Use of UV-C radiation and packaging to maintain the quality of minimally processed kale

Abstract

Kale, a imortant crop for family farms, gains added value through minimal processing, enhancing freshness and convenience. UV-C irradiation emerges as a promising method for extending kale's shelf life without chemicals, although standardization is complex due to varying food resistances to light penetration.The study in question analyzed the effects of two different irradiation times on minimally processed cabbage, packaged in bowls and Styrofoam with plastic film, observing changes in physical-chemical and sensory parameters, such as loss of mass, color, pH, and visual and olfactory signs of deterioration. Six treatments were tested, varying the exposure time and the type of packaging, as well as a treatment with chlorinated sanitizer, using the Tukey test at 5% significance to determine the most effective in preserving the product. It was found that the packaging in the cumbuca resulted in less mass loss compared to the tray, and the lowest pH values were recorded in the treatment with UV-C light in the cumbuca, which may indicate that they are an option for reducing the stress of the product after processing. None of the color parameters a* and b* or the luminosity index differed from each other, so it is valid to say that the UV-C radiation and chlorine sanitization treatments applied in the experiment were able to preserve the color of the cabbage samples for a period of 8 days. Therefore, the application of UV-C light did not negatively affect the color, pH or loss of mass of the minimally processed cabbage and combined with the correct packaging can be an alternative to conventional sanitization, in addition to maintaining the original aroma of the product.