Abstract
The effect of elevated CO2 in a controlled atmospheric condition (CA) on the quality attributes of fresh-cut spearmint (Mentha spicata) during refrigerated storage is investigated in the present study. Cut stems of spearmint were exposed to the continuous flow of humidified air enriched with 0 (as a control), 5, 10 and 20% CO2 during storage at 5 °C. Weight loss, leaf colour, total phenols, antioxidant activity, aromatic profile, ascorbic acid, ethanol, ammonia and ethanol-acetaldehyde concentrations were measured before and after storage for 5, 10 and 14 days. Over time, CO2 treatments increased the weight loss, surface colour, L* (from white to black) and b* (from blue to yellow) values, but lowered a* (from green to red). When compared to fresh spearmint, the lowest CO2 concentration was able to maintain the overall colour variations. The 20% CO2 treatment showed significant declines in the total phenolic content, antioxidant potential and low appearance score after 10 days, thus its quality assessment was terminated. Vitamin C levels decreased with time in all the treatments, although the 10% and 20% CO2 treatments had the lowest levels. The toxicity of the cell structures detected by the ammonia content increased and was significantly higher in all CO2 treatments. Storage in the CA with the gas composition at 5% preserved the aromatic profiles similar to those stored in air. In conclusion, increased CO2 did not improve the storability of fresh cut spearmint held at low temperatures, and the 20% gas composition had a significant negative impact on the visual quality.
Highlights
50 g of the stems were packed in a transparent polystyrene tray (179 × 119 × 60 mm3 ) without a lid prior to subjecting them to the controlled atmosphere (CA)
High water loss through transpiration is the major cause of quality reduction in leafy produce, including culinary herbs such as mints
High-surface-area-to-volume ratios and number of stomata in leaf tissues result in high rates of water loss, which as a consequence, affect marketable weight and visual quality, and may affect the physiology and ability to resist pathogen invasion [1]
Summary
Modified atmospheric packaging (MAP) in low temperature storage with an elevated. CO2 level has been shown to improve the shelf life of leafy vegetables and fresh herbs by reducing metabolic activity, i.e., the respiration rates, as well as inhibiting ethylene-induced senescence [1,2,3,4]. Increased CO2 levels in the fresh cut industry can reduce rates of yellowing and browning appearances as well as improve levels of bioactive ingredients, thereby extending shelf life either during transpiration or on the supermarket display shelf [4,5]. Extremely high CO2 levels that are not within the tolerated range of the crops could have an adverse effect on the texture and enhance off-flavour development [2,6].
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