Hurdle Approach for Control of Enzymatic Browning and Extension of Shelf Life of Fresh-Cut Leafy Vegetables Using Vacuum Precooling and Modified Atmosphere Packaging: Commercial Application

Fresh-cut leafy vegetable has an image as a healthy, nutritious, and delicious product. However, the product still faces challenge of quality retention short shelf life, especially in tropical climate regions. Enzymatic browning fresh-cut vegetables is considered one most important attributes limiting life The hurdle approach using commercial vacuum precooling combination with modified atmosphere packaging (MAP) alternative to use chemical preservatives prevent enzymatic browning, undesirable attribute that easily detected by consumers, was investigated. technology exhibited synergistic effects on lettuce, namely frillice iceberg, romaine, red oak, slowing down cut-surface maintaining quality, delaying microbial growth, extending salad products at retail level. findings study verified potential effect cutting well stored 4 ± 1 °C 85% RH from three days nine additional unit cost 1.05%. Therefore, our anticipated practice non-chemical economical supply chain fresh-cut, industry.