Abstract
Fresh-cut vegetables have attracted consumer attention due to their convenience; however, found to be less shelf-life. Currently, few studies attempted to extend shelf-life of produces by the application of novel technologies. Thus, we employed modified atmosphere packaging (MAP) and high-voltage electrostatic field (HVEF, kV/m × time) to extend the shelf-life of fresh-cut cabbage for 60 days & baby corn for 48 days and evaluated their quality and functional properties. Samples were treated with CO2 and O2 ratio of 1:1 (MAP1) and 1:0.70 (MAP2) for fresh-cut cabbage; 2:1 (MAP3) and 1:0.80 (MAP4) for baby corn, followed by HVEF (strengths 6000 (HVEF6) for fresh-cut cabbage and 4500 (HVEF45) for baby corn) treatment at 4 °C. As storage time progressed, fresh-cut cabbage treated with MAP1 + HVEF6 and baby corn treated with MAP3 + HVEF45 showed good quality (no color change and lower electrolyte leakage) and functional properties (SOD-like activity). Sensory evaluation of samples treated with MAP1 + HVEF6 and MAP3 + HVEF45 received higher rating for overall acceptability. The synergies of MAP and HVEF could prolong the shelf-life of fresh-cut cabbage up to 60 days and baby corn until 48 days. This approach could provide a better preservation strategy for industrial applications.
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