Immature pea seeds: effect of storage under modified atmosphere packaging and sanitation with acidified sodium chlorite
Collado E., Venzke-Klug T., Martínez-Sánchez A., Artés-Hernández F., Aguayo E., Artés F., Fernández-Hernández J.A., Gómez P. 2017.
Journal of the Science of Food and Agriculture 97 (13): 4370-4378.
DOI: 10.1002/jsfa.8513
Abstract
Background: Appropriate sanitation is a priority for extending the shelf life and promoting the consumption of immature pea seeds, as processing accelerates quality deterioration and microbial growth.
Results: The combined effect of disinfection with acidified sodium chlorite (ASC) or sodium hypochlorite (SH) and packaging under a passive modified atmosphere (MAP) at 1 or 4 °C on quality was analysed. After 14 days, greenness and vitamin C had decreased, especially in the SH-disinfected samples. Total phenols and antioxidant capacity were not affected by disinfection. Proteins levels fell by around 27%, regardless of the sanitizer and storage temperature. Compared with the initial microbial load, samples stored at 1 °C showed an increase of 1 log CFU g−1 in psychrophiles when treated with SH, whereas no increase of note occurred with ASC. In general, microbial counts were always below 3 log CFU g−1 for all the treatments.
Conclusion: Immature pea seeds could be stored for 14 days at 1–4 °C under MAP with only minor quality changes. Disinfection with ASC resulted in better sensory quality, higher content of vitamin C and lower psychrophile counts. More research is needed to analyse the effect of these treatments on other quality parameters. © 2017 Society of Chemical Industry