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Food Science and Biotechnology
→ Food Science and Biotechnology 2019 ; 28(4): 965-973
Physico-chemical and microbiological quality of ready-to-eat rocket (Eruca vesicaria (L.) Cav.) treated with organic acids during storage in dark and light conditions
Angela Zappia1 • Alessandra De Bruno1 • Amalia Piscopo1 • Marco Poiana1
1 Department of Agraria, Mediterranea University of Reggio Calabria, 89124 Vito, Reggio Calabria, Italy
ABSTRACT
The effect of alternative dipping solutions to chlorinated water was studied on qualitative parameters of ready-to-eat rocket: sanitised tap water, 1% of citric acid solution and a mixture of citric and ascorbic acids solution. After packaging in normal atmosphere, a monitoring of total bacterial count and physico-chemical parameters was carried out to 14 storage days in dark and light storage conditions. The dark exposure of the rocket leaves contributed to preserve a lower microbiological growth and the green color: light presence highly influenced total bacterial count and Hue angle (p<0.01). Treatments with acids can be recommended to preserve antioxidant compounds and color leaves: this factor also influenced other studied parameters as acidity, total bacterial count, and antioxidant activity (p<0.01). The studied alternative dipping solutions and the storage in darkness involved a better quality of rocket up to 14 days of shelf life respect the commercial shelf life of 7 days.
KEYWORD
Antioxidant activity, Pre-treatments, Quality, Rocket, Storage
Food Science and Biotechnology 2019 ; 28(4): 965-973
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