Postharvest shelf life extension of minimally processed kale at ambient and refrigerated storage by use of modified atmosphere

LOURENCO, ANTONELLA BARRIGA; CASAJÚS, VICTORIA; RAMOS, ROMINA; MASSOLO, FACUNDO; SALINAS, COREL; CIVELLO, PEDRO; MARTÍNEZ, GUSTAVO

FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL

SAGE PUBLICATIONS LTD

Año: 2023

1082-0132

Kale is becoming an important vegetable worldwide, mainly due to its nutritional properties. Kale leaves can bemarketed whole, although minimal processing is also in demand. In this article, it was analyzed the effect ofpackaging in a modified atmosphere of fresh-cut kale leaves stored at 20 °C and 4 °C. Kale leaves were cut into4 × 4 cm strips and stored in low-density polyethylene bags. Samples processed in the same way but stored inPVC were used as controls. Leaves kept in a modified atmosphere showed a delay in color change with Huevalues from about 130 to 120 under PMA against 130 to 100 in control group (CTR) leaves. Chlorophyll degradationwas also delayed in both storage temperatures. Samples stored under PMA showed about two timesthe levels of total chlorophylls with respect to CTR samples at the end of the storage. No changes in total sugarcontent were detected during storage and no differences were detected between control and modified atmospheresstored samples. Samples maintained in a modified atmosphere showed a lower decrement in solubleproteins and a lower rate of RUBISCO degradation at both temperatures. The relation of RUBISCO contentPMA/CTR ranged from 1 to about 3 toward the end of storage No changes in phenols content were foundwhen comparing control and treated samples. However, flavonoid and the antioxidant contents increased insamples stored in modified atmospheres with respect to their controls. We demonstrated that storage in modifiedatmospheres could be an adequate and simple methodology to extend postharvest life of this minimallyprocessed product at both ambient and refrigerated storage.