Headspace Volatile Profile of Fresh-Cut Broccoli Raab in PET Packaging as Affected by Microperforation

Area of Science:

• Food science and technology
• Postharvest biology
• Packaging science

Background:

• High CO₂/low O₂ atmospheres can affect produce quality.
• Volatile organic compounds (VOCs) are key indicators of produce quality and spoilage.
• Polyethylene terephthalate (PET) packaging is widely used for fresh produce.

Purpose of the Study:

• To investigate the impact of microperforated (MP) vs. non-microperforated (NMP) PET packaging on fresh-cut broccoli raab quality.
• To analyze the volatile organic compound (VOC) profiles under different packaging conditions.
• To determine the effect of packaging on shelf-life and sensory attributes.

Main Methods:

• Fresh-cut broccoli raab was stored in MP and NMP PET packaging at 5 °C for 16 days.
• Atmospheric composition (CO₂ and O₂ levels) was monitored.
• VOCs were analyzed using gas chromatography-mass spectrometry (GC-MS).
• Sensory evaluation and firmness measurements were conducted.

Main Results:

• NMP packaging led to rapid deterioration (unacceptable by day 7) with high levels of sulphides, isothiocyanates, and nitriles.
• MP packaging maintained acceptable quality until day 10, with VOCs like ß-caryophyllene and hexen-1-ol, indicating senescence.
• MP packaging significantly reduced off-odour formation compared to NMP.

Conclusions:

• Microperforated PET packaging effectively extends the marketable shelf-life of fresh-cut broccoli raab to 10 days.
• MP PET packaging helps maintain sensory quality and reduces the formation of undesirable VOCs associated with anaerobic spoilage.
• Microperforated PET offers a sustainable packaging solution for improving the quality and extending the shelf-life of perishable produce.