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.