Effect of Cold Atmospheric Plasma processing on quality and shelf-life of ready-to-eat rocket leafy salad

The effect of Cold Atmospheric Plasma (CAP) on ready-to-eat (RTE), fresh cut, leafy rocket salad (ready-to-eat arugula leaves packed in pouches of 125 g) was investigated, aiming at quality retention and shelf-life extension. CAP was generated via a surface dielectric barrier discharge source and its efficiency on rocket leaves was evaluated at different processing times through microbial, texture, pH value and colour analyses. A reduction of 0.57 to 1.02 log CFU/g was observed for the total microbial load after processing times ranging from 5 to 20 min, respectively. A CAP processing time of 10 min was considered as optimum, for a sufficient reduction of the microbial load while maintaining colour and texture. The shelf-life of the optimum CAP-processed rocket stored at 2-9 degrees C was estimated through analysis of specific quality parameters. Pseudomonas spp. growth (higher count of approximately 7.0 log CFU/g) was considered to be the dominant deterioration factor. The shelf-life of the CAP-treated leafy rocket salad was estimated as 116, 84 and 55 h compared to 63, 57 and 37 h for the control samples after storage at 2, 5 and 9 degrees C, respectively. Industrial relevance: Spoilage of fresh-cut vegetables due to microbial growth has a significant economic impact causing food waste by reducing the shelf-life of the products and posing a risk for the public health through possible foodborne illnesses. As a result, there is a real need to seek for alternative methods for preservation of fresh produce. Cold Atmospheric Plasma technology could potentially be applied for microbial load reduction of leafy salads. The proposed protocol along with the device used for Surface Dielectric Barrier Discharge treatment, could be a potential solution for extending the shelf-life of significantly perishable fresh produce.