Safety improvement and quality retention of gamma irradiated spinach leaves

The purpose of this work was to evaluate -irradiation effects on native microbiota, some phytochemicals and sensory attributes of fresh spinach (Spinacia oleracea L.) throughout 15 days of storage (6 degrees C1 degrees C). The proposed treatment (1.5 kGy) effectively reduced native microbiota extending shelf life under refrigeration to 14 days, and the evaluated phytochemicals (polyphenols, compounds with antioxidant capacity, chlorophyll, carotenoids) were preserved with the exception of ascorbic acid, which was reduced by more than 80% after treatment. Sensory acceptability, evaluated by a consumer panel, of samples irradiated either at 1.5 or 3.0 kGy was good till the last analysis date (day 14). The target dose had a great performance, presenting scores in some attributes significantly higher than those of control samples (overall liking and appearance on day 2). Overall, the performance of gamma rays was acceptable and significantly increased product acceptability; therefore, it represents a feasible alternative for spinach disinfection. Practical applicationsGamma irradiation has attracted attention as a potential nonthermal decontamination strategy to ensure the safety of fresh fruits and vegetables. Several studies have demonstrated the high efficiency of this technology applied on different vegetables to control typical pathogens, but vegetables tolerance to radiation can vary, so process validation is required in each case. Hopefully the results presented herein could encourage large-scale adoption of this technology by the fresh produce industry.