Hurdle technology to extend fresh-cut leafy vegetables' shelf life

Fresh-cut leafy vegetables are often lauded for their health benefits and delicious taste, but they still grapple with maintaining quality and enduring a short shelf life, particularly in tropical climates. One of the primary culprits behind this challenge is enzymatic browning, a phenomenon that significantly limits the product's longevity.

To address this issue without resorting to chemical preservatives, in the article from the Special Issue Food Quality and Safety of Fresh and Fresh-Cut Produce, researchers have explored a novel hurdle approach. This method combines commercial vacuum precooling with modified atmosphere packaging (MAP) to combat enzymatic browning, a flaw easily discernible by consumers.

The efficacy of this hurdle technology was examined on various types of fresh-cut lettuce, including frillies iceberg, romaine, and red oak. The results were promising, showcasing synergistic effects in slowing down cut-surface browning, preserving quality, inhibiting microbial growth, and extending the shelf life of salad products at the retail level.

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