Effects of Storage Temperature, Packaging Material and Wash Treatment on Quality and Shelf Life of Tartary Buckwheat Microgreens

Tartary buckwheat microgreens (TBM) are popular worldwide products but display an extremely short shelf life. Thus, the effects of storage temperature, packaging material, and wash treatment on the quality and shelf life were analyzed. Headspace composition, weight loss, electrolyte leakage, microbial population and sensory quality were investigated during storage. Results showed that shelf life and quality of TBM decreased with the increment of storage temperature when stored at 5-25 degrees C. During 5 degrees C storage, LDPE bags were the best packaging materials for preserving the quality of LDPE, PE and HDPE bags. On the basis of 5 degrees C and LDPE packages, ClO2 + citric acid wash treatment could further inhibit quality deterioration and extend the shelf life. The results demonstrated bioactive constituents and antioxidant capacity were significantly affected by storage time. The study provides insights into developing optimal packaging and storage conditions for TBM.

Automated summary

This study investigated the effects of storage temperature, packaging material, and wash treatment on the quality and shelf life of Tartary buckwheat microgreens (TBM). The results showed that the quality and shelf life of TBM decreased with higher storage temperature. LDPE bags were found to be the best packaging material for preserving the quality of TBM at 5 degrees C. The combination of ClO2 + citric acid wash treatment further inhibited quality deterioration and extended the shelf life.