Passive modified atmosphere affects the quality of minimally processed escarole

• Autor(a) principal: Soares, Carlos Dornelles Ferreira
• Data de Publicação: 2018
• Outros Autores: Sarantópoulos, Claire I. G. L., Kluge, Ricardo Alfredo
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Repositório do Instituto de Tecnologia de Alimentos
• Texto Completo: http://repositorio.ital.sp.gov.br/jspui/handle/123456789/218

This study aimed to evaluate the quality changes of the minimally processed escarole under passive modified atmosphere, packaged in different flexible plastic packages, which included polyvinyl chloride (PVC) stretch film, low‐density polyethylene (LDPE) bag, polypropylene (PP) bag, and bi‐oriented polypropylene (BOPP) bag, during storage for 20 days at 0°C and 90%–95% RH. The atmosphere of 16% O2 and 3% CO2 formed in the PVC overwrap package provided the lowest browning index and the best conservation of ascorbic acid, chlorophyll, and carotenoids. During the experiment, no differences in phenolic compounds and polyphenol oxidase activity among the treatments were observed, while the activity of peroxidase showed peaks in different analysis days. Weight loss of all samples did not exceeded 1%. The minimally processed escarole showed sensitivity to high CO2 concentrations. Thus, a simple PVC stretch film provided the best visual and nutritional preservation of the minimally processed escarole.