Abstract

The effect of postharvest treatment with oxalic acid (OA) on the overall qualityof two leafy vegetables, rocket and baby spinach, was investigated for the firsttime. The leaves of rocket and baby spinach were dipped in 1 mM OA solutionfor 1 min and then stored for 6 days at 8C. As control, the leaves of rocket andbaby spinach were immersed in hypochlorite, as currently practiced by fresh-cutcompanies. OA treatment significantly delayed deterioration during storage, withclear benefits for overall quality. Specifically, OA reduced the visual quality lossand yellowing of the leaves, slowing down the respiration rate, ammonia production,chlorophyll degradation and electrolyte leakage. In addition, the antioxidantactivity and total phenol content were preserved by OA treatment.Finally, OA reduced the mesophilic aerobic count, with a performance similar tothat of hypochlorite washing. Thus, OA treatment might be a valid method forpreserving the postharvest overall quality of rocket and baby spinach.

Autore Pugliese

• Pace Bernardo , Cefola Maria

Tutti gli autori

• Cefola M.; Pace B.

Titolo volume/Rivista

Journal of food processing and preservation

Anno di pubblicazione

2015

ISSN

1745-4549

ISBN

Non Disponibile

Numero di citazioni Wos

Nessuna citazione

Ultimo Aggiornamento Citazioni

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Numero di citazioni Scopus

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Ultimo Aggiornamento Citazioni

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Settori ERC

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Codici ASJC

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