Traditional foods and innovation: use of modified atmospheres and ionizing radiation for quality preservation of buckler sorrel (Rumex sp.)

Abstract

Buckler sorrel (Rumex induratus) is an underutilized leafy vegetable with peculiar sensory properties. Its revalorization and introduction in contemporary diets as a novel food product demands an extended shelf-life for commercialization. Herein, the suitability of different non-conventional atmospheres and ionizing radiation doses for preserving quality parameters of buckler sorrel during storage at 4ºC for 12 days was evaluated. It was observed that both treatments had positive and negative effects on the postharvest quality of the samples. The overall quality was better maintained under vacuum-packaging, followed by an argon-enriched atmosphere. This study highlighted the potential of buckler sorrel in the industry of minimally processed vegetables.