COMBINED APPLICATION OF EDIBLE COATINGS AND PASSIVE REFRIGERATION TO EXTEND THE SHELF-LIFE OF FRESH TRUFFLES

Truffle is one of the most prestigious Italian products, with high commercial value. The growing interest generated also abroad represent incentives to the development of new preservation technologies for the extension of truffles shelf-life and, as consequence, the reduction of waste. The aim of this work is the study of the effectiveness of different types of edible coatings based on lentil proteins or their combination with chitosan, for the extension of the shelf-life of truffles of the species Tuber aestivum, stored under passive refrigeration conditions. Weight loss reduction and visual aspect of truffles have been evaluated.