Physico-chemical and microbiological quality of ready-to-eat rocket (Eruca vesicaria (L.) Cav.) treated with organic acids during storage in dark and light conditions

The effect of alternative dipping solutions tochlorinated water was studied on qualitative parameters ofready-to-eat rocket: sanitised tap water, 1% of citric acidsolution and a mixture of citric and ascorbic acids solution.After packaging in normal atmosphere, a monitoring oftotal bacterial count and physico-chemical parameters wascarried out to 14 storage days in dark and light storageconditions. The dark exposure of the rocket leaves contributedto preserve a lower microbiological growth and thegreen color: light presence highly influenced total bacterialcount and Hue angle (p.01). Treatments with acids canbe recommended to preserve antioxidant compounds andcolor leaves: this factor also influenced other studiedparameters as acidity, total bacterial count, and antioxidantactivity (p.01). The studied alternative dipping solutionsand the storage in darkness involved a better qualityof rocket up to 14 days of shelf life respect the commercialshelf life of 7 days.