Effect of minimal processing and packaging on quality of fresh-cut mixed vegetables

Abstract:

Minimal processing the combined application of washing, peeling, cutting, and packaging to maintain fresh-like quality is defined as any handling that keeps a fruit or vegetable in a living, respiring state while offering ready-to-eat convenience. This research investigated the effect of four packaging formats (open polystyrene tray, LDPE bag, PP tray with cling film overwrap, and modified atmosphere packaging at 5% O₂ + 10% CO₂) on the physico-chemical, microbiological, and sensory quality of a fresh-cut mixed vegetable preparation (carrot, cucumber, bell pepper, and iceberg lettuce) stored at 4 ± 1°C for 12 days. Microbial counts (total plate count) at day 12 were lowest in MAP packs (3.6 log CFU/g) compared to open trays (5.8 log CFU/g). Ascorbic acid retention was 78.3% in MAP versus 41.7% in open trays. Sensory scores remained above the acceptability threshold (≥5.0/9) through day 9 for MAP but fell below threshold by day 6 in open trays. MAP at 5% O₂ extended shelf life of the mixed salad from approximately 4 days to 9 days at 4°C, suggesting it is a viable commercial option for ready-to-eat vegetable packs in UK retail.