Application of UV-C Radiation in the Conservation of Minimally Processed Rocket (Eruca sativa Mill.)

Abstract

The effects of UV-C pretreatments (10, 20 and 30 kJ/m2), compared with modified atmosphere packaging (MAP), on sensory change, microbial and bioactive profile of minimally processed rocket leaves throughout 12 days at 5C were investigated. Nonirradiated samples were used as controls. All UV-C treatments reduced the natural microflora growth. In relation to sensory quality, all treatments resulted in a shelf life of 8 days. Total antioxidant activity and total phenol content decreased after 8 days for all treatments. Generally, UV-C slightly reduced the initial total chlorophyll content; however, during storage, its degradation was similar to that of the control. It is concluded that UV-C pretreatment could be useful to the industry to reduce the natural microflora growth, keeping the overall quality without affecting the bioactive compound profile of fresh rocket leaves during 8 days of storage at 5C. Practical Applications The information provided in this study shows that the use of UV-C radiation could be a useful tool for the food industry for maintaining the overall quality and safety of fresh rocket leaves, while minimizing water consumption and wastewater discharge rates.