Modelling the microbial spoilage and quality decay of pre-packed dandelion leaves as a function of temperature

The objective of the study was to develop and validate predictive models for the effect of storage temperature on the microbial spoilage and quality decay of pre-packed dandelion greens, a product recently introduced in the market. Dandelion leaves packed under modified atmosphere and air, were stored at isothermal conditions (2-15 degrees C). Quality assessment was based on microbial growth (total viable count, Pseudomonas spp., lactobacilli, yeasts-moulds, Enterobacteriaceae spp.), texture, enzymatic activity, vitamin C concentration and sensory evaluation. Models were developed and validated at dynamic conditions (T-eff = 7.8 degrees C). The effect of temperature on the different quality indices was expressed by activation energy values (Ea = 37.0-100.4 kJ/mol for air packed and 36.7-98.2 kJ/mol for MAP samples). The shelf life was calculated based on microbial growth (limit for Pseudomonas spp. = 8.5 logcfu/g), texture (limit BS = 240 N) and sensory scoring (limit S = 6/9). The developed predictive models can be applied reliably in the dynamic temperature conditions of the real chill chain. (C) 2016 Elsevier Ltd. All rights reserved.