Modified atmosphere in fresh-cut beetroots

Abstract

Red beet is a crop with different nutritional and antioxidant properties, being consumed mainly fresh-cut, fresh, cooked and canned. Fresh-cut products are increasingly being consumed as a quick, safe and healthy way of eating fruits and vegetables. However, the cut made in the processing causes stress to the plant tissue, increasing the respiratory rate, activating the secondary metabolism and thus reducing the product's shelf life. To extend the durability of those products, different strategies are adopted, and the focus of this project is the type of film being used. Through different polymers and thicknesses, we intend to evaluate the different modified atmosphere compositions formed over time and behavior of minimally processed beet, aiming the maintenance of visual quality for longer period of time, food safety, as well as its functional properties. (AU)