| In this thesis, an overview of the present status of the fresh-cut industry is studied. The critical points detected throughout the production chain of fresh processed vegetables, shredding, washing, rinsing and storage conditions are investigated. As one of the most important points, alternative preservation techniques represent the main research theme of this work. Therefore, the efficacy of superatmospheric O2 atmospheres and UV-C radiation as additional hurdles for food preservation are studied. Superatmospheric O2 atmosphere is found to be an alternative to conventional modified atmospheres for fresh processed vegetables such as mixed salads or baby spinach. The generated gas conditions allow a higher CO2 concentration within bags without damage the sensory quality of the product, which represent an advantage due to its antimicrobial activity. Safety considerations are taken into account evaluating the Listeria monocytogenes and Aeromonas caviae inhibition growth under superatmospheric O2 atmosphere. The use of UV-C radiation to preserve fresh vegetables has been already reported for several authors. However, the use of non-ionizing radiation to preserve fresh processed vegetables represents a new alternative. The use of UV-C radiation combined with modified atmospheres as an efficient preservation strategy is investigated in fresh processed red-pigmented lettuce (‘Lollo Rosso’ and ‘Red Oak Leaf’). The UV-C radiation effect on the microbial flora and sensory quality is investigated in ‘in vitro’ and ‘in vivo’ studies. |
