 0.05 p level.
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Table
Table 1. Colorimetric analysis of the corolla. The mean of the different treatments and the error expressed as standard deviation are reported.
Table 1. Colorimetric analysis of the corolla. The mean of the different treatments and the error expressed as standard deviation are reported.
Plastic FilmDays of StorageL*h°C*
Polyester048.75 ± 11.40668.253 ± 0.69955.361 ± 0.302
258.37 ± 3.05768.501 ± 1.28159.832 ± 6.039
356.19 ± 3.17068.119 ± 0.91356.194 ± 4.206
554.72 ± 2.71567.241 ± 0.22455.378 ± 2.200
857.03 ± 2.13767.539 ± 1.82155.191 ± 0.837
LDPE048.75 ± 11.40668.253 ± 0.69955.361 ± 0.302
256.63 ± 2.50469.040 ± 0.73958.492 ± 2.270
355.50 ± 3.34967.723 ± 1.44156.203 ± 4.276
558.22 ± 2.37970.395 ± 1.64548.348 ± 4.534
859.98 ± 4.80767.693 ± 2.78352.251 ± 7.718
Table
Table 2. pH values of zucchini flowers in LDPE and polyester packaging during storage. The mean of the different treatments and the error expressed as standard deviation are reported.
Table 2. pH values of zucchini flowers in LDPE and polyester packaging during storage. The mean of the different treatments and the error expressed as standard deviation are reported.
Plastic FilmDays of StoragepH
Polyester06.4 ± 0.14
26.4 ± 0.14
36.5 ± 0.08
56.6 ± 0.07
86.8 ± 0.05
LDPE06.4 ± 0.14
26.4 ± 0.14
36.6 ± 0.09
57.1 ± 0.05
87.3 ± 0.05
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MDPI and ACS Style

Massantini, R.; Cardarelli, M.; Frangipane, M.T. Quality, Sensory Analysis and Shelf Life of Ready-To-Use Fresh-Cut Zucchini Flowers Stored in Different Film Packaging. Agriculture 2022, 12, 1818. https://doi.org/10.3390/agriculture12111818

AMA Style

Massantini R, Cardarelli M, Frangipane MT. Quality, Sensory Analysis and Shelf Life of Ready-To-Use Fresh-Cut Zucchini Flowers Stored in Different Film Packaging. Agriculture. 2022; 12(11):1818. https://doi.org/10.3390/agriculture12111818

Chicago/Turabian Style

Massantini, Riccardo, Mariateresa Cardarelli, and Maria Teresa Frangipane. 2022. "Quality, Sensory Analysis and Shelf Life of Ready-To-Use Fresh-Cut Zucchini Flowers Stored in Different Film Packaging" Agriculture 12, no. 11: 1818. https://doi.org/10.3390/agriculture12111818

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