Abstract

The industry of ready-to-eat vegetables is interested in developing environmentally friendly sanitization techniques such as the ultraviolet light (UV-C). The effect of UV-C (5, 10, 15, 20 and 25 kJ/m−2) and nonconventional modified atmospheres (MA) using helium, argon, nitrous oxide and high oxygen were evaluated on arugula leaves inoculated with Escherichia coli. According to preliminary tests, 10 kJ/m−2 UV-C was the most effective in reducing E. coli. The combinations of UV-C (10 or 15 kJ/m−2) with the He or Ar-enriched atmospheres were selected. The UV-C factor significantly affected enterobacteria counts and the total antioxidant activity showed an increase on the second day, mostly for the 15 kJ/m−2 dose combined either with He or Ar (1.28 and 1.31 mg trolox equivalent/g (fw), respectively). UV-C was the determining factor on the effectivity of the combined treatments, delaying the microbial growth and preserving the functional quality of ready-to-eat-arugula.