Postharvest quality of fresh-cut watercress: impact of non-thermal treatments based on inert-gas and ionizing radiation
Conference Paper
Overview
Overview
abstract
Ready-to-eat vegetables are having a growing consumer acceptance for attending to
contemporary requirements of convenience, safety and wholesomeness. The growth of this
sector has led to the introduction of new food products and the implementation of more
efficient and sustainable postharvest technologies1 In this sense, the suitability of modified
atmosphere packaging (MAP) and post-packaging gamma irradiation for preserving quality
parameters of fresh-cut watercress (Nasturtium officinale R. Br.) during cold storage was
evaluated.
Wild samples of watercress were rinsed in tap water and a portion was immediately
analysed (fresh control). The remaining fresh material was packaged under nitrogen- and
argon-enriched atmospheres, air (passive MAP) and vacuum. Air-packaged samples were
then irradiated at doses up to 5 kGy in a cobalt-60 chamber. All packaged samples were
stored at 4 oc for 7 days. The quality analyses included color, total soluble solids, pH,
macronutrients, the individual profiles of sugars, organic acids, tocopherols and fatty acids,
and total phenolics and flavonoids. Four in vitro assays based on different reaction
mechanisms were also performed to evaluate the antioxidant capacity.
After assessing the effect on the individual quality parameters, it was possible to
conclude that argon-enriched atmospheres and the 2 kGy dose were suitable choices for
preserving quality attributes of watercress during cold storage2
. However, samples irradiated
at 5 kGy revealed chemical profiles more prone to exert positive health effects. Thereby,
advantageous effects induced by modified atmospheres and ionizing radiation in the quality of
fresh-cut watercress were highlighted, justifying the inclusion of this vegetable in human
diets.
