Abstract
Fresh-cut vegetables are prone to microbiological contamination and oxygenation during handling and storage. In this study, fresh-cut amaranth was subjected to various gas ratios (5–15% O2, 5–15% CO2, 80% N2) for 12 days. Chlorophyll content, ascorbic acid content, antioxidant enzyme activity, microbial population, and physiological and biochemical indicators were measured to evaluate the impact of atmospheric packaging. Suitable atmospheric packaging could slow the respiration of amaranth, delay the decline in physiological and biochemical characteristics, maintain the antioxidant enzyme activity, promote the sensorics, and prolong the shelf life by 2 days. According to the analysis of the results, modified atmospheric packaging (10% O2, 10% CO2, 80% N2) retarded the decline in fresh-cut amaranth quality, provided effective antioxidative browning, and inhibited Pseudomonas fluorescens development.
Highlights
The sensory evaluation provided an impression of the changes in quality of fresh-cut amaranth samples [22]
With the exception of MA3 samples, which reached the critical acceptance point on day 10, the other experimental groups maintained commercial value with sensory scores above 5. The results of this experiment showed that modified atmospheric packaging allowed retaining more freshness in comparison to the CK group during the storage period
The results of this study showed that an appropriate atmospheric ratio
Summary
Publisher’s Note: MDPI stays neutral with regard to jurisdictional claims in published maps and institutional affiliations. Amaranth has high nutritional value, containing high levels of iron, calcium, and other minerals, as well as carotene and vitamin C [1]. Suitable for all kinds of climatic conditions, and contains lots of high-quality protein and minerals. Selling amaranth is mainly in the form of fresh-cut goods. Fresh-cut vegetables preserve their original fresh state and guarantee their hygiene and safety through processing
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