Influence of Tap and Hot Water Treatment Before Short-Term Storage on Biologically Active Compounds and Sensory Quality of Wild Rocket Leaves (Diplotaxis tenuifolia L.)

Abstract

The aim of this study was to determine the influence of dipping in tap and hot water (53 or 55 °C) before storage and conditions during short-term storage: 4 days at 18–20 °C temperature or 7 days at 0 or 5 °C, on contents of total polyphenols, ascorbic acid, antiradical activity, and sensory quality of leaves of wild rocket (Diplotaxis tenuifolia L.). The highest sensory values, ascorbic acid contents, and antiradical activity were found in fresh leaves. Treatments with tap and hot water before storage reduced ascorbic acid contents and antiradical activity, as well as most sensory parameters regardless of storage conditions. The highest overall quality of wild rocket after storage for 4 days at 18–20 °C was found for leaves not dipped or dipped in tap water. Dipping of the wild rocket in the water at 53 or 55 °C for 3 or 5 s did not improve the overall quality of stored leaves compared with leaves not dipped or dipped in tap water.

Keywords

• ascorbic acid
• polyphenols
• antiradical activity
• taste
• flavor