Combined effect of UV-C pretreatment and high oxygen packaging for keeping the quality of fresh-cut Tatsoi baby leaves

• Published in: Innovative food science & emerging technologies Vol. 14; pp. 115 - 121
• Main Authors: Tomás-Callejas, Alejandro, Otón, Mariano, Artés, Francisco, Artés-Hernández, Francisco
• Format: Journal Article
• Language: English
• Published: Elsevier Ltd 01-04-2012
• Subjects: Brassica rapa var. rosularis; Health promoting compounds; Leafy vegetables; Minimal processing; Sensory quality; Brassica rapa var. rosularis; Sensory quality; Minimal processing; Leafy vegetables; Health promoting compounds
• ISSN: 1466-8564; 1878-5522
• DOI: 10.1016/j.ifset.2011.11.007

The effects of a moderate UV-C pretreatment, a superatmospheric O2-enriched modified atmosphere packaging (MAP) and its combination compared to a conventional passive MAP on microbial, health promoting compounds and sensory changes of fresh-cut Tatsoi baby leaves throughout 11days at 5°C were investigated. The UV-C and the combined UV-C+O2-enriched MAP were the treatments which best controlled the epiphytic microbial growth. Treatment assays did not affect the total chlorophyll and phenolic content and the total antioxidant capacity which were kept throughout storage. According to sensory quality, the shelf life was 9 to 10days at 5°C for all treatments. These innovative sustainable combined treatments could be useful to the industry for keeping the overall quality of fresh-cut Tatsoi baby leaves, and probably other leafy vegetables, while minimizing water consumption.
These innovative and sustainable combined treatments could be useful to the industry for keeping the overall quality of fresh-cut Tatsoi baby leaves, and probably other leafy vegetables, while minimizing water consumption. Its application can be easily applied in the industry.
► UV-C+O2 MAP inhibited microbial growth more effectively than conventional MAP. ► Combined preservation techniques did not negatively affect the bioactive profile. ► Useful technique for keeping the overall quality while minimizing water consumption.