The response to lighting of minimally processed chard: Influence on its shelf life |
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| Authors: | Susana Sanz Carmen Olarte Fernando Ayala J. Federico Echávarri |
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| Affiliation: | 1. Departamento de Agricultura y Alimentación, área de Tecnología de los Alimentos, Universidad de La Rioja, Edificio CCT, C/Madre de Dios, 51 26006 Logro?o, La Rioja;2. Departamento de Química, área de Física Aplicada, Universidad de La Rioja, Edificio CCT, C/Madre de Dios, 51, 26006 Logro?o, La Rioja, Spain |
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| Abstract: | BACKGROUND: The effect of lighting on minimally processed chard during storage was studied. To compare the influence of pigmentation on the behaviour of the vegetable when exposed to light, the white and green parts were processed separately. Four films with different permeabilities were tested. RESULTS: Lighting caused an increase in stomatal aperture and respiratory rate. White chard stored under lighting achieved atmospheres with higher CO2 and lower O2 content than samples packed in the same film kept in the dark. The green part stored under lighting saw respiratory activity compensated by photosynthesis and the composition of the atmosphere remained similar to atmospheric conditions inside all films. After day 15 of storage, with pigment breakdown terminating photosynthesis, respiratory activity gave atmospheres of up to 10% O2 and 9% CO2 in P‐Plus 120 film. CONCLUSION: Exposure to light lowered quality in both the green and white parts of chard, significantly reducing its shelf life. P‐Plus 120 film best preserved the sensory qualities and allowed a longer shelf life to be achieved for both white and green chard in all storage conditions. Colour was particularly affected in lit conditions in the white section samples. For the green samples, it was texture that deteriorated the most. Copyright © 2008 Society of Chemical Industry |
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| Keywords: | shelf‐life minimally processed products chard light packaged film quality |
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