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

摘要

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 11 days at 5 degrees 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 10 days at 5 degrees 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. Industrial relevance: 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