Study of the fresh-cut leaves vegetables' shelf life

Abstract

The customers increasingly prefer fresh-cut packed vegetables which can be used at home easily. The production and trade of these products are very close for their limited shelf life. The aim of analysis is to demonstrate the relationship of expiration-date and the date of keeping quality in different storage temperature. Methods: Samples: one component fresh-cut vegetables and mixes. Storage trial: 6, 12, 20ºC, 11 days. Laboratory analysis: organoleptic evaluation, vitamin C and peroxidase enzyme activity. Results: After 3 day storage the vegetables kept their characteristic features, like fresh smell, colour, good taste, fresh habit. The time and the different temperatures induced different changes among others withering, rotting and fermentation. During the storage experiment 3 groups were found to develop. There are some which can be stored well (iceberg lettuce, endivie), can be stored badly with rotting (spinach, corn salad, rocket salad), and can be stored badly with fermentation (cabbage).

Keywords

• expiration-date
• storage trial
• peroxidase enzyme activity
• endive
• iceberg lettuce
• rocket salad
• cabbage