Quality characteristics of minimally processed leek packaged using different films and stored in lighting conditions

Abstract

Summary Since minimal processing of vegetables does not impede their capacity to react to external stimuli, this work sought to study the effect of lighting on minimally processed leek during storage. White and green cuts were processed separately and packaged using films with different permeability: a totally permeable PVC film and two P-Plus films: P-Plus 120 and P-Plus 90, with O2 permeability of 8000 and 5000 cm3 m-2 24 h-1 atm-1 at 25 °C, respectively. All the packaged leek was stored at 4 °C for more than 26 days in two different conditions: in complete darkness and in light. Lighting caused an increase in stomatal aperture and respiratory rate. Thus, the white cut achieved atmospheres with higher CO2 (10%) and lower O2 (12%) content than samples packed in the same film kept in the dark. The green cut saw respiratory activity compensated by photosynthesis, and the atmosphere composition remained similar to atmospheric conditions until day 18. Lighting also affected the colour, accelerating the changes in appearance. Exposure to light had a negative effect on the quality parameters. © 2009 Institute of Food Science and Technology.