Effect of noble gas-enriched atmospheres on the overall quality of ready-to-eat arugula salads

The shelf-life of ready-to-eat arugula salads is principally limited by increased metabolic activity, color degradation and microbial growth. The effect of modified atmosphere packaging (MAP) enriched with non-conventional gases (Ar, He, and N2) combined with two sanitization treatments (NaClO or H2O2) was assessed. The respiration rate, ethylene emission, microbial growth, color, and functional compounds of ready-to-eat arugula were determined. After sanitization with NaClO (100 mg L−1, pH 6.0) or H2O2 (30 mg L−1), the leaves were packed in three different atmospheres enriched with Ar (65–70% Ar + 5–6% O2 balanced with N2), He (70–75% He + 5–6% O2 balanced with N2) or N2 (94–95% N2 + 5–6% O2) and stored at 5 °C for 8 days. The samples in the Ar-enriched atmospheres exhibited respiration rates 13–17% higher than the leaves under He and N2 enrichment. The sanitation method also affected the respiration rate because the H2O2 treatments resulted in increased CO2 and C2H4 production compared to NaClO. Our results suggest that noble gas-enriched atmospheres are efficient tools for maintaining the overall quality of arugula salads.

► Arugula was sanitized with NaOCl or H2O2 and packed with non-conventional gases.
► The Ar-enriched treatments exhibited higher respiration rates than under He and N2.
► The H2O2 treatments resulted in increased CO2 and C2H4 emission compared to NaOCl.
► The He-enriched atmosphere was the most effective for controlling microbial growth.
► Noble gas-enriched atmospheres maintained the overall quality of ready-to-eat arugula.