Fresh-Cut Salads: Consumer Acceptance and Quality Parameter Evolution during Storage in Domestic Refrigerators

Ready-to-eat fresh-cut salads (RTESs) are vegetables that have been minimally processed and remain alive until consumption. A survey with 297 respondents was performed, showing most consumed RTESs composed of various once or twice a week. The important items for consumers’ purchasing intention were the expiration date absence exudates brown dehydrated leaves, while after storage in domestic refrigerators, item consumption refusal presence strange odours. On other hand, among non-consumers RTESs, reason not buying this kind produce use plastic packaging. Microbiological analysis (composed corn salads, radicchio escarole leaves) showed moulds, yeasts psychrophilic aerobic microflora remained unchanged from to date, increases occurred mesophilic microflora, although all them within safety levels even 4 days date. Finally, total phenolics antioxidant activity higher followed by generally, no significant changes bioactive compounds during refrigerators.