Useful life of vegetables IV range during the refrigerated storage
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Abstract
IV Range technology emerged as an alternative to reduce post-harvest losses of vegetables, mainly caused by the susceptibility to handling and its high perishability. The objective of this work was to evaluate the useful life of three fresh-cut vegetables during refrigerated storage. The vegetables used were lettuce (Lactuca sativa L.), cabbage (Brassica oleracea L.) and carrot (Daucus carota L.). The methodology used in the study evaluates the characters of physical and microbial quality during conservation between 4 -6 °C temperature and 35 % relative humidity. Three disinfection treatments were applied and it was determined the loss of weight, visual appearance, smell appearance and microbiological quality of the stored product. In addition, a sensorial panel was carried out to select the best treatments based on the tastes and preferences of consumers. The protocols guaranteed the maximum limit established for Mesophilic Aerobic microorganisms and generated the biggest modifications in the organoleptic characteristics of the lettuce, where the smell stood out as one of the indicators of greatest deterioration. Refrigeration managed to maintain quality in lettuce for 72 h and in carrot for 192 h for all treatments, whereas in cabbage only treatment 2 preserved the product for 168 h. Washing vegetables with water and disinfection with acetic acid achieved the conservation of them with an acceptance of more than 28.1 % of consumers.
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