Effect of Elevated CO2 during Low Temperature Storage on the Quality Attributes of Cut Spearmint
Sommano, Sarana Rose | Khamsaw, Pattarapol | Van Doan, Hien | Cheewangkoon, Ratchadawan | Amodio, M. L. (Maria Luisa) | De Chiara, Maria Lucia Valeria | Mastrandrea, Leonarda | Pati, Sandra | Colelli, G. (Giancarlo)
The effect of elevated CO₂ in a controlled atmospheric condition (CA) on the quality attributes of fresh-cut spearmint (Mentha spicata) during refrigerated storage is investigated in the present study. Cut stems of spearmint were exposed to the continuous flow of humidified air enriched with 0 (as a control), 5, 10 and 20% CO₂ during storage at 5 °C. Weight loss, leaf colour, total phenols, antioxidant activity, aromatic profile, ascorbic acid, ethanol, ammonia and ethanol-acetaldehyde concentrations were measured before and after storage for 5, 10 and 14 days. Over time, CO₂ treatments increased the weight loss, surface colour, L* (from white to black) and b* (from blue to yellow) values, but lowered a* (from green to red). When compared to fresh spearmint, the lowest CO₂ concentration was able to maintain the overall colour variations. The 20% CO₂ treatment showed significant declines in the total phenolic content, antioxidant potential and low appearance score after 10 days, thus its quality assessment was terminated. Vitamin C levels decreased with time in all the treatments, although the 10% and 20% CO₂ treatments had the lowest levels. The toxicity of the cell structures detected by the ammonia content increased and was significantly higher in all CO₂ treatments. Storage in the CA with the gas composition at 5% preserved the aromatic profiles similar to those stored in air. In conclusion, increased CO₂ did not improve the storability of fresh cut spearmint held at low temperatures, and the 20% gas composition had a significant negative impact on the visual quality.
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