The prevention of physicochemical and microbial quality losses in fresh-cut red beets using different packaging under cold storage conditions

This study aims to clarify the preservative effect of different packaging materials and low storage temperatures on the physicochemical and microbial qualities of fresh-cut red beets throughout the storage. Fresh-cut red beets were stored in polyethylene terephthalate (PET) and polyvinyl chloride (PVC) packages at 0 degrees C and 4 degrees C for 10 days. Storage at 0 degrees C positively affected weight loss, respiration rate, sensory evaluation, total phenolic content, antioxidant capacity. As the storage period progressed, PET significantly delayed the decrease in weight loss, respiration rate, chroma, soluble solids content, titratable acidity, betalain content, and antioxidant capacity in comparison with PVC. The total microbial counts were below the specified limits for ready-to-eat vegetables (<6 log CFU/g) in all samples. The lowest total mesophilic aerobic bacteria and the yeast & mold counts were obtained from the PET-packed samples. The microbial loads were highly controlled at 0 degrees C at the end of the storage. To conclude, 0 degrees C + PET treatment will be important in terms of fresh-cut red beets for the food industry. Overall, judging by consumer acceptance, storage at 0 degrees C and 4 degrees C allowed the preservation of the quality of fresh-cut red beets for up to 8 and 6 days, respectively.