Effects of long-term controlled atmosphere storage, minimal processing, and packaging on quality attributes of calçots (Allium cepa L.)

Abstract

Calçots are the immature floral stems of the second-year onion ( Allium cepa L.) resprouts. Modified atmosphere packaging or vacuum packaging are suitable alternatives to preserve fresh-cut vegetables. The objective of this study was to evaluate the effect of postharvest storage time of raw vegetable stored under controlled atmosphere and used packaging system after minimal processing on the quality of fresh-cut calçots. Calçots used for minimal processing were stored under 1.0 kPa O2 + 2.0 kPa CO2 at 1 ℃ for 30 and 60 days. Fresh-cut calçots were packaged using passive modified atmosphere packaging or vacuum packaging and were stored at 4 ℃ for 15 days. Calçots stored under controlled atmosphere for 30 days presented better retention of quality and in turn, being more suitable for minimally processing. Vacuum packaging preserved the physicochemical quality of fresh-cut calçots better after 15 days. Mesophilic aerobic counts were also higher in fresh-cut calçots stored under modified atmosphere packaging, but all counts were below the recommended limits during and at the end of their shelf-life (15 days). The most suitable conservation strategy might be to store whole calçots under controlled atmosphere for 30 days and after minimally processing, packaged under vacuum in order to extend the shelf-life of fresh-cut calçots.

Single and Combined Effect of Mild-Heat Treatment and Alginate Coatings on Quality Preservation of Minimally Processed Bunching Green Onions

“…From the preservation point of view, it is positive because changes in pH could promote color and texture loss [ 50 , 51 ]. Zudaire et al [ 49 ] observed a decrease in the pH of fresh-cut calçots held in a controlled atmosphere for 15 days at 4 °C.…”

“…At the initial time, all samples showed values of pH ranging between 5.8 and 6.0, characteristics of low acid foods which are susceptible to microbial proliferation [48]. Other authors have reported similar pH values for green onions of several varieties [11,49]. On the other hand, Siddiq et al reported that the application of mild-heat treatments beyond 50 • C affected the tissue structure of fresh-cut onions, causing shrinkage and thus an increase in the weight loss [47].…”

“…At the initial time, all samples showed values of pH ranging between 5.8 and 6.0, characteristics of low acid foods which are susceptible to microbial proliferation [48]. Other authors have reported similar pH values for green onions of several varieties [11,49].…”

Gamma radiation processing under modified atmosphere packaging effects on microbial quality and antioxidant activity of fresh leafy vegetables during storage

“…If this damage is not repairable, the organism will die or will not be able to reproduce [17]. In MAP-packed samples, low concentrations of O2 inside the package inhibit the growth of aerobic microbiota [18]. Contrarily, in garlic chives the spore forming bacteria increased by enhancing irradiation doses, but the difference was not significant among irradiated treatments.…”

Mathematical modeling and multivariate analysis applied earliest soybean harvest associated drying and storage conditions and influences on physicochemical grain quality

“…Therefore, for the processing industries to operate all year round, soybeans must be properly stored to supply industrial demand. The storage environment determines the activity of all biotic components in the system, which leads to safe storage or product loss 22 – 24 . During storage, changes also occur in the physicochemical and technological properties of soybean.…”