Integrated effect of sodium hypochlorite and modified atmosphere packaging on quality and shelf life of fresh-cut cilantro

• Effect of sodium hypochlorite and MAP on the quality retention of cilantro.
• Sodium hypochlorite was better than MAP.
• Combination treatment showed the best results.
• 25 days of shelf life achieved by combination treatment.

Fresh-cut cilantros were subjected to sodium hypochlorite dipping and modified atmosphere packaging (MAP) treatments. Fresh-cut cilantros were stored at 5 °C up to 25 days. Fresh-cut cilantro were dipped in a solution of 100 ppm sodium hypochlorite and packed in an atmosphere of 5% v/v O2, 10% v/v CO2, 85% v/v N2. Headspace atmosphere, weight loss, firmness, color, microbial quality as well as sensory analysis were assessed. The combination of dipping and MAP had a significant effect on the maintenance of good sensory and microbiological qualities of fresh-cut cilantros. The combined treatment was more effective than alone treatment for maintaining storage quality. The results of this study demonstrate that a combination of sodium hypochlorite dipping and MAP treatment was the most effective and promising approach for maintaining the quality of fresh-cut cilantros during 25 days of storage.