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Fennel was washed on the butt-end cut with ascorbic (1%) and citric (5%) acids and packed in polypropylene (PP) baskets sealed with PP film to generate a modified atmosphere. As a control, perforated PP was used. Storage conditions were 14 d at 0 8C followed by 4 d in air at 15 8C. Chemical and sensory quality attributes were monitored. No browning of external leaves developed. Modified atmosphere of 16 to 17% O 2 and 3 to 4% CO 2 was able to inhibit browning of the butt-end cut, the main factor for keeping quality of fennel, but treatments with antioxidants did not. In all treatments, green color and firmness decreased, although under modified atmosphere the best results for keeping fennel quality were found.

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