Abstract
ABSTRACTThe response of full‐history time‐temperature indicators attached to different packages containing five perishable and semiperishable foods (tomatoes, naked and wrapped lettuce, canned fruitcake, and UHT sterilized milk) was studied. The products were stored at constant and variable temperature treatments simulating commercial storage and handling practices. Changes in specific quality attributes were periodically evaluated by means of sensory analysis, and the monitored attributes were correlated with indicator response. Statistical analysis showed significant correlations (p < 0.05) between the indicators studied and quality changes in tomatoes and UHT sterilized milk.
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