Influence of Tap and Hot Water Treatment Before Short-Term Storage on Biologically Active Compounds and Sensory Quality of Wild Rocket Leaves (Diplotaxis tenuifolia L.)

Szwejda-Grzybowska, Justyna I.; Wrzodak, Anna; Grzegorzewska, Maria; Gajewski, Marek; Kosson, Ryszard

doi:10.2478/johr-2019-0011

Abstract

The aim of this study was to determine the influence of dipping in tap and hot water (53 or 55 °C) before storage and conditions during short-term storage: 4 days at 18–20 °C temperature or 7 days at 0 or 5 °C, on contents of total polyphenols, ascorbic acid, antiradical activity, and sensory quality of leaves of wild rocket (Diplotaxis tenuifolia L.). The highest sensory values, ascorbic acid contents, and antiradical activity were found in fresh leaves. Treatments with tap and hot water before storage reduced ascorbic acid contents and antiradical activity, as well as most sensory parameters regardless of storage conditions. The highest overall quality of wild rocket after storage for 4 days at 18–20 °C was found for leaves not dipped or dipped in tap water. Dipping of the wild rocket in the water at 53 or 55 °C for 3 or 5 s did not improve the overall quality of stored leaves compared with leaves not dipped or dipped in tap water.

References

Barbagallo R., Chisari M. Patané C. 2012. Polyphenol oxidase total phenolics and ascorbic acid changes during storage of minimally processed ‘California Wonder’ and ‘Quadrato d’Asti’ sweet peppers. LWT – Food Science and Technology 49 (2): 192–196. DOI: 10.1016/j.lwt.2012.06.023.10.1016/j.lwt.2012.06.023
Search in Google Scholar Back to article
Barrett D.M., Beaulieu J.C., Shewfelt R. 2010. Color, flavor, texture, and nutritional quality of fresh-cut fruits and vegetables: desirable levels, instrumental and sensory measurement, and the effects of processing. Critical Reviews in Food Science and Nutrition 50: 369–389. DOI: 10.1080/10408391003626322.10.1080/10408391003626322
Search in Google Scholar Back to article
Bell L., Methven L., Signore A., Oruna-Concha M.J., Wagstaff C. 2017. Analysis of seven salad rocket (Eruca sativa) accessions: the relationship between sensory attributes and volatile and non-volatile compounds. Food Chemistry 218: 181–191. DOI: 10.1016/j.foodchem.2016.09.076.10.1016/j.foodchem.2016.09.076
Search in Google Scholar Back to article
Bell L., Wagstaff C. 2014. Glucosinolates, myrosinase hydrolysis products, and flavonols found in rocket (Eruca sativa and Diplotaxis tenuifolia). Journal of Agricultural and Food Chemistry 62(20): 4481–4492. DOI: 10.1021/jf501096x.10.1021/jf501096x
Search in Google Scholar Back to article
Bennett R., Rosa E.A.S., Mellon F.A., Kroon P.A. 2006. Ontogenic profiling of glucosinolates, flavonoids, and other secondary metabolites in Eruca sativa (salad rocket), Diplotaxis erucoides (wall rocket), Diplotaxis tenuifolia (wild rocket), and Bunias orientalis (Turkish rocket). Journal of Agricultural and Food Chemistry 54(11): 4005–4015. DOI: 10.1021/jf052756t.10.1021/jf052756t
Search in Google Scholar Back to article
Brand-Williams W., Cuvelier M.E., Berset C. 1995. Use of a free radical method to evaluate antioxidant activity. LWT – Food Science and Technology 28: 25–30. DOI: 10.1016/s0023-6438(95)80008-5.10.1016/S0023-6438(95)80008-5
Search in Google Scholar Back to article
Cantwell M.I., Kasmire R.F. 2002. Postharvest handling systems: flower, leafy, and stem vegetables. Post-harvest technology of horticultural crops. In: Kader AA. (Ed.), Postharvest technology of horticultural crops. University of California, pp. 423–433.
Search in Google Scholar Back to article
Fallik E., Grinberg S., Alkalai S., Yekutieli O., Wiseblum A., Regev R. et al. 1999. A unique rapid hot water treatment to improve storage quality of sweet pepper. Postharvest Biology and Technology 15(1): 25–32. DOI: 10.1016/s0925-5214(98)00066-0.10.1016/S0925-5214(98)00066-0
Search in Google Scholar Back to article
Fallik E., Ilic Z. 2019. Positive and negative effects of heat treatment on the incidence of physiological disorders in fresh produce. In: Tonetto de Freitas S., Pareek S. (Eds.), Postharvest Physiological Disorders in Fruits and Vegetables. CRC Press, pp. 111–126. DOI: 10.1201/b22001-6.10.1201/b22001-6
Search in Google Scholar Back to article
Ferrante A., Incrocci L., Maggini R., Serra G., Tognoni F. 2004. Colour changes of fresh-cut leafy vegetables during storage. Journal of Food, Agriculture and Environment 2: 40–44. DOI: 10.1234/4.2004.250.
Search in Google Scholar Back to article
Ferguson I.B., Ben-Yehoshua S., Mitcham E.J., McDonald R.E., Lurie S. 2000. Postharvest heat treatments: introduction and workshop summary. Post-harvest Biology and Technology 21(1): 1–6. DOI: 10.1016/s0925-5214(00)00160-5.10.1016/S0925-5214(00)00160-5
Search in Google Scholar Back to article
Glowacz M., Mogren L.M., Reade J.P.H., Cobb A.H., Monaghan J.M. 2013. Can hot water treatments enhance or maintain postharvest quality of spinach leaves? Postharvest Biology and Technology 81: 23–28. DOI: 10.1016/j.postharvbio.2013.02.004.10.1016/j.postharvbio.2013.02.004
Search in Google Scholar Back to article
Glowacz M., Reade J., Monaghan J., Mogren L. 2018. Hot water treatment after harvest preserves nutritional quality of spinach during storage. Acta Horticulturae 1209: 123–128. DOI: 10.17660/actahortic.2018.1209.18.10.17660/ActaHortic.2018.1209.18
Search in Google Scholar Back to article
Gómez F., Fernández L., Gergoff G., Guiamet J.J., Chaves A., Bartoli C.G. 2008. Heat shock increases mitochondrial H₂O₂ production and extends post-harvest life of spinach leaves. Postharvest Biology and Technology 49(2): 229–234. DOI: 10.1016/j.postharvbio.2008.02.012.10.1016/j.postharvbio.2008.02.012
Search in Google Scholar Back to article
Kaur Ch., Kapoor H.C. 2001. Antioxidants in fruits and vegetables – the millennium’s health. International Journal of Food Science and Technology 36: 703–725. DOI: 10.1111/j.1365-2621.2001.00513.x.10.1111/j.1365-2621.2001.00513.x
Search in Google Scholar Back to article
Koukounaras A., Siomos A.S., Sfakiotakis E. 2009. Impact of heat treatment on ethylene production and yellowing of modified atmosphere packaged rocket leaves. Postharvest Biology and Technology 54: 172–176. DOI: 10.1016/j.postharvbio.2009.07.002.10.1016/j.postharvbio.2009.07.002
Search in Google Scholar Back to article
Løkke M.M., Seefeldt H.F., Edelenbos M. 2012. Freshness and sensory quality of packaged wild rocket. Postharvest Biology and Technology 73: 99–106. DOI: 10.1016/j.postharvbio.2012.06.004.10.1016/j.postharvbio.2012.06.004
Search in Google Scholar Back to article
Lurie S. 1998. Postharvest heat treatments. Postharvest Biology and Technology 14(3): 257–269. DOI: 10.1016/s0925-5214(98)00045-3.10.1016/S0925-5214(98)00045-3
Search in Google Scholar Back to article
Martínez-Sánchez A., Marín A., Llorach R., Ferreres F., Gil M.I. 2006a. Controlled atmosphere preserves quality and phytonutrients in wild rocket (Diplotaxis tenuifolia). Postharvest Biology and Technology 40: 26–33. DOI: 10.1016/j.postharvbio.2005.12.015.10.1016/j.postharvbio.2005.12.015
Search in Google Scholar Back to article
Martínez-Sánchez A., Allende A., Bennett R.N., Ferreres F., Gil M.I. 2006b. Microbial. nutritional and sensory quality of rocket leaves as affected by different sanitizers. Postharvest Biology and Technology 42: 86–97. DOI: 10.1016/j.postharvbio.2006.05.010.10.1016/j.postharvbio.2006.05.010
Search in Google Scholar Back to article
Martínez-Sánchez A., Luna M.C., Selma M.V., Tudela J.A., Abad J., Gil M.I. 2012. Baby-leaf and multi-leaf of green and red lettuces are suitable raw materials for the fresh-cut industry. Postharvest Biology and Technology 63: 1–10. DOI: 10.1016/j.postharvbio.2011.07.010.10.1016/j.postharvbio.2011.07.010
Search in Google Scholar Back to article
Michalczyk M., Macura R. 2008. Effect of storage conditions on the quality of some selected low processed vegetable products available in the markets. Żywność. Nauka. Technologia. Jakość 3(58): 96–107. [in Polish with English abstract]
Search in Google Scholar Back to article
Nielsen T., Bergström B., Borch E. 2008. The origin of off-odours in packaged rucola (Eruca sativa). Food Chemistry 110: 96–105. DOI: 10.1016/j.foodchem.2008.01.063.10.1016/j.foodchem.2008.01.06326050171
Search in Google Scholar Back to article
Péneau S., Linke A., Escher F., Nuessli J. 2009. Freshness of fruits and vegetables: consumer language and perception. British Food Journal 111: 243–256. DOI: 10.1108/00070700910941453.10.1108/00070700910941453
Search in Google Scholar Back to article
PN-A-04019:1998. Produkty spożywcze. Oznaczanie zawartości witaminy C.
Search in Google Scholar Back to article
PN-ISO 8589:1998. Analiza sensoryczna. Ogólne wytyczne projektowania pracowni analizy sensorycznej.
Search in Google Scholar Back to article
Rodgers S.L., Cash J.N., Siddiq M., Ryser E.T. 2004. A comparison of different chemical sanitizers for inactivating Escherichia coli O157:H7 and Listeria monocytogenes in solution and on apples, lettuce, strawberries, and cantaloupe. Journal of Food Protection 67: 721–731. DOI: 10.4315/0362-028x-67.4.721.10.4315/0362-028X-67.4.721
Search in Google Scholar Back to article
Saltveit M.E. 1998. Heat-shock and fresh cut lettuce. Perishables Handling Quarterly 95: 5–6. Sánchez-Moreno C. 2002. Methods used to evaluate the free radical scavenging activity in foods and biological systems. Food Science and Technology International 8: 121–137. DOI: 10.1106/108201302026770.10.1106/108201302026770
Search in Google Scholar Back to article
Siomos A.S., Koukounaras A. 2007. Quality and postharvest physiology of rocket leaves. Fresh Produce 1(1): 59–65.
Search in Google Scholar Back to article
Van der Sluis A.A., Dekker M., Skrede G., Jongen W.M.F. 2002. Activity and concentration of polyphenolic antioxidants in apple juice. 1. Effect of existing production methods. Journal of Agricultural and Food Chemistry 50 (25): 7211–7214. DOI: 10.1021/jf020115h.10.1021/jf020115h12452634
Search in Google Scholar Back to article
Spadafora N.D., Amaro A.L., Pereira M.J., Müller C.T., Pintado M., Rogers H.J. 2016. Multi-trait analysis of post-harvest storage in rocket salad (Diplotaxis tenuifolia) links sensorial, volatile and nutritional data. Food Chemistry 211: 114–123. DOI: 10.1016/j.foodchem.2016.04.107.10.1016/j.foodchem.2016.04.10727283614
Search in Google Scholar Back to article
StatSoft 2011. STATISTICA. Data analysis software system, v. 10. www.statsoft.com
Search in Google Scholar Back to article
Szwejda-Grzybowska J., Kosson R., Grzegorzewska M. 2016. The effect of short-term storage and the hot water treatment of fresh-cut pepper fruit cv. ‛Blondy F₁’ and ‛Yecla F₁’ on the content of bioactive compounds and antioxidant properties. Journal of Horticultural Research 24(2): 83–90. DOI: 10.1515/johr-2016-0024.10.1515/johr-2016-0024
Search in Google Scholar Back to article
Vlachonasios K.E., Kadyrzhanova D.K., Dilley D.R. 2001. Heat treatment prevents chilling injury of tomato (Lycopersicon esculentum) fruits: heat shock genes and heat shock proteins in the resistance of tomato fruit to low temperatures. Acta Horticulturae 533: 543–547. DOI: 10.17660/acta-hortic.2001.553.126.10.17660/ActaHortic.2001.553.126
Search in Google Scholar Back to article

Influence of Tap and Hot Water Treatment Before Short-Term Storage on Biologically Active Compounds and Sensory Quality of Wild Rocket Leaves (Diplotaxis tenuifolia L.)

Abstract

Paradigm

My account