The renewed interest of consumer towards traditional and typical dishes leaded to an increase in the demand for Cuccia, which is a traditional Sicilian food made by boiling in water durum wheat kernels "complete" of its aleuronic and embryonic layer. A comparative study on the influence of using different packaging (PET, active PET packaging and glass) on the quality decay kinetics of Cuccia is presented. In particular, the performance of traditional plastic containers and that of an innovative materials containing an oxygen scavenger was evaluated by monitoring the quality of bottled Cuccia during storage at 15 degrees C, the actual storage condition. For comparative purposes the quality decay kinetics of Cuccia bottled in glass was also determined. Results showed that the containers made of PET can slow down the quality decay kinetics of Cuccia to that of containers made of glass. (c) 2005 Elsevier Ltd. All rights reserved.