Effect of noble gas-enriched atmospheres on the overall quality of ready-to-eat arugula salads

Char, Cielo; Silveira, Ana Cecília; Inestroza-Lizardo, Carlos; Hinojosa, Andrea; Machuca, Alejandra; Escalona, V.H.

doi:10.1016/j.postharvbio.2012.05.010

Cited by 36 publications

(27 citation statements)

References 19 publications

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“…Unripe green pistachios have the highest chlorophyll content; with ripening, the level decreases . These results are consistent with those obtained by other researchers who studied the ability of elevated CO 2 and/or depleted O 2 in MAP to prevent degradation of chlorophyll in green bell peppers, arugula leaves, fig, and broccoli florets …”

Section: Resultssupporting

confidence: 93%

Extending storage potential of de‐hulled fresh pistachios in passive‐modified atmosphere

2019

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Background The effects of passive modified‐atmosphere packaging (passive‐MAP) on the postharvest quality of de‐hulled fresh pistachios (Pistacia vera L. cv. Kerman) stored at cold temperature (0 ± 0.5 °C) and 90 ± 1% relative humidity was investigated with fruits under ambient air condition as the control treatment. The fruit quality parameters measured included kernel firmness, color values (L*, a*, b*, h°, and C*), weight loss, fungal decay and marketability, ethylene production, respiration rate, and sensory characteristics at 0, 30, 60, and 105 days of storage. The carbon dioxide (CO2) and oxygen (O2) concentrations in the package headspace were monitored during storage. RESULTS A modified atmosphere of 0.95–3.35% O2 and 23.17–29.82% CO2 was achieved in the passive‐MAP treatment. Fruit respiration rates increased significantly relative to controls throughout storage (P ≤ 0.01). However, storage had no significant effect on ethylene production rates. Additionally, passive‐MAP‐stored fruits maintained firmness, shell lightness, kernel color, and sensory quality with minimum weight loss and fungal decay, compared with the control. CONCLUSION These results demonstrate storage life of fresh pistachios in passive‐MAP can be extended up to 105 days, compared with 30 days in ambient conditions. © 2019 Society of Chemical Industry

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Section: Resultssupporting

confidence: 93%

Extending storage potential of de‐hulled fresh pistachios in passive‐modified atmosphere

2019

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“…Several authors have studied this vegetable because of its potential as an antioxidant source. Tiveron et al () reported a TPC of 110 mg GAE/100 g FW for rocket, similar to the value obtained in the present study; while Char et al () reported a sixfold higher polyphenol content. It should be mentioned that beet greens is not considered a vegetable of traditional consumption, so studies about its phenolic content or antioxidant capacity are relatively scarce.…”

Section: Resultssupporting

confidence: 90%

“…Rocket has been reported as one of the most consumed leafy vegetables in mixed salads in recent years. The leaves and young stems are specially appreciated due to their unique, slightly spicy flavor (Char et al, ). Several authors have studied this vegetable because of its potential as an antioxidant source.…”

Section: Resultsmentioning

confidence: 99%

Chemical characterization and functional properties of selected leafy vegetables for innovative mixed salads

et al. 2017

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The content of bioactive compounds and antioxidant capacity of nine vegetables of conventional and unconventional utilization in salad mixtures were studied. The total phenolic and flavonoid contents ranged between 39.6–148.5 mg GAE/100g FW and 76.3–217.4 mg QE/100g FW, respectively. Ascorbic acid content ranged between 16.4 and 198.8 mg AAE/100g FW. Antioxidant capacity was assessed using DPPH, FRAP, and ORAC methods; values were in the range of 48.9–245.8 mg TE/100g FW, 67.7–335.8 mg TE/100g FW, and 104.86–833.9 mg TE/100g FW, respectively. Red cabbage, beet greens, parsley, and rocket exhibited the highest antioxidant capacities. Catechin was the most abundant phenolic compound identified in the free fraction, and p‐coumaric acid, quercetin, and caffeic acid in the hydrolyzed fraction. Results suggested that the presence of these phenolics could be of great importance in preventing some chronic and degenerative diseases when regularly consumed. Nonconventional vegetables showed high antioxidant properties, therefore, it is important to promote their consumption. Practical applications Not all vegetables have the same phenolic composition, and not all phenolics have the same antioxidant capacity. Knowledge of the bioactive content and antioxidant capacity profile in each vegetable could be of interest to consumers and the food industry for selecting the more suitable leaves to make salad mixtures with high nutritional and functional values. These compounds can prevent some chronic‐degenerative diseases related to oxidative stress, so it is important introduce them regularly into the diet. Moreover, the evaluation of nontraditional vegetables is intended to bring consumers toward a new source of bioactive compounds, prompting their consumption, and providing added value to certain plant parts that are sometimes considered as waste products.

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“…The best packaging is one that is impermeable to water, oxygen and light. Char et al (2012) studied the packaging of ready-to-eat arugula (Eruca vesicaria Mill.). Arugula leaves that were physically damaged dehydrated or without a characteristic yellow color were removed.…”

Section: Resultsmentioning

confidence: 99%

The effect of packaging material and storage period on microwave-dried potato (Solanum tuberosum L.) cubes

et al. 2014

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The effect of three packaging materials (transparent biaxially oriented polypropylene laminate (BOPP); semitransparent BOPP; polyethylene-polyamide (PE-PA) laminate) in three packaging conditions (vacuum, N 2 , natural atmosphere) and in two temperature treatments (blanching in hot water; steam) on microwave-dried potato (Solanum tuberosum L.; Solanaceae) cubes was studied. After storage for 60 and 120 days, the amount of ascorbic acid (AA), shrinkage and rehydration were determined. Dried potato cubes packaged under N 2 atmosphere had the highest rehydration value (3.142 %). Since there is a direct relationship between the amount of water loss and shrinkage, samples packaged in PE-PA laminate packages under vacuum showed 4.947 % less shrinkage than transparent BOPP or semi-transparent BOPP due to low permeability of these packages. Potatoes stored for 120 days resulted in 7.89 % more shrinkage than those stored for 60 days. The least loss in AA occurred in PE-PA laminate packaging. The shelf-life of potato cubes can be increased and their quantitative and qualitative characteristics can be best preserved by package-drying in PE-PA laminate under vacuum conditions.

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Effect of noble gas-enriched atmospheres on the overall quality of ready-to-eat arugula salads

Cited by 36 publications

References 19 publications

Extending storage potential of de‐hulled fresh pistachios in passive‐modified atmosphere

Extending storage potential of de‐hulled fresh pistachios in passive‐modified atmosphere

Chemical characterization and functional properties of selected leafy vegetables for innovative mixed salads

The effect of packaging material and storage period on microwave-dried potato (Solanum tuberosum L.) cubes

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