Argon vs Nitrogen: what is the most effective gas for shelf-life extension of buckler sorrel?
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Buckler sorrel (Rumex induratus Boiss. & Reut.; Polygonaceae)
is an underutilized leafy vegetable with peculiar sensory
properties and potential as a gourmet food product. In the
food industry, different packaging methods have been used
for shelf-life extension, but it is important to know how the
quality of minimally processed vegetable is affected by these
treatments. Recently, nitrogen and argon have been used for
food packaging. Nitrogen is low soluble in water and other
food constituents and does not support the growth of aerobic
microbes. In turn, argon is biochemically active and appears
to interfere with enzymatic oxygen receptor sites. Herein,
modified atmospheres enriched with nitrogen and argon were
evaluated for shelf-life extension of buckler sorrel leaves.
