The objective of this work was to evaluate the effect of storage time on the quality of fresh-cut product made up of four vegetables: pumpkin (Cucurbita moschata Duch), carrot (Daucus carota L.), chayote (Sechium edule Swartz), and peruvian carrot (Arracaia xanthorrhiza Bancroft). The vegetables were sanitized in sodium hypochlorite solution (200 mg.L-1) for 5 minutes, manually peeled, and then cut by using a processor. The processed product was sanitized in sodium hypochlorite solution (50 mg.L-1) for 3 minutes; and only the peruvian carrot was immersed in solution of ascorbic acid (1%) for 2 minutes. The flexible packages of low-density polyethylene (25 x 20 cm), containing 400 g of the mix, were stored at 5ºC and RH 99%, for 8 days. The firmness and the L* value of the studied vegetables did not change during the storage time. The a* and b* values of the pumpkin did not oscillate during storage. The a* value of the peruvian carrot and the chayote increased. But the carrot value decreased during the storage period. The b* value of the carrot, chayote, and the peruvian carrot decreased during storage. The mix presented a very low rate of mass loss and respiratory ascension to the eighth day. The steady state atmosphere, around 2,93% of O2 and 7.06% of CO2, was reached in the package containing the "mix", from the second day. Presence of coliforms at 45ºC and Salmonella sp. was not detected in any sample. During the storage period at 35ºC, coliform count increased. It was concluded that fresh-cut product made up of vegetables keeps its quality for 8 days at 5ºC.
Cucurbita moschata Duch; Daucus carota L; Sechium edule Swartz; Arracacia xanthorrhiza Bancroft; quality; minimally processed
