8/15/2019 Preserving Fresh-cut Rocket Salad Quality With UV-C Light and Superatmospheric O2 Pack
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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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