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ARS Home » Northeast Area » Beltsville, Maryland (BARC) » Beltsville Agricultural Research Center » Food Quality Laboratory » Research » Publications at this Location » Publication #280001
Title: Postharvest biology, quality and shelf-life of buckwheat microgreens

Author
item KOU, LIPING - Northwest Agriculture And Forestry University
item Luo, Yaguang - Sunny
item Yang, Tianbao
item XIAO, ZHENLEI - University Of Maryland
item Turner, Ellen
item Lester, Gene
item WANG, QIN - University Of Maryland

Submitted to: BARC Poster Day
Publication Type: Abstract Only
Publication Acceptance Date: 4/17/2012
Publication Date: 4/19/2012
Citation: Kou, L., Luo, Y., Yang, T., Xiao, Z., Turner, E.R., Lester, G.E., Wang, Q. 2012. Postharvest biology, quality and shelf-life of buckwheat microgreens. [abstract]. BARC Poster Day.

Interpretive Summary:

Technical Abstract: Buckwheat microgreens are rich in antioxidants and provitamins/vitamins, including flavonoids, carotenoids, and a-tocopherol. However, short shelf life has limited their commercial use. The purpose of this study was to optimize storage conditions to extend the shelf life of buckwheat microgreens. Storage temperature, package film oxygen transmission rate (OTR), and wash conditions were assessed for their effects on quality and shelf life. Temperature significantly (P < 0.0001) affected the package atmosphere and product quality. At the end of storage, samples stored at 1, 5 and 10 °C exhibited lower microbial growth and tissue electrolyte leakage, and higher overall quality scores, than those stored at 15 and 20 °C. Package film OTR significantly (P < 0.05) affected package headspace atmospheric composition, and thus the quality and shelf life of microgreens. Buckwheat microgreens enclosed in optimum OTR package films retained freshness and overall product quality. A chlorine (100 mg/L) wash significantly (P<0.05) reduced the initial microbial populations; however, after 7 days, microbial counts in the washed samples rebounded. These findings indicate that buckwheat microgreens should be stored at 5 -10 °C with moderately high O2 and moderately low CO2 levels to maintain optimal quality and achieve maximal shelf life.