8/15/2019 Preserving Fresh-cut Rocket Salad Quality With UV-C
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Preserving fresh-cut rocket salad quality with UV-C light
andsuperatmospheric O2 pack
Rocket or arugula (Eruca sativa Mill.) iswidely appreciated
for its numerousbeneficial compounds for human health,such as
vitamins A and C, folic acid,carotenoids, flavonoids and
glucosinolates.
Its short shelf life of approximately 8–12days when stored under
proper conditions(0°C and 100% RH) makes it necessary touse a
combination of preservation methods(sanitization, temperature,
relative humidity,atmospheric composition) to ensure
productquality, especially during commercialdistribution when the
temperature rises andthe relative humidity is variable.
Scientists from Chile and Uruguay have evaluated the synergic
effect of UV-C irradiation (0.34 to20.13 kJ/m2), as an alternative
sanitizer method, combined with subsequent high O2atmosphere
(>85%) packaging on: the respiration rate, atmospheric
composition, microbiologicalgrowth and nutritional quality of
fresh-cut rocket stored at 5°C for 10 days.
All treatments under increased O2 levels showed a
reduction in the respiration rate throughoutthe cold storage.
UV-C radiation enabled an initial reduction of about 1 and 1.5
log units on mesophilic andpsychrotrophic counts, respectively.
However, this treatment was not effective for mold control.In
addition, a noticeable increase occurred in the total antioxidant
capacity and polyphenolcontent without affecting the visual
appearance of the leaves.
Scientists concluded that high UV-C doses of 15.14 and 20.13
kJ/m2 combined with a high O2atmosphere present a viable
alternative for the quality maintenance of fresh-cut rocket
leaves.These UV-C doses enabled the initial reduction of the
populations of psychrotrophic, mesophilicand
Enterobacteriaceae microbes.
However, the high microbial load recorded in the raw material
highlights the importance of anintegrated management from the
culturing step to ensure low microorganism levels at thebeginning
of the minimal process. This enables UV-C to be a successful
disinfection method that
is complementary to others and to be a way to increase
antioxidant compound levels in vegetaltissues, which constitutes an
advantage over other methods. In addition, these doses did
notaffect the appearance and color parameters of the products.
Finally, UV-C radiation can be applied by a cheap
and simple chamber with a relative lowmaintenance cost being a
feasible alternative to small industry.
Study was first published online last June 25th 2015
at:http://onlinelibrary.wiley.com/doi/10.1111/jfs.12202/abstract
Source: Ana Cecilia Silveira, Andrea Baeza, Victor Hugo
Escalona, ‘Effect of ultraviolet-c radiation combined with
unconventional atmosphere packaging on the quality of
fresh-cut arugula (Eruca sativa Mill.)’, 2015, Journal of Food
Safety, doi: 10.1111/jfs.12202
Contacts:Victor Hugo EscalonaCentro de Estudio Postcosecha,
Departamento de Produccion Agrıcola, Facultad deCiencias
Agronomicas, Universidad de Chile,Santa Rosa11315, La Pintana,PO
Box 1004, Santiago, ChilePh.: +56 2 29785841/23Email:
[email protected]
Publication date: 7/23/2015 Author: Emanuela
FontanaCopyright: www.freshplaza.com
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8/15/2019 Preserving Fresh-cut Rocket Salad Quality With UV-C
Light and Superatmospheric O2 Pack
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04/06/16, 11:37 AMPreserving fresh-cut rocket salad quality with
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