Resumo

ESCOBAR HERNANDEZ, Alejandro; MARQUEZ CARDOZO, Carlos Julio; RESTREPO FLOREZ, Claudia Estela  e  PEREZ CORDOBA, Luis Jaime. Application of Barrier Technology for the Conservation of Minimally Processed Vegetables Mixtures. Rev. Fac. Nac. Agron. Medellín [online]. 2014, vol.67, n.1, pp.7237-7245. ISSN 0304-2847.  https://doi.org/10.15446/rfnam.v67n1.42652.

Vegetables are essential components of the human diet. However, rapid deterioration of vegetables occurs after processing, caused by increased metabolic reactions. Thus, the use of emerging technologies is necessary for vegetable preservation. In this work, the effect of selected barrier technology, including disinfection, heat treatment, edible coating, modified atmosphere and cooling were used for the preservation of a minimally processed vegetable mixture constituted by broccoli (Brassica oleracea var. italica), cauliflower (Brassica oleracea var. botrytis), zucchini (Cucurbita pepo L), vegetable pear (Sechium edule), celery (Apium graveolens) and carrot (Daucus carota). Selected barriers were applied to the minimally processed vegetable mixture. Then, the minimally processed vegetable mixture was placed in two types of trays (modified atmosphere packaging and "Sello plus" packaging). The vegetables were stored for 12 days under refrigeration (4 °C and 95% HR) and microbiological, physicochemical and sensory analysis as well as a shelf-life of the minimally processed vegetable mixture were carried out. The results showed that the disinfection process with NaClO at 100 ppm and heat treatment (60 °C for 2 min) had effect in reducing the microbial population on day zero. The overall quality of carrot, vegetable pear, cauliflower and celery was maintained during 12 days of storage. Physicochemical parameters presented statistical significance in function of storage time. Moreover, minimally processed vegetable mixture had a shelf-life of 7 days when "Sello plus" packaging was used and 5 days when placed in modified atmosphere packaging. Thus, the combination of barriers is shown as viable alternative in the preservation of conservation minimally processed vegetables mixtures.

Palavras-chave : Emerging technologies; vegetables; disinfection; heat treatment.

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