Effect of UV‐C radiation on quality of minimally processed spinach leaves

Authors:
Publisher website
Google Scholar
Abstract
BACKGROUND: The fresh‐cut vegetable industry commonly uses sodium hypochlorite (NaOCl) for disinfection. However, certain problems with NaOCl usage have led to the investigation of alternative sanitisation treatments. In this respect, UV‐C radiation could be of interest.RESULTS: The effect of four pre‐packaging UV‐C radiation doses (0, 4.54, 7.94 and 11.35 kJ m−2) and two storage temperatures (5 and 8 °C) on the quality of minimally processed spinach (Spinacia oleracea L.) leaves was studied over a period of 13 days. UV‐C radiation decreased mesophilic and psychrophilic counts just after its application compared with conventional sanitisation washing (150 mg L−1 NaOCl). However, UV‐C had no residual effect on microbial growth from 6 to 13 days at 5 and 8 °C. During shelf‐life a slight loss of lightness was found, probably related to superficial tissue damage induced particularly in higher‐UV‐C treated leaves. Total antioxidant activity and polyphenol content decreased gradually throughout storage, being more evident in higher‐UV‐C treated leaves stored at 8 °C. The general trend was to maintain the initial chlorophyll content during shelf‐life.CONCLUSION: Low to moderate UV‐C radiation can be an effective alternative to chlorine for sanitising minimally processed spinach leaves and preserving their quality. Copyright © 2008 Society of Chemical Industry

This publication has 45 references indexed in Scilit: